This lasagna dish is both tricky and fun to make. Tricky, because you have to roll the pasta, and there needs to be a technique you have to apply meticulously so that the noodles will not break as you roll them. Fun, because you get to experiment and try something new using a classic recipe.

It’s all worth it! This lasagna rolls taste so good that you would want another serving or two after the first. It has three types of cheeses, but instead of the flavors overshadowing each other, the different textures complemented each other. This is perfect for a simple sit-down dinner with friends or family.

Ingredients

1/2 c Sargento ricotta cheese

1 Eggland’s egg

1 oz Sargento mozzarella cheese, shredded

2 Tbsp Sargento parmesan cheese, grated

5/8 tsp oregano

5/8 tsp basil

a pinch of McCormick garlic powder

4 strips of Barilla lasagna noodles, cooked and drained

1/2 c Hunt’s tomato sauce

parsley

Instructions

Preheat oven to 350.

Spray 2 individual casseroles with nonstick cooking spray; set aside.

In small bowl combine ricotta cheese, egg, mozzarella cheese, 1 tablespoon of the parmesan cheese, and the seasonings, mixing well.

Place cooked lasagna on a damp towel and spoon 1/4 of the cheese mixture lengthwise along the center of each noodle, starting from narrow end, carefully roll each noodle to enclose filling.

Place 2 rolls in each sprayed casserole and spoon 2 tablespoons sauce over each roll; sprinkle each roll with 3/4 teaspoon parmesan cheese and bake until thoroughly heated, 35-40 minutes.

Serve garnished with parsley.

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Quick Tip: Make sure your lasagna noodles are not too soft.