Preheat oven to 350. Coat a 13x9 baking dish with
nonstick cooking spray. Cook the noodles
according to package directions. Drain. Lay the
noodles flat on waxed paper.
Cook the beef, onion, and garlic in a medium
skillet over medium high heat, stirring
occasionally, until meat is browned and
crumbly. Drain. Add pasta sauce. Bring to a
boil over medium high heat. Spread 2 cups
sauce mixture in the prepared baking dish.
Mix the ricotta and 1 cup mozzarella in a large
bowl. Spread about 3 tbsp cheese mixture evenly
over each lasagna noodle.
Roll up the noodles tightly. Place seam side
down, over the sauce in the baking dish. Spoon
the remaining sauce over the rolls. Sprinkle
with parmesan. Bake the rolls until heated
through and bubbly, about 30 minutes. Sprinkle
with the remaining mozzarella. Let sand for 5
minutes before serving.
Originally Submitted
1/8/2015
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