-
1
In a large pot of boiling salted water, cook noodles to al dente; about 5-7 minutes. Drain and lay flat on a clean cutting board.
-
2
Preheat oven to 350 degrees. In a sauce pan, heat 1/4 C olive oil; over medium heat. Add onion and garlic and cook until onion is translucent; about 2-3 minutes. Add in crushed tomatoes, basil, oregano, salt, pepper and sugar. Bring to a boil, reduce heat and simmer while assembling the roll ups.
-
3
In a skillet, heat 2 Tbs olive oil, over medium heat. Add onion, broccoli and garlic and cook until onion is translucent and broccoli is bright green in colour. Remove from heat and cool slightly.
-
4
In a bowl, combine ricotta, egg, Parmesan, Cheddar, basil, oregano a pinch of salt and pepper, cooled broccoli mixture and three quarters of the cooked bacon. Separate filling among the cooked lasagna noodles, spreading evenly and leaving a 1/4 inch edge at one of the narrow ends (this will help if the filling shifts while rolling). Starting at the opposite narrow end, roll up noodles and filling, jelly roll style. Repeat with all noodles.
-
5
Coat bottom of a 9x13 inch casserole dish with a few ladles of marinara sauce. Place lasagna rolls, seam side down, into the casserole dish. Top with remaining sauce, top with Provolone slices and sprinkle with remaining bacon. Cover with foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly.
