Lasagna Roll Up Recipe

What you need:
1 pound ground beef or italian sausage                                   4 cups ricotta or cottage cheese
1/2 cup grated parmesan cheese                                            1 teaspoon salt
1 to 2 jars spaghetti sauce                                                      1 1/2 to 2 cups shredded mozarella
2 eggs                                                                                   16 lasagna noodles
1/4 tsp pepper                                                                      1 tbsp chopped  fresh parsley
Fresh baby spinach (optional)

In large skillet brown meat, drain fat.  Stir in spaghetti sauce and simmer for about 10 minutes.
Cook pasta until al dente.  Rinse with cool water.  Heat oven to 350 degrees.

 In large bowl, stir together ricotta/cottage cheese, parmesan cheese, egg, parsley, salt and pepper.

Spread about 1/3 of meat mixture in bottom of 9 x 13 pan.  Layout a lasagna noodle and spread cheese mixture on noodle.  Cover with spinach leaves roll up the noodle.  Set in baking dish.  Repeat until baking dish is full of rolled up noodles.  Cover with remaining sauce and sprinkle with mozarella.  Cover with foil and bake for 45 minutes.  Bake last five minutes with foil removed.
***For vegetarian version just leave meat out of sauce***

Here it is fresh and piping hot out of the oven.  It was good the first time and reheated as leftovers.

We added a green salad and a warm hunk of bread to top off this meal.