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1
After you cook the lasagna noodles you should drain them and refill the pot with cold water and leave them in the water until you are ready to use them.
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2
Combine cottage cheese, cream cheese, Parmesan and 1/2 cup of the mozzarella (this is easier if cream cheese is room temperature first).
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3
Beat in the eggs, salt, and pepper.
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4
Lift noodles one at a time from water and drain and pat dry with paper towel.
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5
Spread with about 1/4 cup of the cheese filling down the entire length of the noodle.
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6
Then starting at one end, roll the noodle up jelly-roll style.
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7
Place seam-side down in a large casserole dish (I use like a 9 x 13).
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8
Do each noodle this way until you have used up all the noodles.
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9
They can touch in the casserole if you are running out of room.
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10
Pour spaghetti sauce over each roll.
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11
Then I usually take a butter knife and slide it between each one and wiggle it around a little to make sure sauce gets between each one.
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12
Cover with foil.
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13
Bake in a 350 degree oven for 40 minutes.
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14
Uncover.
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15
Sprinkle the top of each roll with some of the mozzarella and some of the cheddar, a little bit on each roll until you have used all the cheese.
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16
You can add more or less cheese depending on your preference.
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17
Bake an additional 5 to 10 minutes or until cheese melts.
