| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | A, P, S, T | 4 | Servings | |
INGREDIENTS
| 2 | lb | Ricotta cheese |
| 8 | oz | Mozzarella cheese, divided |
| 1/3 | c | Grated Parmesan cheese |
| 3 | Eggs | |
| 1 | T | Fresh chopped parsley |
| 1 | t | 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
A Message from our Provider:
“Forbidden fruits create many jams”