Wednesday, March 27, 2013


8 Cooked lasagna noodles
1 (15-ounce) container Ricotta Cheese.
2 cups shredded Mozzarella cheese
1 ½ cups grated Parmesan cheese
1 large egg, lightly beaten
½ cup chopped fresh basil.
½ teaspoon salt
1 (28 ounce) can crushed tomatoes
3 tablespoons extra-virgin olive oil
4 garlic cloves minced (2 Table. garlic powder)
Heat oven to 375 degrees
Combine Ricotta, 1 cup Mozzarella, 1 cup Parmesan, egg, ¼ cup Basil and salt in a bowl.
Combine tomatoes, oil, garlic and remaining basil in a medium bowl.
Spread half the tomato mixture in casserole dish. (13x9 works great)
With short side facing you, dollop ¼ cup cheese mixture on each noodle, roll and arrange seam side down in casserole
Dish. Pour remaining tomato mixture over roll-ups.
Bake in oven until tomato sauce is hot -about 10 to 15 minutes Remove when sauce is cooked through, sprinkle remaining mozzarella and Parmesan over roll-ups. Bake until cheese is melted and lightly browned. (About 5 minutes)

Remove from oven, let stand at least 5 minutes before serving.

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