Tuesday, December 4, 2012
Lasagna is a Christmas tradition in our family. We usually have it on Christmas Eve (so I can eat it leftover Christmas Day instead of turkey). I absolutely love it, but it is a long process to make it from scratch. I decided to test out some lasagna rolls and see how they compared to the "real deal". They were incredible delicious. They tasted (almost) as good as my homemade lasagna, without the hassle. It was even great reheated for lunch the next day. This dish can be made ahead and frozen uncooked. This makes 12 lasagna rolls (enough for 6 people). I divided this into 2 8x8-inch foil pans and froze one for a hassle-free holiday meal later this month.
12 lasagna noodles
24 oz cottage cheese
2 cups grated mozzarella cheese, divided
1/4 cup grated parmesan cheese
1 Tbsp parsley
1 jar (26oz) spaghetti sauce
1/2 lb hamburger or sausage
Preheat oven to 350. Lightly spray a 9x13-inch pan with cooking spray.
Cook lasagna noodles according to package directions. Drain.
In a large skillet, cook hamburger or sausage until no longer pink. Drain fat and return to pan. Stir in spaghetti sauce. Heat over medium heat for about 5 minutes.
In a large bowl, combine cottage cheese, half of the mozzarella, parmesan, egg and parsley. Set aside.
Lightly spray a 9x13-inch pan with cooking spray. Spread about 1 cup of sauce over bottom of pan.
Lay one lasagna noodle flat, top with approximately 2-3 Tbsp of cheese mixture. Top cheese mixture with a few teaspoons of sauce and roll up. Place seam side down in pan. Repeat with all noodles. Top with remaining sauce and mozzarella cheese.
Bake uncovered for 25 minutes, or until sauce is bubbly. Allow to cook 5 minutes before serving.
Cooked by Steph & Eaten by Tadd 12/04/2012