How to cook lasagna roll-ups

Chop medium onion into small pieces.

Add hamburger, onion, salt and pepper to pot. Cook over medium heat. I used seasoned salt that's why it looks red.

Should look like this when done. No pink meat! Drain the fat.

My sauce of choice. One of these days I will learn to make my own.

Add 1 jar of sauce to meat. Simmer on low. This blends the flavors together.

The lasagna I used.

Boil the water.

Add all the lasagna noodles. They will sink into the water in a minute. Cover and cook for 10 minutes.

Add 2 cups of mozzarella, 2 lbs of ricotta, parsley, salt and pepper to a mixing bowl. Mix together.

When noodles are done keep in colander.

Set up your work station. Put parchment paper down on table. Line up all ingredients. Add a little sauce to bottom of pan from second jar of sauce.

Lay out 3 noodles. Be careful! They hold heat for a while.

Add cheese. About 3 tablespoons for each noodle. Spread out on noodle.

Add meat sauce. About 3 tablespoon per noodle. Spread out.

Now grab one end and start to roll. Not to tight, just a gentle roll.

Until you get something that looks like this.

Place in pan, seam side down.

I used all the noodles (20), which was exactly perfect for the cheese I had.

Cover with remaining sauce. I had some meat sauce left over so I added that to the top of one pan.

Cover with half a cup of mozzarella. If you have 1 large pan, use 1 cup of mozzarella.

Cover with tin foil. Bake in the oven @ 350 degrees for 20 minutes.

Remove tin foil and put back in oven for 10 more minutes.

Ready! Browned, bubbly and so yummy! Enjoy!