Lasagne Rollups

 Lasagna Rollups

20 lasagna noodles, cooked al dente

1 lb ground beef 

15 ounce carton ricotta cheese

1 large egg

3 cups shredded mozzarella cheese (separated)

Italian seasoning, basil and oregano - to taste

28 ounce jar of pasta sauce

Brown ground beef until no longer pink.  Stir in 1 cup of pasta sauce.

Mix together the ricotta, egg and 2 cups of mozzarella cheese. 

Lay noodles out on plate or countertop.  Place a rounded tablespoon of the cheese mixture on each noodle and spread about 2/3 the length.  Top with a spoonful of meat sauce along the length.  (I like to spread the 20 noodles out on parchment paper and place the cheese mixture on the noodles to divide it up evenly - then spread each one.  Then I drizzle the meat sauce on top of the cheese mixture.)

Roll the noodles up gently and not too snugly so you don't squeeze out the cheese or meat.  

Spread a small amount of pasta sauce in bottom of baking dish. 

Place rolled noodles seam side down in the baking pan. Spoon remaining pasta sauce over the noodles. 

Bake at 350 for 30-40 minutes until bubbly. 

Top with remaining 1 cup mozzarella and return to oven until the cheese is melted. 

To Freeze -place each rolled noodle seam side down on a parchment lined tray.  When full, place in freezer.  When frozen place in a freezer bag or container.  

To bake from frozen, place a small amount of pasta sauce in the bottom of a baking dish. (I can fit 14 noodles into a 9 x 13 inch pan,  9 noodles in an 8 x 8 square pan).  Spoon pasta sauce over top of each noodles.  Bake 45-50 minutes at 350 until bubbly.   Top with 1 cup of shredded mozzarella cheese and return to oven until cheese melts.