Lasagna rollups

Rollups in progress

Nine lasagna rollups ready to be eaten

I am used to eating lasagna rollups that are pre-made. I thought I could do it myself. I also thought rollups would be easier than a regular lasagna.

Well, the first try was ok. Make sure to season the filling otherwise it might be a bit bland, as I experienced. You might also try putting a little bit of sauce in the middle of the rollup. This is meatless, but I would definitely try making it with Italian sausage or ground beef or turkey browned then added to the sauce that was set aside to pour over the top.

– 8-9 lasagna noodles
– 1 jar of spaghetti sauce
– 16 oz ricotta cheese
– A couple handfuls of mozzarella cheese
– 1 egg, beaten
– Italian sausage, ground beef, ground turkey (optional)

Heat oven to 375 degrees. Make the noodles to a ply-able tenderness and let them cool or you’ll burn your fingers. Pour about half the jar of spaghetti in to the bottom of a 9×13 dish. Put more water into the jar and then shake it, set it aside.

Mix together cheeses and the beaten egg. Season with salt and pepper, perhaps some onion or garlic powder. I put out a sheet of parchment paper and worked with three noodles at a time. Slather the noodles with the cheese mixture, then roll them up and place them in the baking dish on top of the sauce. Continue the steps until you have a baking dish full of rollups. Pour the rest of the sauce on top and then sprinkle more cheese on top.

Cover the dish and put it in the oven for 40 minutes. Then uncovered and bake for 10 more. The cheese on top should be melty.


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