12 lasagna noodles
2/3 of a 24 oz container of cottage cheese
2 large eggs
1 c grated Parmesan cheese
2 c grated Mozzarella cheese
1 tsp dried basil
1 tsp dried parsley
1 (26 oz) jar spaghetti sauce (or 3 c homemade)
Cook lasagna noodles according to package directions. Drain cottage cheese. In a large bowl, combine cottage cheese, eggs, Parmesan, mozzarella, basil, and parsley. With cooked noodles, lying flat, spread 2-3 tbsp filling onto each noodle. Roll up and place in a greased 9 x 13 inch pan (3 lengthwise with 4 rows). Pour spaghetti sauce over the top, ensuring that all the edges are covered so they don't get crunchy.
Bake, uncovered, for about 30 minutes. You can refrigerate prepared roll ups up to 24 hours. Then cook for 40 minutes.
*I made this tonight because we didn't have enough shells to make stuffed shells, and I didn't have enough lasagna noodles to make lasagna. Everyone liked it. It has more noodle to the cheese filling than lasagna, so it's not so rich.
*You can use this same recipe to make stuffed shells. Just use 18 jumbo shells (about 1/2 of a 12 oz box).