Ingredients: |
Ingredients: 12 Lasagna Noodles
1 container (15 oz) Ricotta Cheese
1 egg
1 Cup Parmesan Cheese, grated (kraft shaker cheese)
1/2 Cup Romano/Italian Cheese, grated
1/2 tsp Black Pepper
1/4 tsp Salt
1/4 tsp Garlic Salt
2 T Parsely, chopped, divided
2 1/2 Mozzarella Cheese shredded, divided
1 pound Hamburger, browned
2 jars Prego with meat sauce
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Directions: |
Directions:Pre-heat oven to 350º. Spread enough plain pasta sauce in the bottom of a 9x13 pan to lightly coat. Set aside along with jar of sauce. Brown hamburger and drain add to 1 jar of pasta sauce. Cook lasagna noodles in a large pot of water per box instructions. In a medium bowl and egg and lightly beat and in ricotta cheese, pepper, salt, and garlic. Stir in 2/3 cup grated parmesan cheese, 1/3 cup Romano/Italian cheese, 2 cup mozzarella cheese, 2 tsp of chopped parsley.
Lay out cooked noodles on 2 baking sheets. Evenly spread a thin layer of cheese mixture down the center of each noodle. Spread a spoonful of the meat sauce down each noodle, on top of cheese mixture.
Roll each noodle up, jelly roll style, and place seam side down in prepared baking dish. Top the roll ups with remaining plain jar of sauce.
Sprinkle the remaining cheese on top of the lasagna rolls.
Cover with foil and bake for 35 minutes.
Freezes well just don't top with remaining cheese that should be put on fresh when you choose to make them. Take out of freezer 24 hours prior to baking. We use disposable foil pans and cover with plastic wrap and foil. |
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