Cheesy Roll Ups

Recipe from A Thrifty Mom

1 box lasagna noodles
1 jar spaghetti sauce

Cheese Mixture:
1 16 oz pkg ricotta cheese
1 1/2 c. fresh grated parmesean cheese (set aside 1/2 cup for the top)
2 c. mozzarella cheese, grated
1 large egg
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
2 Tbl. parsley, fresh or dry

Start cooking your pasta. Put the noodles in a large pot. As they soften up you can slide them down into the pan so they are totally covered with water. Just don't push them as you don't want them to break. Cook them for 10 minutes. (while they are cooking make the cheese mixture). Do not overcook! When done drain and rinse so they are cool enough to handle. Pour the spaghetti sauce in your baking dish.

In a bowl add all the cheese mixture ingredients. Mix until well blended. Lay out the noodles and pat them dry with paper towels. Spread the filling mixture out in a flat layer over the noodle. Leave the last inch open so the noodle will stick together. Roll it up and place seam side down in a pan with the spaghetti sauce. Sprinkle the 1/2 c. parmesean cheese on the top. Cover with foil and bake at 350 degrees for 35 minutes, then another 10 minutes without foil for a total of 35 minutes.

When I make this I put the other half in a foil disposable pan and cover with foil to freeze. I write the directions & label it on top in a permanent marker so I don't forget what's in there or how to bake it.

Lasagna

This is a recipe from Better Homes and Gardens. I have a lot of home canned tomatoes I need to use so I tried this recipe. It is the best lasagna we have ever had. YUM!!! Pair it with homemade breadsticks.

2 Tbl. Onion Flakes
1/8 tsp Garlic Powder
1 qt. tomatoes
2 6oz cans tomato paste
1/2 c. water
2 Tbl. Sugar
1 lb mozzarella cheese
1 lb. cottage cheese
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp oregano
1 bay leaf
1 1/2 lbs ground beef
12 lasagna noodles
Parmesan cheese

Blend tomatoes, tomato paste, onion flakes, garlic powder, salt, pepper, oregano, sugar and water. Brown ground beef, drain, and add to above blended ingredients in a large pot. Add bay leaf and simmer uncovered for 30 minutes. Boil 12 lasagna noodles in salted water (1 Tbl), also add a little vegetable oil to keep the noodles from sticking together. Boil for 10 minutes. Drain in a colander and rinse well. Pat dry with paper towels. Fill 9x13 greased pan with alternate layers of noodles, grated mozzarella cheese, cottage cheese, sauce, and Parmesan cheese. Bake at 350 degrees for 45 minutes to 1 hour.

This works great as a freezer meal too! Just like if  you were to buy a Stouffer's lasagna. Assemble the lasagna, then freeze.