6 lasagna noodles
1/2 lb. ground beef
1/2 C. chopped onion
7 oz. ricotta cheese…
1/4 C. cottage cheese
1 egg, beaten
1/2 C. shredded Italian blend cheese
1/2 tsp. dried basil
jarred spaghetti sauce
1 C. shredded mozzarella cheese
Bring a pot of water to a boil, add a good pinch of salt and drop in the noodles. Cook until tender, drain and rinse to stop the cooking, set aside.
In a skillet, brown the ground beef, breaking it up as it cooks. Once browned, drain the grease and add the onion and cook for 2-3 minutes. Add in enough of the spaghetti sauce (about 10 oz.) to the ground beef to form a fairly thick (not runny) meat sauce. Heat through and remove from heat.
In a bowl, combine the ricotta and cottage cheese, add in the egg, basil and Italian cheese blend. Combine well.
Assembly: Light grease 3 individual baking dishes (or an 8×8 dish). Spoon a little of the leftover jarred sauce in the bottom. Take a lasagna noodle and spread an even layer of the ricotta mixture over it then place some of the meat sauce down the center. Carefully roll the noodle up and place in the dish. Repeat with remaining noodles using 2 rolls per dish. Once done, top the rolls with more of the remaining jarred sauce. Place the dishes on a large baking sheet and cover with foil. Bake in a 350 degree oven for 25 minutes. Remove and uncover then top each dish with a good sprinkling of the mozzarella cheese. Return to the oven till the cheese is melted and lightly browned on top. Let sit a couple minutes before serving
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