Yum! I love these. It's basically all of the same things that you would put in a regular lasagna but rather than layering it, you spread your fillers onto lasagna noodles and then roll them up. It makes for a very pretty presentation and each roll up is the perfect serving size too. Company loves it. Plus the rolls freeze really well for lunch leftovers later on in the week. The recipe is very versatile too and allows for many different options.
Lasagna Roll Ups:
12 uncooked lasagna noodles
1 (15 oz) container part skim Ricotta Cheese
1/2 cup grated Parmesan cheese
2 cups grated Mozzarella cheese
1 tsp onion powder
1 tsp garlic powder
1 tbsp Italian seasoning
~2 cups spaghetti sauce (Use homemade, jar, can, meat sauce, non-meat, whatever your preference)
1 cup chopped spinach (optional of course)
1 9x13 inch baking dish
* Cook the noodles according to the package instructions. I usually leave mine just a tiny bit underdone so they don't turn to mush.
* Mix together the Ricotta cheese, Parmesan cheese, and 3/4 cup of the Mozzarella cheese. Add the egg, the onion powder, garlic powder, Italian seasoning and the spinach. Mix well and set aside. (Side note- the original recipe calls for soft tofu to be mixed in with the cheese if you are a no-meat-eater person and having tried it, it's pretty darn good)
* Spread a thin layer of sauce into the bottom of the casserole pan to keep the noodles from sticking.
* After the noodles are done, drain them and spread them onto a cookie sheet to cool a bit.
* Begin by spreading a layer of the cheese filling the entire length of one noodle. Add a layer of sauce on top of that. Then starting at one end, roll the noodle up and then place in the casserole dish, seam side down. Repeat with the remaining noodles. My 9x13 inch pans fits them perfectly 3 to each row.
* Spread the remaining sauce over the tops of the roll ups and then sprinkle with the remaining Mozzarella cheese.
* Bake @ 375 for 25-35 minutes or until sauce is bubbly and cheese is all melty and delicious. Enjoy! YUMMY!