Tomato and Basil Lasagna Roll Ups
Lasagna noodles are rolled up with a creamy ricotta lemon and herb filling then tomato basil sauce is poured over the top and they are baked to perfection.
Ingredients
- 15 oz ricotta cheese
- 4 cups shredded Italian cheese blend
- 1 cup fresh basil, finely chopped
- 1 cup fresh parsley, finely chopped
- 1 tsp red pepper flakes
- 2 large eggs, whisked
- Zest and juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 24 lasagna noodles
- 32 oz jar tomato and basil pasta sauce
- Grated Parm
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, mix together the ricotta cheese, shredded Italian cheese blend, basil, parsley, red pepper flakes, eggs, lemon zest& juice, salt and pepper. Set aside.
- In a large pot, cook the lasagna noodles according to the directions on the box. Drain off all the water and lay them on a lightly greased sheet pan.
- Spread 1/3 of the tomato and basil pasta sauce in the bottom of a 9x13 pan.
- To assemble, take a lasagna noodle and lay it flat. Add a scoop of filling down the middle and gently spread it over the noodle. (I usually do about 2/3 of the way down.) Roll up the noodle and place it on it's end in the dish. Repeat with all 24 noodles, putting them in 6 rows of 4. Pour the remaining sauce over the top of the noodles and gently spread around with a spatula.
- Cover with foil and bake for 20 minutes.
- Remove the foil, sprinkle with some grated Parmesan and cook an additional 10-15 minutes until the edges start to brown.
- Remove from oven and garnish with more Parmesan cheese and extra chopped basil and parsley. Serve immediately!
Notes
*Adapted from the kitchen of Sunny Anderson of the Food Network