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Cheesy Lasagna Rolls


Posted the26/10/2008 By Real Mom Kitchen (Visit website)



This recipe comes courtesy of Rachel at My Sisters' Cucina. I thought this sound like a more fun and easier way to do lasagna. I used cottage cheese in place of the ricotta, because I had some that needed to be used soon. I would recommend sticking to using the ricotta. The cottage was fine, except there was a lot of liquid in the pan after cooking. So the sauce in the pan turned out a little watery. Next time I am using ricotta. I also only used 10 lasagna noodles because what I had was the extra wide noodles. The were yummy easier to dish up and a little easier than regular lasagna. You don't have to spend time layering all the layers, just spread the filling on the noodles and roll 'em up. Loved them. Thanks Rachel. Tomorrow I'll share my favorite french bread recipe that I served with these little cheesy lasagna rolls.





Cheesy Lasagna Rolls

12 Lasagna noodles, cooked and cooled
1 jar spaghetti sauce, divided
Filling:
1 container (15 oz) ricotta cheese
1 egg
1/4 cup Parmesan cheese
1 Tbsp parsley flakes
1/8 tsp pepper
1 tsp garlic salt
2 cups mozzarella cheese, divided (1 1/2 cup for filling, 1/2 cup on top)

Pour half of spaghetti sauce on the bottom of a 9 x 13 pan. Mix together all ingredients for the filling. Lay noodles flat and spread filling mixture on noodles - shown below. Roll up like a sleeping bag and lay in pan. Top with remaining sauce and mozzarella cheese. Bake at 350 for 30-40 minutes.
Note: Do not over cook noodles. Follow directions on box of noodles.


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