| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
P, A, S, T |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Ricotta cheese |
| 8 |
oz |
Mozzarella cheese; divided |
| 1/3 |
c |
Grated Parmesan cheese |
| 3 |
|
Eggs |
| 1 |
tb |
Fresh chopped parsley |
| 1 |
ts |
Salt |
| 28 |
oz |
Spaghetti sauce; divided |
| 14 |
|
Lasagna noodles; prepared according to the package directions |
INSTRUCTIONS
Preheat the oven to 375F. In a medium-sized bowl, combine the ricotta
cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley, and
salt until well blended. Pour half of the spaghetti sauce over the bottom
of a 9" x 13" baking dish. Spoon the cheese mixture over the lasagna
noodles, distributing evenly, and roll up tightly. Place the roll-ups seam
side down on the spaghetti sauce in the bottom of the baking dish; top with
the remaining sauce. Sprinkle with the remaining mozzarella cheese and bake
for 35 to 40 minutes, or until heated through.
NOTE: For lighter roll-ups, use reduced-fat ricotta cheese, part-skim
mozzarella cheese, and even a reduced-fat spaghetti sauce.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
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