A different take on lasagna - looks nice and fancy.
Ingredients:
1 1/2 jars of Ragu No Sugar Added Tomato and Basil Sauce
1 15 oz container Reduced Fat Ricotta Cheese
4 oz shredded mozzarella cheese
1 egg
1 T parsley
1/4 t black pepper
12 lasagna noodles, cooked and drained
2 oz shredded mozzarella cheese
Directions:
Preheat the oven to 375. Degrees.
Spread about a 1/2 cup of pasta sauce into the bottom of a 9x13 baking dish.
Spread the noodles out on baking sheets (laying them side-by-side so they don't overlap).
Mix together the ricotta cheese, mozzarella, egg, parsley, and pepper in a large bowl.
Spread about 1/4 of the cheese mixture evenly onto each cooked lasagna noodle. Spread 1 heaping tablespoon of pasta sauce along the top of each cheese-covered noodle. Roll noodles up jelly-roll style. Place in the baking dish, seam side down. Cover with remaining sauce, and sprinkle with the 2 oz. mozzarella.
Bake for 35 minutes uncovered.
Ingredients:
1 1/2 jars of Ragu No Sugar Added Tomato and Basil Sauce
1 15 oz container Reduced Fat Ricotta Cheese
4 oz shredded mozzarella cheese
1 egg
1 T parsley
1/4 t black pepper
12 lasagna noodles, cooked and drained
2 oz shredded mozzarella cheese
Directions:
Preheat the oven to 375. Degrees.
Spread about a 1/2 cup of pasta sauce into the bottom of a 9x13 baking dish.
Spread the noodles out on baking sheets (laying them side-by-side so they don't overlap).
Mix together the ricotta cheese, mozzarella, egg, parsley, and pepper in a large bowl.
Spread about 1/4 of the cheese mixture evenly onto each cooked lasagna noodle. Spread 1 heaping tablespoon of pasta sauce along the top of each cheese-covered noodle. Roll noodles up jelly-roll style. Place in the baking dish, seam side down. Cover with remaining sauce, and sprinkle with the 2 oz. mozzarella.
Bake for 35 minutes uncovered.
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1 comments:
my family loves these and I love how easily they portion up.
:0)
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