I love when people make homemade lasagna because it always seems like such hard work, smells so good and tastes SO great! All that layering and getting everything to fit so nice, creating a taste explosion. As a tribute to the great lasagna makers out there - I give you - the lasagna "roll-ups." These are faster and easier to make. I made this recipe using ricotta, parsley and a mix of cheeses. My next adventure will be adding thinly sliced cooked carrot with some nice cooked spinach rolled in with the ricotta and maybe sweet basil strewn across the top with still the awesome gooey mozzarella cheese. The best part? If you have a picky eater at home, you can add or leave out anything they don't want in "their" roll ups. Enjoy ~ Diane
Meatless Lasagna Roll Ups
1 (28-ounce) jar spaghetti sauce, divided *more sauce if preferred
1 (2-pound) container ricotta cheese
1 cup mozzarella cheese, divided
1 1/2 cup grated Parmesan cheese (I used a 6 cheese blend with Parmesan in it)
3 eggs, beaten
1 tablespoon chopped fresh parsley
1 teaspoon salt
12 to 14 lasagna noodles, prepared according to package directions
Preheat oven to 375 degrees F.
Lightly coat a 9x13 baking dish with olive oil (I use a paper towel just to smear around inside and on bottom of dish)
Pour half the spaghetti sauce over the bottom of the baking dish.
In a large bowl, combine ricotta cheese, 1 cup Parmesan mix cheese, 1/2 cup of the mozzarella cheese, beaten eggs, parsley, and salt until well blended.
Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up. Place roll-ups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining cheeses.
Bake 35 to 40 minutes, or until heated through.
Recipe Adapted from: Mr Food Photos by: Diane Baker for Canning and Cooking at Home