Here's the recipe:
Noodle Mixture:
8 uncooked lasagna noodles
1 cup cottage cheese
1/2 cup shredded carrot
8-9 oz. frozen chopped spinach, thawed and drained (I put this in a dish cloth and wring it out)
1 egg

Sauce:
1/2 lb. ground beef
26 oz. jar of pasta sauce
2 cloves garlic, minced
2 tsps. Italian seasoning
1 cup shredded mozzarella cheese (set aside for later)

Cook the lasagna noodles. Drain and rinse with cool water. Thoroughly drain the spinach.

Combine the cottage cheese, shredded carrot, spinach, and egg. Spread each noodle with about 1/4 cup of the spinach mixture and then roll up.

At this point you can wrap and freeze the rolls or proceed with the recipe.

To prepare the sauce:
Brown the ground beef and garlic. Stir in the sauce and Italian seasoning. Simmer briefly. Place part of the sauce in a baking dish (9" x 13" for full batch.) Place the rolls on top of the sauce with the ruffled edges to the side (just the opposite of how you would place cinnamon rolls in a pan.) Pour the reserved sauce on top of the rolls.

Cover pan with foil and bake for 30 mins. at 350 degrees or until hot and bubbly. (If cooking from frozen increase baking time to about 45 mins.) Remove foil and sprinkle with the mozzarella cheese. Bake an additional 5 mins. Let stand 5 mins. and serve.

I keep cooked ground beef in the freezer so it makes it easy to put together the sauce and have this in the oven pretty quickly. You could also eliminate the ground beef if you wanted a meatless meal.

Do you have a favorite freezer meal you like to keep on hand?

Becka