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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 30 |
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This is a nice clean way to serve Lasagna. It can be assembled and refrigerated a day or two in advance and just popped in the oven when you need it. Sometimes I use extra sauce and brown some ground beef to spoon over when serving. Ingredients:
2 lbs lasagna noodles, cooked el dente |
5 lbs ricotta cheese |
2 cups shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
salt |
pepper |
4 eggs |
1 quart spaghetti sauce (bought or homemade) |
Directions:
1. Drain Cooked Lasanga noodles on paper towel (you can do this in layers with paper towel in between).
2. Mix together 3 Cheeses, salt& pepper and eggs.
3. Lay out 3 or 4 noodles at a time. Spread about 1/8 thick of cheese mixture on noodle and roll up like a jelly roll.
4. Place rolls side by side in 2 9X13 pans that you have sprayed with Pam and spread some of the spaghetti sauce on the bottom.
5. Spread remaining Sauce on top.
6. Cover tight with Heavy Duty Aluminum Foil; bake at 350 for 1 hr and 15 minute.
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