Recipe # 15 Ricotta Lasagna Rolls

Cooking Directions for Lasagna:
Bring 5 quarts of water to a rapid boil. One tablespoon of oil may be added to water to prevent lasagna from sticking. Add pieces of lasagna one at a time, allowing each to slowly soften as it is added to the water. For most recipes, cook lasagna until nearly tender, about 8-10 minutes. Drain immediately and rinse in cold water. Arrange lasagna pieces flat in single layer on clean, dry towels to dry until ready to use.

Ricotta Lasagna Rolls

Lasagna:
1/2 (16 oz) package lasagna, cooked and drained
1 (8 oz) package cream cheese, softened
1/4 cup butter or margarine
1 egg slightly beaten
1 pound ricotta cheese
1/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound Mozzarella cheese, sliced into thin strips
1/4 cup grated Parmesan cheese

Sauce:
2 (6 oz) cans tomato paste
3 cups water
2 Tablespoons chopped parsley
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/8 teaspoon pepper

Instructions:
In saucepan, combine sauce ingredients, stirring to blend well. Simmer for 20 minutes, stirring occasionally. While sauce is cooking, prepare lasagna rolls. Cream together cream cheese and butter/margarine. Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly. Spread 2 to 3 Tablespoons of filling on each piece of lasagna. Starting at narrow end, lightly roll up each piece. Place rolls, open side down, in greased shallow baking pan. Pour sauce over rolls; top with Mozzarella and Parmesan cheeses. Bake uncovered, at 350 degrees Fahrenheit for 50-60 minutes. Refrigerate any leftovers. Makes 6 to 8 servings.

I got this off of the back of our lasagna box. Thanks Kroger! I can't wait to try this new recipe!

Happy Baking!

Love,

Tiffany