8 lasagna noodles cooked to al dente.
1/2 lb. hamburger (I mix sausage and ground beef)
1 small onion chopped
1 jar spaghetti sauce of your liking
1 small can mushrooms, chopped
Salt and pepper to taste
1 1/2 tsp. minced garlic or powder (whatever you like)
Dash of crushed red pepper flakes
2 C mozzarella cheese, finely shredded

Cook meat with onion, garlic, 1/3 can of chopped mushrooms, salt, pepper and red pepper flakes. Drain fat and add 1/3 jar of spaghetti sauce or enough sauce to make the meat stick together.
Add 1 to 1 1/2 cups of cheese after meat has cooled a bit.
Spread a little sauce on bottom of an 11×17 baking pan, then prepare rolls by doing the following: Lay noodles out and lay an equal portion of meat on each noodle and roll carefully. (If you roll too tight the meat falls out).
Dump the rest of the sauce on top of the noodles and cheese. Cover loosely with foil and bake at 375 degrees for 30 minutes, then uncover to brown cheese (about 5 minutes) and heat everything through.