I thought it was very good, but next time I will make some adjustments. I thought it was too ricotta cheesy. I also didn't need as many noodles as the original recipe required, so I ended up wasting food. The recipe I have recorded here reflects those adjustments.
Bring a {large, I underestimated and had to switch} pot of water to boil.
Cook 12-15 lasagna noodles until slightly underdone. Drain and rinse.
Spread a thin layer of sauce on the bottom of your 9x13 pan.
Warm up one jar of spaghetti sauce with a half lb. of meat.
In a large bowl, mix together 2-3 c. shredded mozzarella, approximately 8 oz. ricotta cheese, and 1 c. parmesan cheese.
Lay each noodle out flat, one at a time, and spread a layer of cheese then a layer of sauce/meat mixture on each noodle.
Roll each noodle up and place it in the pan. I was able to fit 4 rows of 3 in the pan I used. I think my rolls were bigger than the original recipe because she used a whole container of lasagna noodles and no meat in her sauce.
Top with the remaining sauce and 1 c. parmesan cheese. I didn't actually have any leftover sauce, so I had to take from another jar. Maybe this is because I had too much meat.
Bake at 350 degrees for about 30 minutes.
Yum!
You can click here for the original recipe found on Pinterest.
