Lasagna Rolls

1. 1

   Boil pasta in oiled, salted water until just under al dente; drain and rinse with cool water.

2. 2

   Mix Ricotta, half the mozzarella, and remaining ingredients (except tomato sauce) in a large bowl.

3. 3

   Place a little tomato sauce in the bottom of a glass or metal dish with high sides. Lay out one noodle at a time on a plate, and spread a couple of spoonfuls of ricotta mixture over the whole noodle. Roll up the noodle and place in dish, either on end or on it's side. Fill and roll the remaining pasta noodles, lining them in the dish, and coat well with sauce. Sprinkle remaining mozzarella on top. Bake in 350 oven for about 30 minutes or until sauce is bubbly and rolls are hot inside. Serve with freshly grated parmesan.

4. 4

   Simple Tomato Sauce for Lasagna Rolls:

5. 5

   2 16oz cans tomato sauce

6. 6

   1 tbsp good olive oil

7. 7

   1/4 tsp salt (double this if using unsalted sauce)

8. 8

   1/4 tsp each dried basil, oregano, marjoram, and granulated garlic

9. 9

   1/8 tsp crushed red pepper flakes

10. 10

    few grinds of fresh black pepper

11. 11

    Mix and heat all ingredients in a small saucepan for a few minutes, then it is ready to use for lasagna rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.