6 lasagna noodles
1 pound ground beef
1 jar (14 ounces) spaghetti sauce
1 teaspoon fennel seed, optional
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and fennel seed if desired; heat through.
Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in.-square baking dish. Top with remaining sauce and cheese.
Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted. Yield: 6 servings.
Recipe found here: Lasagna Rolls