As an entrée I love to have Lasagna Rolls on hand as they are simple enough for children and fancy enough for a dinner party.
20 lasagna noodles cooked according to package directions.
Cool the cooked pasta by running under cold water.
For Cheese Filling:
- 2 eggs
- 2 cups whole-milk ricotta cheese (or 1 15oz container)
- 2 cups grated mozzarella
- 2 cups grated cheddar (sharp cheddar adds a nice tang)
- 2 cups grated Parmesan
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
In a large bowl mix the eggs, ricotta, and all three cheeses together, season with salt, pepper and onion powder. Mix well to combine.
Lay out cooked lasagna noodles on a flat surface. Spread 1/4 cup cheese mixture over each noodle; leaving 1 inch at the end of the noodle free from cheese. Carefully roll up the noodle moving towards the open end to make a tight roll and place seam side down. Repeat with remaining noodles.
Pour a bottle full of sauce into an ungreased baking dish. Place roll-ups seam side down, cover top with remaining sauce.
Bake covered, at 375° for 20-25 minutes if thawed 45-60 minutes if frozen or until heated through. If desired, uncover and top with additional sprinkle of cheese, bake for 5-10 minutes until melted.
Freeze individually in plastic freezer bags without sauce.
Add optional flavorings:
- ½ cup herbs (like basil, rosemary, thyme and oregano)
- ½ cup spinach (1 10oz frozen package drained and squeezed dry)
- 1lb Italian sausage (2 cups cooked and crumbled small)
- 1 lb beef and ½ cup onion (2 cups cooked and crumbled small)
- 16 oz mushrooms cooked with 2 cloves garlic and pressed dry
- 1 cup cooked diced peppers
- 1 cup firm tofu diced small
