Who doesn't love a recipe with the flexibility of being an easy weeknight meal OR a recipe that is fit for company? Lasagna Rollups can do both!
The great thing about this recipe is that it can be easily adjusted to accommodate your family. If you are cooking a romantic meal for two, cut the recipe in half. If you're cooking a feast, double it!
Ingredients:
The great thing about this recipe is that it can be easily adjusted to accommodate your family. If you are cooking a romantic meal for two, cut the recipe in half. If you're cooking a feast, double it!
Ingredients:
- 8 lasagna noodles
- 1 jar (approx. 24-28 oz.) pasta sauce (homemade or your favorite store-bought version)
- 1 cup ricotta cheese
- 1 bag (approx. 2 cups) mozzarella cheese
- 1/2 cup parmesan cheese
- 1 egg white
- 2-3 roma tomatoes, thinly sliced
- Dried basil
- Salt and pepper
Bring a pot of lightly salted water to a boil. Once boiling, cook the noodle for EXACTLY 10 minutes.
While the noodles are cooking, mix together the ricotta cheese, 3/4 of the bag of mozzarella cheese, the parmesan cheese and the egg white.
Preheat the oven to 350 degrees and prep a baking tray by spreading 1/2-3/4 cup of pasta sauce on it.
Drain but DO NOT DRY the noodles. Using tongs, place them onto a large piece of wax paper.
On top of each lasagna noodles, spread a few tablespoons of the cheese mixture. Use a spoon or spatula to try and keep it as even as possible.
Place 2 slices of Roma tomatoes on top of the cheese mixture and sprinkle with basil.
Roll the noodles and place them seam side down on top of the pasta sauce.
Use the remaining pasta sauce to spread over the top of the noodles. Coat as much as you can so it won’t dry out.
Top the rolls with the remaining mozzarella cheese. You can also add a little extra Parmesan to the top.
While the noodles are cooking, mix together the ricotta cheese, 3/4 of the bag of mozzarella cheese, the parmesan cheese and the egg white.
Preheat the oven to 350 degrees and prep a baking tray by spreading 1/2-3/4 cup of pasta sauce on it.
Drain but DO NOT DRY the noodles. Using tongs, place them onto a large piece of wax paper.
On top of each lasagna noodles, spread a few tablespoons of the cheese mixture. Use a spoon or spatula to try and keep it as even as possible.
Place 2 slices of Roma tomatoes on top of the cheese mixture and sprinkle with basil.
Roll the noodles and place them seam side down on top of the pasta sauce.
Use the remaining pasta sauce to spread over the top of the noodles. Coat as much as you can so it won’t dry out.
Top the rolls with the remaining mozzarella cheese. You can also add a little extra Parmesan to the top.
Bake in the pre-heated oven for 30 minutes.
On a serving plate sprinkle some basil and freshly ground coarse black pepper. Place one or two roll ups on the plate and enjoy!
