Lasagna Rolls Recipe
Here is a very easy recipe for serving individual sizes of lasagna. Great for a party or a casual dinner at home.
1 lb. Lasagna Noodles
15 oz. Ricotta Cheese
1 cup Mozzarella (or blend with Mozzarella) Shredded Cheese
1/4 cup Grated Parmesan
1 lg. Egg
10 oz. Frozen Spinach
2.5 cups Pasta Sauce
A Dash Of Salt and Pepper
Preheat oven to 400 degrees
Prepare casserole dish with non-stick spray
Fill a large pot with water, add a dash of salt to taste and if you prefer, a dollop of oil to keep noodles from sticking. When it comes to a full boil, add the lasagna noodles and cook until soft and pliable ( about 12-15 minutes). Pour into a colander to remove water. I like to rinse with cool water to keep them from cooking and to make them easier to touch sooner.
Filling Mixture: Mix together the ricotta, shredded cheese, parmesan cheese, pepper and salt.
Lay out noodles on clean cutting board or service. Spread a few tablespoons of filling on each noodle and cover from edge to edge.
Place some sauce in the bottom of the casserole dish and then place your rolled lasagna into the dish. Cover well with sauce and sprinkle more cheese on top if you wish. I had extra noodles left over, but I was able to make 11 rolls. I placed 8 in one casserole dish and 3 in a smaller baking pan.
Cover with foil and bake for 30 minutes or until hot. Serve with a yummy salad.