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Ricotta cheese eggs Mozzarella cheese Parmesan cheese oregano basil garlic powder lasagna noodles tomato sauce
Viewed: 34 - Published at: 3 years agoIngredients
- 1 cup part-skim ricotta cheese
- 2 eggs, beaten
- 2 ounces mozzarella cheese, shredded (I use part-skim)
- 4 tablespoons parmesan cheese, shredded, divided
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1 dash garlic powder
- 8 lasagna noodles, cooked according to package directions
- 1 cup tomato sauce
Method
- Preheat oven to 350-degrees F.
- Spray individual casseroles with Pam and set aside (or use a larger baking pan large enough for all lasagna rolls to fit in one pan (13 x 9).
- In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
- On a damp towel or plastic wrap place one lasagna noodle - spoon 1/8th of the cheese mixture lengthwise in center of noodle, and roll noodle starting with narrow end to enclose filling. Repeat with remaining noodles and cheese mixture.
- Place 2 rolls in each prepared baking dish (or in the larger pan) and spoon 2 tablespoons of tomato sauce over each roll; sprinkle with 3/4 teaspoon of Parmesan and bake for 30-45 minutes (if using the larger pan it will take longer to cook - 45-60 minutes). Garnish with parsley if desired.
