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Lasagna Roll Ups

Lasagna Roll Ups
SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire
3 ServingsPrep: 25 min. Bake: 30 min. + standing

Ingredients

  • 1/3 pound ground beef
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • Dash cayenne pepper
  • 1-1/4 cups 4% cottage cheese, drained
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/4 teaspoon onion powder
  • 6 lasagna noodles, cooked and drained
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  • In a skillet, cook beef, onion and garlic until meat is no longer
  • pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10
  • minutes.
  • Spoon half of the meat sauce into a greased 9-in. square baking dish.
  • Combine cottage cheese, Parmesan cheese, egg, parsley and onion
  • powder; spread 1/4 cupful on each noodle. Carefully roll up and
  • place seam side down over meat sauce. Top with remaining meat sauce.
  • Sprinkle with mozzarella cheese. Cover and bake at 375° for
© Taste of Home 2012

2 of 2

Lasagna Roll Ups (continued)

Directions (continued)

  • 30-35 minutes or until heated through. Let stand 10 minutes before
  • serving. Yield: 3 servings.
Nutrition Facts: 2 roll-ups equals 525 calories, 18 g fat (9 g saturated fat), 139 mg cholesterol, 1,192 mg sodium, 55 g carbohydrate, 5 g fiber, 38 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012