What you need:
1 egg
1 tub of Ricotta cheese (15 oz) brand doesn't matter- I used Kroger.
1 tablespoon Italian seasoning
2 cups Mozzarella cheese
1 teaspoon minced garlic (garlic seasoning would work fine)
1/4 cup chopped green onion (you can omit this if you would rather cook real onion into the meat)
1 lb hamburger
1 can spaghetti sauce (I used traditional. If you use Garlic & Herb, omit the garlic above)
1 box of Lasagna noodles
Parmesan cheese
First step- cook your noodles. I always cook pasta in my FryDaddy. Don't hate on it- it's brilliant! Built in strainer, and it boils water 10 x faster than the stove does, plus it holds a lot more. Trick to cooking lasagna noodles- slowly slide them in so that as they soften, they will curve to fit the pan. You don't want to break them, since they need to be whole to roll up. (Technically you ARE going to cut them in half later, so I guess you COULD break them in half to cook if you wanted). Cook them for about 10 minutes. You do NOT want them to be all the way done, still slightly firm.
While the noodles are boiling, brown your hamburger with some minced garlic and/or onion and Italian seasoning. Your seasoning and flavoring desires may differ from mine and also vary depending on what type of sauce you are using. Brown and drain the hamburger, then add in enough spaghetti sauce to make a very thick sauce, not too runny. Let that simmer and set aside.
In a mixing bowl, combine ricotta cheese, mozzy cheese, green onion, egg, and some Parmesan cheese. mix this well and set aside.
When your noodles are done, carefully remove them, drain, and rinse with cold water. Let them air dry.
In a casserole pan (9x13) cover the bottom with spaghetti sauce, and sprinkle it with parmesan cheese.
Take one noodle, lay it flat, and spread about 2-3 tablespoons of the cheese mixture on the noodle. Just enough to create a thin layer.
Make another layer with the meat and sauce mixture.
You can cut it in half to make small rolls, or leave it as one long piece to make a normal sized serving. Start at one end, and loosely roll it towards the other end. Lay it seam side down in the pan. Repeat with all of the noodles. Once the pan is full, spoon the remaining spaghetti sauce on top of the rolls, and sprinkle with mozzarella cheese, and Parmesan cheese.
This pan can be put in the fridge, covered, and kept until ready to bake OR frozen. I had almost double what I needed, so I froze the other half in a Tupperware bowl. Just thaw overnight when ready to bake.
Bake at 350 for about 45 minutes or until cheese is bubbly. Let sit for about 10 minutes before serving so that cheese can set. Serve with garlic bread and salad.
I didn't get a picture of the finished product, because they started digging in before I even got to the table, but I did get this evidence that it was AMAZING!
