Add the ground beef to a dutch oven or large pot over medium-high heat. Cook the ground beef, while breaking it up with a spatula, until browned, about 5 minutes.
Add the chopped tomatoes, oregano, garlic, 1 tsp salt, and 1/4 tsp black pepper to the beef and cook, while breaking up the tomatoes, until the tomatoes begin breaking down and bubbling rapidly, about 5 minutes.
Place a lid on the pot and reduce the heat to medium-low. Simmer, occasionally breaking up the tomatoes, while you cook the noodles.
Cook the lasagna noodles according to package directions.
Drain the noodles and lay them out flat on paper towels.
Preheat the oven to 425°F.
Mix together the cottage cheese, Parmesan, basil, 1/4 tsp black pepper, and about HALF of the mozzarella in a mixing bowl until well combined.
Take the sauce off the heat then taste and season with salt & pepper if needed.
Spread about a little of the sauce in the bottom of a 9x13-inch baking dish.
Spread the top side of the cooked lasagna noodles evenly with the cottage cheese mixture. Spread about HALF of the remaining sauce on top of the cheese mixture then roll them up tightly and place them seam-side down in the baking dish.
Pour the remaining sauce evenly over top of the rolled lasagna noodles then sprinkle with the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven until bubbly, about 30 minutes.
Remove the foil from the baking dish and bake uncovered for 5 more minutes.
Remove the lasagna roll ups from the oven and allow to cool for about 10 minute before serving.
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