Lasagna Rolls

J told me to put this at the top of the list for his favorite meals. It's a pretty simple and easy to follow recipe. You can make more than you'll need and store in an air-tight container and freeze for later use.

Ingredients
12-14 Lasagna Noodles
2 cups Ricotta Cheese (Store Brand Works Fine)
1 Package Shredded Mozzarella Cheese
1 Can Tomato Sauce(Med-Large Can)
1 lb ground beef Cooked & Drained
Salt & Pepper To Taste. (Note: I LOVE using McCormick's Mediterranean Spiced Sea-Salt, I sprinkle it in the tomato sauce and boiling water for the noodles.)

[[Note: To get more fat out of the hamburger meat, I cook meat until 90% done and then add enough water to cover the meat. Let meat/water start to boil and drain]]

Directions:
Preheat oven 350F & cook/drain meat. When meat is finished add 1/2 can of tomato sauce and let simmer while you cook the lasagna noodles per the package directions (Drain & Cool of course). Next, combine mozzarella cheese & ricotta cheese in large mixing bowl. Mix the two so the mozzarella cheese is evenly distributed. Pour the sauce/meat mixture into the bowl with the cheese mix. Stir, blend, whatever you wish to call it.

I usually place a sheet of wax paper on the counter top and under the bowls to help with cleanup :)

To assemble, spread 2-3(Maybe 4, you'll know best) Tbsp of mixture on the noodle & roll up. I place them sitting upright and once the dish is full pour extra tomato sauce on top and cover with aluminum foil. Bake for about 25-30 minutes. Uncover and top lasagna rolls with mozzarella cheese and place back in oven to melt cheese.