Prep 30 mins
Cook 50 mins
Everyone absolutely loves this recipe. I created it out of several different recipes I've tried over the years. My family prefers this over regular lasagna now.
- 12 lasagna noodles, cooked until almost done
- 2 cups small curd cottage cheese
- 3 ounces cream cheese
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (1 lb) jarof your favorite spaghetti sauce (1 pound at least)
- 2 cups of shredded cheddar cheese
- 2 1⁄2 cups shredded mozzarella cheese
- 1⁄2 cup of grated parmesan cheese
- After you cook the lasagna noodles you should drain them and refill the pot with cold water and leave them in the water until you are ready to use them.
- Combine cottage cheese, cream cheese, Parmesan and 1/2 cup of the mozzarella (this is easier if cream cheese is room temperature first).
- Beat in the eggs, salt, and pepper.
- Lift noodles one at a time from water and drain and pat dry with paper towel.
- Spread with about 1/4 cup of the cheese filling down the entire length of the noodle.
- Then starting at one end, roll the noodle up jelly-roll style.
- Place seam-side down in a large casserole dish (I use like a 9 x 13).
- Do each noodle this way until you have used up all the noodles.
- They can touch in the casserole if you are running out of room.
- Pour spaghetti sauce over each roll.
- Then I usually take a butter knife and slide it between each one and wiggle it around a little to make sure sauce gets between each one.
- Cover with foil.
- Bake in a 350 degree oven for 40 minutes.
- Sprinkle the top of each roll with some of the mozzarella and some of the cheddar, a little bit on each roll until you have used all the cheese.
- You can add more or less cheese depending on your preference.
- Bake an additional 5 to 10 minutes or until cheese melts.