- 12 lasagna noodles (8 ozs.)
- 1 lb. lean ground beef
- 1 (26 oz.) jar spaghetti sauce
- 1 large carton (24 ozs.) cottage cheese
- 2 cups (8 ozs.) Mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese
- 1 teaspoon garlic powder
In large pot, heat plenty of water to rapid boil and slowly add lasagna noodles. When water returns to boiling, cook noodles 10 minutes, stirring occasionally. Drain noodles and cool in single layer on wax paper or foil to keep from sticking together. Cook ground beef in skillet and drain well. Add spaghetti sauce and stir. In large mixing bowl, combine filling ingredients. Preheat oven to 350°. Spoon cheese mixture over noodles, followed by sauce. Roll up and place seam-side down in 9×13 pan lightly coated with cooking spray. Cover with foil and bake 30 to 40 minutes or until hot.
Helpful hints: Pasta is best cooked al dente (ahl DEHN-tay), which means firm to the bite. Cooking time varies with the thickness of the pasta. Since the pasta in this dish will also be baked, however, it can be cooked for a shorter time than usual.
Safety tip: Pasta is cooked uncovered in large amount of boiling water. The boiling water helps circulate the pasta so it cooks evenly. Children can easily get burned during this process, so adult supervision is a must.
The hot pot and rising steam both can burn during the step that follows. Even adults should have a colander ready in the sink so they can hold the pot with two hands while draining pasta.
This dish is a bit messy, but marvelous for children and adults to prepare and enjoy. Remind kids to wash their hands.
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