Cheesy Lasagna Roll Ups #dinner #recipe

My Mom completed a great deal of starting with no outside help cooking, as well, yet she additionally utilized a couple of easy routes and cooking hacks now and again. They let her speed the concocting procedure on occupied evenings, without giving up the taste or kind of the nourishment.

One of those hacks was for pasta sauce. While she made an exceptional custom made spaghetti sauce, at times supper should have been on the table quick with the goal that we could get to an amusement or show. There was dependably a container in the cabinet "in the event of some unforeseen issue".

It's an alternate route I use myself once in a while, similar to when I make these lasagna roll ups. These lasagna roll ups are a simple, gooey weeknight supper your entire family will love. Indeed, even Bubbles explicitly asks for them!

Also try our recipe BEEF AND CABBAGE STIR FRY #dinner #recipe

Ingredients

12 lasagna noodles
1 container (15oz) ricotta cheese
1 egg
1 cup grated Parmesan cheese, divided
⅓ cup grated Romano cheese
½ tsp black pepper
¼ tsp salt
¼ tsp garlic salt
3 T chopped parsley, divided
2½ cups shredded mozerella cheese, divided
1 jar Ragú Homestyle Meat Sauce

Instructions

Preheat oven to 350.
Spread enough pasta sauce in the bottom of a 9x13 pan to lightly coat. Set aside.
Cook lasagna noodles in a large pot of water until al dente, according to package directions.
Meanwhile, in a medium bowl, add egg and lightly beat.
Add ricotta cheese, pepper, salt, and garlic salt and mix well.
Stir in ⅔ cup grated Parmesan, ⅓ cup grated Romano, 2 cups of shredded mozzarella, and 2 tablespoons of chopped parsley.
Lay out cooked lasagna noodles on 2 baking sheets.
Evenly spread a thin layer of cheese mixture down the center of each noodle.
Spread a spoonful of the meat sauce down each noodle, on top of the sauce.
Roll each noodle up, jelly roll-style, and place seam side down in prepared baking dish.
Top the roll ups with remaining sauce.
Sprinkle with remaining cup of mozzarella cheese, ⅓ cup grated Parmesan, and 1 tablespoon chopped parsley.
Loosely tent with aluminum foil and bake for 35 minutes.