Masagna

That would be pronounced Mu-ZON-ya. Meat+Lasagna=Masagna. 
Ah, the beauty of four year old logic.

Meat Lasagna Rolls

12 whole lasagna noodles

2 pounds ground meat- any variety or combination (turkey,chicken, beef etc.)

1 29 ounce can tomato sauce

1 large onion,diced

1 green pepper,diced

2 cloves garlic,sliced

2 tablespoons oil

3 tablespoons sugar

3 tablespoons lemon juice

1/2-1 teaspoon garlic powder

Fill a 9x13 disposable pan with about 3 inches of water. Place directly on the stove and bring to a low boil. Add the noodles and cook for less than five minutes- just until the noodles are pliable. Drain. In a large saucepan, saute the onion, pepper and garlic in oil, until soft. Add the tomato sauce, sugar, lemon juice and garlic powder. Simmer for about 10 minutes until the sauce begins to thicken. Spread a lasagna noodle on a large plate. Pat down some of the ground meat. I found it easier to roll some of the meat into a sausage shape, and then pat it flat onto the noodle. Gently roll up the noodle, and place seam side down in the 9x13 pan. Repeat with all the noodles, until the meat is finished. Pour sauce over the rolls, and cover with foil. Bake at 375° for about an hour.