Lasagna Rolls

Lasagna Rolls

12 fresh or dry lasagna noodles-If using dry cook in boiling water for 8 minutes, if using fresh pasta cook for 4.  Drain the water and spread pasta out on a lightly greased baking sheet to cool. The light oil keeps them from sticking together.

Filling:

12 ounces of Ricotta cheese

1/2 cup of Mozzarella cheese-shredded

1 egg

1/4 Cup of Parmesan cheese-grated

Seasonings: When I have homemade pesto in the freezer I use 1 cube of basil pesto or you can use any of  your favorite Italian seasonings like basil, oregano, garlic. Sometimes I add them all.  Go by what you enjoy or have on hand.

Mix together and set aside.

To assemble:

Spread a thin layer of your favorite pasta sauce on the bottom of a baking dish.  Take pasta and spread a layer of the filling on each noodle.  Roll up and set up in the baking dish.  Continue until all are finished. 

Drizzle a little more pasta sauce on top of the rolled up lasagna and then sprinkle with a cup of shredded Mozzarella and a bit more Parmesan.

Cover with foil and bake at 350 degrees for 25 minutes.  Uncover and bake until the cheese is melted and the sauce is bubbly.  Approximately 10-15 minutes.

Serve with a salad and delicious bread and you have a delicious meal.

Tips:

When I am making this for the two of us, I make up two smaller pans with 6 in each.  I cook one for us and wrap the other one in plastic wrap and place in a large freezer bag to cook another time. Just defrost in the fridge until ready to cook and go by the same heating instructions.  We have found that two of these are quite filling so we have the rest for lunches or another dinner later in the week.