Monday, June 7, 2010

Ricotta Lasagna Rolls

1/2 pkg of lasagna noodles, cooked and drainer
1 (8 oz) cream cheese, softened
1/4 cup butter
1 egg, slightly beaten
1 lb ricotta cheese
1/4 cups chopped parsley
1/2 tsp. salt
1/8 tsp pepper
1/2 lb mozzarella cheese, sliced into this strips
1/4 cup grated parmesan cheese

2 (6 oz) cans tomato paste
3 cups water
2 TBS chopped parsley
1 1/2 tsp salt
1 tsp sugar
1/2 tsp oregano
1/2 tsp basil
1/8 tsp pepper

In sauce pan, combine sauce ingredients, stirring to blend well. Simmer for 20 minutes, stirring occasionally. While sauce is cooking, prepare lasagna rolls. Cream together cream cheese and butter. Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly. Spread 2 to 3 tablespoons of filling on each piece of lasagna. Starting at the narrow end, lightly roll up each piece. Place rolls, open side down, in greased shallow baking pan. Pour sauce over rolls and top with mozzarella and parmesan cheeses. Bake, uncovered, at 350 degrees for 50 - 60 minutes. Makes 6-8 servings.

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