Tasty Morsels 

1 lb ground beef, browned with basil, oregano, salt, pepper, and onion powder.
4 lasagna noodles, boiled until tender (run under cold water to stop the cooking process and make them easier to handle)
tomato sauce
Mix:
8oz cottage cheese
1/4 cup parmesan cheese
1/2 cup mozzarella
1TB dry parsley flakes

For once I didn’t bother to use a measuring cup, but those measurements are according to her original lasagna recipe. Like the other recipe, lay the noodles flat, layer with cheese mixture, then meat mixture, then top with your favorite tomato sauce. Roll them up – and they will be incredibly messy – stick ‘em in any snug pan and bake for 30 minutes at 350 degrees. Enjoy!

Adapted from: Something Shiny and my Mom

I love lasagna. And my mom’s homemade ravioli. And her paprikos. This is a version of her lasagna.

I originally made the lasagna rolls from the recipe above a couple weeks ago, and must have forgotten to make a post on it. But then I realized I could try it with my mom’s own recipe and stealthily got her to send it to me. Okay, not really, she was actually excited about the concept of a noodle roll.

Anyway, the recipe is very similar to the link above aside from a few ingredients.