Serves: 4-5 people (makes 12 roll-ups)
Prep Time: 45 minutes
Bake Time: 30 minutes

1 pound ground beef (organic, grass-fed if possible)
1/2 onion, finely diced
2 cloves garlic, minced
32 ounces tomato pasta sauce
(I like Classico Organic Tomato, Herbs, & Spices)
15 ounces cottage cheese
1/3 cup parmesan cheese
2 cups fresh spinach, roughly chopped
2 cups mozzarella cheese
12 uncooked lasagna noodles
Salt/Pepper

Preheat oven to 375 degrees. Grease large glass baking dish.

Cook lasagna noodles according to package directions. Drain & cool.

In a large bowl mix together cottage cheese, parmesan cheese, chopped spinach, 1 cup of mozzarella, and a small dash of salt/pepper. Set aside.

In a large saucepan over medium-high heat, cook ground beef until no longer pink. Add onions, garlic, and a small dash of salt/pepper. Cook another 5-6 minutes or until onions are soft and slightly browned. Add pasta sauce and stir well. Simmer for a few minutes then remove from heat.

Taking 1 noodle at a time, lay flat on a cutting board. Add thin layer of cottage cheese mixture, 1 thin layer of beef/tomato mixture. Carefully roll noodle tight, place roll into baking dish. Spoon any remaining cottage cheese mixture on top of each lasagna roll. Spoon remaining beef mixture over everything. Top with remaining mozzarella cheese. Cover with foil, bake for 25 minutes. Remove foil, bake an additional 5-10 minutes or until cheese is slightly browned.

Cool 10-15 minutes then dig in!  Enjoy!!

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