Cheesy Lasagna Roll Ups

• Meat

  • 1 jar Ragu homestyle meat sauce

• Produce

  • 3 tbsp Parsley

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 12 Lasagna noodles

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Garlic salt
  • 1/4 tsp Salt

• Dairy

  • 2 1/2 cups Mozerella cheese
  • 1 cup Parmesan cheese, grated
  • 1 container Ricotta cheese
  • 1/3 cup Romano cheese, grated

Found on viewsfromtheville.com

Ingredients

• 12 lasagna noodles
• 1 container (15oz) ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese, divided
• ⅓ cup grated Romano cheese
• ½ tsp black pepper
• ¼ tsp salt
• ¼ tsp garlic salt
• 3 T chopped parsley, divided
• 2½ cups shredded mozerella cheese, divided
• 1 jar Ragú Homestyle Meat Sauce

Directions

• Preheat oven to 350.
• Spread enough pasta sauce in the bottom of a 9x13 pan to lightly coat. Set aside.
• Cook lasagna noodles in a large pot of water until al dente, according to package directions.
• Meanwhile, in a medium bowl, add egg and lightly beat.
• Add ricotta cheese, pepper, salt, and garlic salt and mix well.
• Stir in ⅔ cup grated Parmesan, ⅓ cup grated Romano, 2 cups of shredded mozzarella, and 2 tablespoons of chopped parsley.
• Lay out cooked lasagna 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 the sauce.
• Roll each noodle up, jelly roll-style, and place seam side down in prepared baking dish.
• Top the roll ups with remaining sauce.
• Sprinkle with remaining cup of mozzarella cheese, ⅓ cup grated Parmesan, and 1 tablespoon chopped parsley.
• Loosely tent with aluminum foil and bake for 35 minutes.