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¾ cup Ricotta cheese
¾ cup grated mozzarella cheese
3 Tablespoons bread crumbs
4 cloves fresh garlic
2 Tablespoons parsley
1 egg
¼ teaspoon salt
4 lasagna noodles
1 Tablespoon olive oil
1 small can tomato paste
1 small can tomato sauce
1 teaspoon Italian seasonings
¼ teaspoon crushed red pepper flakes
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Directions for lasagna noodles:
1. Fill a large sauce pan half way with water and bring
to a rolling boil.
2. Add the lasagna noodles, using a wooden spoon to
completely cover the noodles with water.
3. Cook uncovered 10-12 minutes.
4. Drain in a colander and rinse under cool water.
Directions for the cheese filling:
1. Wash parsley in cold water, chop fine.
2. Peel off the outer skins of the clove of garlic and use a garlic press
to crush.
3. In a medium mixing bowl combine the garlic, parsley, Ricotta cheese,
mozzarella cheese, bread crumbs, and egg.
Directions for marinara sauce:
1. In a medium size fry pan, add 1 Tablespoon olive oil and turn the the
heat to medium.
2. Use the garlic press and crush 2 cloves of garlic and add to the frying
pan. Stir with a wooden spoon until lightly browned.
3. Add the tomato paste, tomato sauce, Italian seasonings, red pepper flakes,
and 1 cup of water.
4. Turn the heat to simmer and stir occasionally with a wooden spoon for
10 minutes.
Directions for Lasagna Rolls:
1. Put ½ cup of marinara sauce on the bottom of a small baking
dish.
1. On a cutting board, cut each lasagna noodle in half crosswise.
2. Spread about 3 tablespoons of the cheese mixture evenly on each noodle.
4. Roll-up and place seam side down in baking dish.
5. Cover the Lasagna Rolls with the remaining marinara sauce.
6. Bake in a 350 degree oven for 30 minutes.
You Did It!
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