Lasagne Rolls

1. 1

   Bring a pot of water to a boil, put the noodles in and cook the noodles according to package instructions for al dente (still a bit of a bite to them).

2. 2

   Drain off the water and let noodles cool down.

3. 3

   Then lay them out on your work surface.

4. 4

   Cut them in half so that you have 18 mini noodles.

5. 5

   Set aside while you prepare the filling.

6. 6

   Preheat the oven to 350 F.

7. 7

   In a medium bowl, combine the ricotta cheese, egg, basil, rosemary, and parsley.

8. 8

   Add 1 cup of freshly grated Parmesan cheese (or Romano, or Asiago), and mix well.

9. 9

   Add salt and pepper to taste.

10. 10

    Spread 1/2 cup of sauce into an 8 by 13 inch baking dish, and then assemble the rolls.

11. 11

    To assemble the rolls, lay down one (half) noodle, and add about 2-3 tablespoons of the cheese mixture down the length of the noodle.

12. 12

    Roll it up, and lay it seam-side-down in the baking dish.

13. 13

    Continue until youve used up all of the noodles and cheese.

14. 14

    Top with the remaining sauce and sprinkle with the remaining 1/4 cup Parmesan.

15. 15

    Bake at 350 F for 35 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.