- 16 uncooked lasagna noodles
- 1 lb. ground beef
- 1/2 medium yellow onion, chopped
- 3 garlic cloves, diced
- 4 cups tomato pasta sauce, divided
- 1 (24 oz.) cottage cheese
- 1 box (9 oz.) frozen spinach, thawed, squeeze drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 egg, lightly beaten
- 1 (8 oz.) package mozzarella cheese, shredded, divided
- 1 cup parmesan cheese, shredded
- Salt and Pepper, to taste
Preheat oven to 350 degrees F.
In Dutch oven or large soup pot, cook lasagna noodles according to package directions. Drain. In a large skillet up to medium-high heat, brown beef with salt and pepper; drain. Saute onions and garlic for 4-5 minutes. Remove from heat. Let slightly cool.
In a large bowl, combine the meat mixture, half of the pasta sauce (2 cups), cottage cheese, spinach, basil, oregano, egg, half of the mozzarella, salt and pepper. Mix well.
In two 9 x 13 baking dishes, divide half of the remaining pasta sauce (1 cup) on the bottom of each pan. Spread
the sauce to cover the bottom of each. To assemble the roll ups, divide the meat mixture amongst the 16 cooked lasagna noodles. Spoon some of the mixture on each noodle. Roll up firmly toward unfilled end. Place roll-ups, seam side down, on each baking dish. Pour the remaining (1 cup) pasta sauce over the roll-ups in each baking dish. Cover tightly with foil; bake 30 to 35 minute.
Uncover; top each roll up with remaining mozzarella cheese and parmesan cheese. Bake uncovered for an additional 5-7 minutes or until cheese is melted. Let stand 5 minutes before serving.