Stuffed Lasagna Rolls
I make a different red sauce and pasta at least twice a month. I cobbled this Stuffed Lasagna Rolls recipe from a blend of a 60 year old cookbook my Great-Aunt Susie gave me and based upon my family’s palette.
I made individual portions of Stuffed Lasagna Rolls so everyone in the house could have their own container with the Lasagna cooked directly in each piece of bakeware.
I have a few tweaks in order to put this on our monthly meal menu. The first thing I am going to do is double the sauce next time. Since, I don’t have my pasta maker machine thingy anymore I had to use regular lasagna noodles. Those curly edges on the lasagna noodles were entirely too much pasta, and there was NOT enough sauce to cover all of those stankin’ curly edges. If I still don’t have a pasta maker thingy by the time I make this recipe again, then I will just cut the curly edges off of the lasagna noodles…
First, I made the sauce and let it simmer for about 2-3 hours.
So, at about 30 minutes before the sauce is ready I started cooking the lasagna noodles.
Next, I laid out a few noodles at a time. I first layered ricotta cheese, mozzarella cheese, salt, and pepper on the first layer.
Then, I added another layer of lasagna noodle on top. Now add the red sauce on top and leave the edge empty. On the edge add the mixture of cottage cheese and ricotta.
Finally, add another lasagna noodle. Now add the cottage cheese and ricotta cheese layer. Once you do this roll up each layer gently and sit it upright.
If you like a lot of sauce then pile it on top and add more mozzarella cheese