Sauce:
1 large can of tomato soup
2/3 can of water
1/2 to 1 pound browned ground beef. Heat and cool.
Cook up as many lasagna noodles as you will need. Do not cook all the way, as they will be put into the freezer and cooked again later. I usually end up having to cook more. It depends on how much cheese you roll up in each.
Filling, Mix up:
I tub cottage cheese
1 tub ricotta cheese
and as much of the following as you like: Shredded mozzarella and mild cheddar cheeses, and dried parsley.
Lay out a noodle and place as much cheese as you want in it. Roll it up and set on plate. Repeat for the rest.
Wrap 2 roll-ups in plastic wrap, doing this until they are all wrapped in pairs.
Fill a plastic snack size baggie with sauce for each pair. Freeze leftover sauce in quart size freezer bags in amounts you need for pasta sauce.
Put as many ’sets’ as you can in each gallon size freezer bag. A set is a pair of roll-ups and a bag of sauce.
To cook:
Thaw as many roll-ups and bags of sauce that you will need. Place roll-ups on a baking sheet and pour sauce over them. Bake at 350* to 375* for 25 to 30 minutes.
Serve with salad and a slice of garlic bread.
These fillings, if made right, are very filling. Each person will only need one.
