I LOVE lasagna, it was one of my favorite meals when I was a kid!
My favorite part is the noodles. I love lasagna with lots of layers…that is what makes lasagna rolls so great! They are cheesy and rolled into a ton of layers. Plus they cook a lot quicker than traditional lasagna.
I use fresh basil from my garden. I find it is easiest to cut if I roll up the leaves, and then slice it.
No matter how you cut it, fresh basil is definitely the way to go. I use some inside the rolls, and then garnish the finished rolls with it.
The filling is made up of ricotta, mozzarella, parmesan, garlic, basil, egg, and a pinch of pepper…..YUM.
Before placing any rolls in the pan, it is important to pour in a layer of pasta sauce. This will help prevent them from sticking. Then once the lasagna noodles have cooled down, you can spread a thin layer on each noodle, and tightly roll them.
I like to also top them with sauce and more freshly grated mozzarella.
These are such a fun way to make lasagna, and my daughter loves them!!!
- 10 lasagna noodles
- 15 oz ricotta cheese
- 1 egg
- 1 1/2 cups mozzarella cheese, grated (separated)
- 1/8 parmesan cheese, grated
- 6 fresh basil leaves, chopped (separated)
- 1 clove garlic, chopped or pressed
- pinch of black pepper
- 1 1/2 – 2 cups pasta sauce (about half a jar)
Optional: ground beef
- Preheat oven to 400 degrees.
- Cook noodles according to package. Drain, and let sit until cool enough to handle. Make sure they do not dry out.
- While noodles are cooling, mix ricotta, egg, 1/2 cup of mozzarella, parmesan, garlic, 4 basil leaves, and black pepper together.
- Pour part of the sauce on the bottom of an 8 x 8 pan. Spread a thin layer of cheese mixture on each noodle, and roll tightly. Place seam down in the pan, close together.
- Top rolls with remaining sauce and mozzarella cheese. Cover with foil, and bake for 25 minutes. Remove foil for the last 2 minutes.
- Allow to cool slightly before serving. Top with remaining basil.