This is one of those recipes that is totally mom-blog material. But that’s because it’s easy and good and kids (and adults) like it. There’s no shame in being a mom-blog cook.
Lasagna roll ups or lasagna rolls are just cooked lasagna noodles rolled up with a cheesy filling, covered with sauce and baked for about 20 minutes, until everything’s hot and melty. I remember making stuff like this when I was in high school. And it’s still good today! (Unlike frosted flakes and blue powerade (not in the same bowl); or cafeteria french fries, sweet tea and kit kats, my lunches of choice in those days).
Sauce: my usual tomato sauce (half a recipe), with some grated carrots added, simmered for a time and then pureed with an immersion blender.
Cheesy filling: a mixture of almost 16 ounces cottage cheese; a cup of Italian cheese blend shredded cheese; one egg; pepper; and while I would usually use minced parsley, this time I used a few leaves of swiss chard (stems removed), julienned and sautéed (and maybe some fresh basil, too?).
Technique: cook noodles (9 or 10 if you need a “just in case”). One at a time, lay noodles a clean towel, pat dry. Spread cheese mixture, roll up. Place seam down in greased baking dish (9×9). Repeat until dish is filled. Cover with sauce. Bake at 350 F for about 20 minutes. I covered with foil, removing during the last few minutes of baking. Top with grated parmesan and some fresh basil.