Variation: Add 1 1/2 lbs. ground beef
to the sauce. Brown first before adding to the sauce.
Lasagna Roll Ups
12 to 16 strips lasagna
2 T. olive oil
1 large onion, chopped
1 clove garlic, minced
2 (1 lb.) cans Italian tomatoes, crushed
1 (6 oz.) can tomato paste
1 (6 oz.) can water
2 T. chopped fresh parsley
1 T. salt
1 T. sugar
1 t. oregano leaves
1 t. basil leaves
1/4 t. pepper
2 (16 oz.) containers ricotta cheese
2 C. grated mozzarella cheese (divided)
1/3 C. grated parmesan cheese
2 eggs, beaten
1 T. chopped fresh parsley
1 t. salt
Prepare lasagna according to package directions. Drain.
In a large skillet heat oil, cook onion and garlic until tender. Add next nine
ingredients, simmer 20 minutes.
Blend ricotta, 1 cup mozzarella, parmesan, eggs, parsley and salt. Spread cheese
equally on lasagna strips. Roll up each strip.
Pour 1/2 the sauce in bottom of lasagna pan; arrange lasagna rolls seam side
down in pan; top with remaining sauce and mozzarella cheese.
Cover and bake at 350°F for 40 minutes.