What you need:
Lasagna noodles (cook according to package directions - enough so they can bend well but not too soft). The amount is up to you but we generally make 2 per person (less if we have a lot of side dishes).
Chunky spaghetti sauce - I make mine from scratch (freeze in small batches so I can just pull out what I need when I need it) but you can simply add items like cooked hamburger, chopped celery, onion, and chopped tomato to a chunky pre-made sauce.
Shredded mozzarella cheese (I prefer thick shredded cheese since it is less likely to burn and not the reduced fat cheese since it doesn't melt as well).
**You can add other items but try to make sure you have something that will help hold the rolls together (like mozzarella cheese will when melted).
How to make it:
Lay the cooked lasagna noodles out onto a dry surface. This can get a little messy so I usually work on wax paper/foil or a cookie sheet. Pat each with paper towel so they are not slippery.
Cover each noodle with some spaghetti sauce.
Top with shredded mozzarella cheese.
Roll each and place into a greased baking pan large enough to fit all of the rolls (in this example I used two pans to separate the rolls due to some having meat and some not).
|These are the rolls with meat.|
Top each roll with a little spaghetti sauce and shredded cheese.
Bake at 350 degrees for about 30-35 minutes (longer if you have refrigerated the rolls prior to baking).
We love these served with some kind of garlic bread/roll and Caesar salad!
|These are the vegetarian rolls.|
Leftovers freeze great in an air tight container.