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!!!

Lasagna Rolls

• 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

1. Preheat oven to 400 degrees.
2. Cook noodles according to package. Drain, and let sit until cool enough to handle. Make sure they do not dry out.
3. While noodles are cooling, mix ricotta, egg, 1/2 cup of mozzarella, parmesan, garlic, 4 basil leaves, and black pepper together.
4. 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.
5. Top rolls with remaining sauce and mozzarella cheese. Cover with foil, and bake for 25 minutes. Remove foil for the last 2 minutes.
6. Allow to cool slightly before serving. Top with remaining basil.