Mini Lasagna Rolls

• Vegetarian

• Produce

  • 1 Lemon, Zest of
  • 1 tbsp Thyme, fresh leaves

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Bertolli sauce
  • 2 tsp Lemon juice

• Pasta & Grains

  • 10 Lasagna noodles, cooked

• Baking & Spices

  • 1/2 tsp Kosher salt

• Dairy

  • 1 cup Mozzarella cheese
  • 2 cup Whole milk ricotta

Found on homemadeinterest.com

Description

Ingredients

• 2 cup whole milk ricotta
• 1 Egg
• Zest of 1 lemon
• 2 tsp Lemon juice
• 1 Tbsp. fresh thyme leaves, minced
• ½ tsp. kosher salt
• 10 Lasagna Noodles, cooked
• 1 c Mozzarella cheese, shredded
• Bertolli Sauce

Directions

• In a large bowl mix all of the filling ingredients together.
• Lay the cooked noodles out and cut each one in half widthwise.
• Spread the filling on each noodle half leaving about an inch at one end.
• Beginning from the end with the filling roll the noodle up.
• Cut the rolled noodle in half widthwise.
• Place the noodles in a casserole dish with a small amount of sauce in the bottom.
• Place a small scoop of sauce on top of each roll and top with a sprinkle of mozzarella cheese.
• Bake at 350°F for 15-20 min or until cheese is melted.
• Serve with a bowl of sauce for dipping.