This recipe makes 8 Lasagne Rolls. Each one is a single serving.
Note to my kids: You know how I am about lasagne. I really like these and have made them several times.
INGREDIENTS:
8 uncooked lasagna noodles (I used 1/2 pound. Some of them always break, so I wanted extras.)
1 (12-oz.) container low-fat cottage cheese
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese (I used fresh. You could use the green canister.)
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil leaves
1 (14 to 15-oz.) jar (2 cups) pasta sauce*
Additional Chopped parsley for garnish
DIRECTIONS:
Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, in medium bowl, combine all remaining ingredients except pasta sauce and additional chopped parsley; mix well.
Spread each cooked lasagna noodle with a generous 1/4 cup cheese mixture to within 1 inch of one short end. Just spread it along the length of the noodle. Roll up firmly toward unfilled end, like a sleeping bag. Wrap tightly in plastic wrap.
Repeat with remaining noodles and cheese mixture. Place the wrapped rolls in a zipper freezer bag. Refrigerate or freeze lasagna rolls.
Place 1/4 cup pasta sauce in each of 8 freezer bags and freeze.
To cook one serving, unwrap lasagna roll and place seam side down in microwave-safe bowl; cover with microwave-safe waxed paper. If refrigerated, microwave on HIGH for 1 to 2 minutes or until cheese begins to melt at ends of roll. Spoon 1/4 cup pasta sauce over roll; cover. Microwave on HIGH for 20 to 30 seconds or until thoroughly heated. (If frozen, microwave on LOW for 1 to 2 minutes or until thawed before heating as directed above.) Top with chopped parsley.
(If desired add 1/2 pound cooked ground beef to pasta sauce. I actually added the ground beef to the cheese mixture and rolled it into the noodles.)*
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