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Lasagna Rolls by Pasquale Recipe

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This recipe for Lasagna Rolls by Pasquale, by , is from The Dunkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Dunkel


1 lbs. lasagna, cooked
7 oz. parmigiana cheese, grated
10 oz. mozzarella cheese, shredded
7 oz. baby spinach, sauteed with garlic and oil
>handful of parsley, fresh and chopped
2 eggs
meat sauce
24 oz. fresh ricotta, drained
salt, to taste
black pepper, to taste

Begin by cooking the lasagna as per the instructions found on the box. Make sure to add 3-4 Tbsp. of olive oil to the boiling water before adding the lasagna. This is to keep the lasagna from sticking to each other and makes it easier to add the ingredients later. Once cooked, let cool off and then drain. After draining add a little bit more of oil to coat the lasagna strips.

In a mixing bowl, add the ricotta, spinach, half of the mozzarella cheese, half of the parmigiana cheese, pinch of salt, parsley, two eggs, and black pepper and mix all together.

Now it is time to make your lasagna rolls! Cover the bottom of a baking dish with a few ladles of meat sauce. On flat surface, lay a lasagna strip down and then spread a couple spoonfuls of the lasagna mix on top of it. Then just take one end and start rolling it up. Place the lasagna roll with the end of the strip on the bottom of the baking dish to keep from unrolling when baking. Continue these steps for each lasagna strip.

Once the baking dish is full, add more meat sauce on top of the lasagna rolls. Place in oven at 400 degrees for one hour. Remove the baking dish and sprinkle the remaining mozzarella cheese and parmigiana cheese on top of the lasagna rolls and place back into the oven for 10 more minutes until the cheese has melted. Remove from oven, serve and enjoy! Cin cin!




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