1/4 lb ground beef (we used more)
2 Tbsp onion, chopped
2 garlic cloves, minced
1 16 oz. can crushed tomatoes
1/2 tsp salt
1/2 tsp dried oregano
1 dash cayenne pepper
1 1/4 cups small curd cottage cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 Tbsp fresh parsley, minced
1/4 tsp onion powder
6 lasagna noodles, cooked
1/2 cup shredded mozzarella cheese
1. In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 9” baking dish.
2. In a bowl combine cottage cheese, Parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
3. Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Notes: This is another recipe that Brittany found at Karrissa's Kitchen. The original recipe is from Blog Chef. Go to the Blog Chef page if you want to see step-by-step photos and an end result photo that looks different than regular lasagna (unlike my photo). The recipe more or less tastes like regular lasagna as well - it is just a 'fun' way to make it. For another variation, check out the Lasagna Toss recipe I posted a couple of years ago.