15 to 18 lasagne noodles
2 lb. 8 oz. cottage cheese
1 1/2 lbs. cheddar cheese, shredded reserve 1 1/2 c. for top
1 1/2 to 2 lb. ground beef, browned
2 (30 oz.) jars of spaghetti sauce
1/4 c. parsley flakes
2 eggs
1/2 tsp. salt
1/4 tsp. pepper

Cook lasagne noodles as directed. Drain, then rinse with cool water. Combine cottage cheese, parsley and eggs, salt and pepper. Set aside. Combine browned ground beef and spaghetti sauce. Cover bottom of 9 x 13 inch pan with sauce mixture.

One-by-one, spread cheese mixture on noodles and roll up (like a jelly roll.) Place seam side down in pan, 3 across by 5 down (15) or 3 across by 6 down (18). After all noodles are rolled, cover everything with more sauce mixture. Sprinkle top with 1 1/2 cups cheddar cheese. Cover. Bake at 350 degrees for 1 hour. Mix any remaining cheese sauce and meat mixture together. Heat and serve with roll-ups.