Heat oven to 350. Prepare two 7x11 inch pans by coating them with cooking spray and spreading 1/2 cup of pasta sauce in the bottom of each.
In a large saucepan, brown the onion, ground turkey or beef and sausage. Drain any fat, then add 1 jar of pasta sauce and the salt, pepper, and Italian seasoning. Bring the mixture to a boil and simmer for 15 minutes.
In a bowl, lightly beat the eggs, then stir in the ricotta, Parmesand and two cups of the mozzarella until thoroughly mixed. Mix the sauce mixture with the cheese mixture. Boil the noodles in salted water until tender, rinse in cold water and set them aside. When they have cooled, cut each noodle in half lengthwise.
On a tray, lay out a strip of noodle and put approximately 4 tablespoons of the meat and cheese mixture on each strip. Carefully roll up the noodle and plate it, frill edge up, in one of the prepared pans. Repeat with the remaining noodles. Pour the remaining sauce over the rolls and garnish the top with the last cup of Mozzarella. Cover each pan with aluminum foil and bake the rolls for 30 minutes. Remove the foil and bake for 15 minutes more.
Serving
Suggestions
serve with salad and breadsticks
Originally Submitted
4/9/2010
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