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

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
2 servings


  • ¼ pound ground beef

  • 2 tablespoons chopped onion

  • 1 garlic clove, minced

  • 1 (16 ounce) can crushed tomatoes

  • ½ teaspoon salt

  • ½ teaspoon dried oregano

  • 1 dash dash cayenne pepper

  • 1 ¼ cups small-curd cottage cheese, drained

  • ¼ cup grated Parmesan cheese

  • 1 egg, lightly beaten

  • 1 tablespoon minced fresh parsley

  • ¼ teaspoon onion powder

  • 6 lasagna noodles, cooked and drained

  • ½ cup shredded mozzarella cheese


  1. 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 degrees F for 30-35 minutes or until heated through. Let stand 10 minutes before serving.