Lasagna Roll Ups

Looking for a yummy dinner idea? Here you go! I’ve been making this recipe for 12 years and it’s a family favorite.
I was trying to figure out what to make for dinner and had everything for stuffed shells, but only had lasagna noodles. I looked up recipes with those ingredients and saw Lasagna Roll Ups was a thing! So threw together the ingredients we had…have tweaked it over the years…and ended up with this!

INGREDIENTS:
Lasagna Noodles
Small onion
Ground Beef
4 cups Shredded Mozzarella (2 in mixture 2 on top)
1/3 cup Parmesan (optional)
3 heavy scoops of Cottage Cheese. (can also substitute ricotta)
1 jar Tomato Sauce
1 can Diced tomatoes (I prefer the Italian seasoned ones.)
1 Tb olive oil
Spices: Salt, Pepper, Oregano, Basil, Garlic Powder.
(I’m sorry I’m not more specific with how much of the spices I put in.
I usually eye ball it.. and as silly as it sounds…smell it. haha. If it smells good it’s good to go!)

DIRECTIONS:
-Put water on to boil.
-Brown up your ground beef. When cooked, drain and set aside.
-Cook Lasagna noodles for 8-10 minutes. (al dente)
-Dice up your onions and sauté them in pan with olive oil and garlic (fresh or powder.)
-When pasta is done set aside, drizzle olive oil and stir so they don’t stick. Let them cool down.
-Time to make the inside mixture: Take a bowl and add your ground beef, diced tomatoes, onions, cottage cheese, Parmesan Cheese, 2 cups of the Shredded Mozzarella Cheese.
-Now add in the spices: Garlic Powder, Salt, Pepper, Oregano, and Basil. Mix it up!
-Lay out lasagna noodles on cutting board. I usually put out 4 at a time…leave the rest in the colander and have a little assembly line going.
-Preheat Oven to 375
-Pull out 9×13 pan…grease bottom of pan with tomato sauce.
-Drop meat and cheese mixture onto lasagna and spread it out. Cover entire piece making sure to keep down the middle and away from the edges.
-Roll lasagna and place in pan seam side down.
-Once pan is filled, cover with tomato sauce and then sprinkle with remaining shredded mozzarella cheese (2 cups.)
-I sprinkled top with more oregano.
-Cover with tin foil. (tip: if your cheesy top is too close to the foil, spray tin foil with cooking spray before you cover it. That way it won’t stick when you go to take off the foil and the cheese is melty!)
-Cook in Oven for 30 minutes..
-Take out, leaving off foil, pop back in and cook for 5 more minutes or until melted and bubbly.
ENJOY!!

 

I love this recipe because the mixture inside can easily be adjusted to make it just how you like: more tomatoes…more cheese… meatless!
It’s a great recipe to feed a crowd (which is our immediate family haha.) This would also be perfect if you’re wanting to deliver a meal to a friend. It’s so delicious and always a hit with my family!

 

I would have wanted to pop this back in and have it get more bubbly and melty, but some days the kids are just READY TO EAT and you say ok, we gotta do dinner time asap! haha. Anyone relate?? :) I’m hungry just looking at these photos!! I hope you give it a try.

This recipe tastes like a lighter version of lasagna – I guess because its’ not a bunch of layers of pasta but just one sheet rolled up. Either way, it’s SO YUMMY.
You can follow along over on Instagram and see more of our dinner ideas there. Come say hey–> @athomewithnatalie