Lasagna Roll-ups

Lasagna roll-ups is a dish I like to make when I have a little extra time. Somehow I like it better than traditional lasagna. It's elegant enough for company, yet fun for the kids. It also can be frozen and reheated for another, busier time. In fact, I think I'll add this recipe to my Freezer Cooking Day next month.

Lasagna Roll-ups

Makes 8 servings

1 package lasagna (the traditional kind, not the no-bake kind)
1 egg, beaten
1 lb. ricotta or cottage cheese
2 cups mozzarella cheese, divided
2 tbsp. olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 tsp. basil
1/4 tsp. ground black pepper
2 jars (15.5 oz) spaghetti sauce
1 cup grated Parmesan cheese

Bring 4 quarts salted water to a boil. Add lasagna and boil for 10 minutes until tender but still firm. Plunge lasagna strips into a bowl of cold water to stop further cooking. Drain and lay cooled strips side by side on a towel to dry.

In a bowl, combine beaten egg with ricotta and mozzarella cheese. In a large skillet, heat oil and saute onions and garlic until tender. Stil in basil and pepper. Add to egg/cheese mixture and mix.

Pour 1 jar of sauce into the bottom of a 3-quart baking dish. Spread each lasagna strip with 1/4 cup filling, then roll up. Place each rolls in a baking dish, seam size down.

Pour remaining spaghetti sauce over the tops of the rolls. Sprinkle top with Parmesan cheese. Cover with foil and bake at 400 degrees for 20 minutes. Remove foil and bake 10 minutes more. Cool for 10 minutes, then serve.

Check out more recipes at:

• Crock Pot Wednesday  
• Ultimate Recipe Swap Thursday 
• Food on Fridays 
• Friday Feasts 
• Recipe Trader Sunday 
• Mouthwatering Monday 
• Grocery Cart Challenge Recipe Swap 
• Tuesdays at the Table 
• Foodie Friday
• Tempt My Tummy Tuesday
• What's Cooking Wednesday
• Lovin' from the Oven 
• Homemaker Monday 
• Finer Things Friday
• Cooking Thursday
• Weekly Recipe Swap