Easy Lasagna Roll Ups
I don't know anybody who doesn't like lasagna, and this rolled version is simple to make and delicious. With all the same ingredients as traditional Italian-American lasagna, I find it easier to assemble and serve. The kids like to help assemble the rolls, too.
- 1 recipe or 24–26-ounce jar of your favorite pasta sauce
- 16 ounces ricotta cheese
- 8 ounces grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- One large egg
- 2 tablespoons finely chopped Italian parsley
- 12 lasagna noodles (not the no-boil kind!)
- Salt and freshly ground black pepper
Preheat your oven to 375ºF. Bring a large pot of salted water to a boil and cook noodles according to package directions. Drain, and when cool enough to handle, lay them out on a lightly oiled sheet pan to finish cooling.
In a large bowl, lightly beat the egg and mix in the ricotta, half the parmesan, half the mozzarella, and parsley. Season with salt and pepper.
Prepare a 9 by 14-inch baking dish by spreading a thin layer of sauce on the botton. Take a lasagna noodle and spread about 2 tablespoons of the ricotta mixture on it, then loosely roll up and place in the baking dish. Repeat until all the noodles and cheese are used, placing roll ups side-by-side in the baking dish.
Cover rolls with remaining sauce, and sprinkle with remaining mozzarella and parmesan. Cover with foil and back for 30 minutes, removing the foil for the last 10 minutes of cooking. Serve each diner an individual lasagna roll up.
March 20, 2018
March 18, 2018
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