Lasagna Roll-Ups
Makes 6 to 8 servings:
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12 Lasagna noodles
Sauce:
1-tablespoon cooking oil
1-large onion,chopped
1-clove garlic,minced
2-16 ounce cans whole italian-style(plum)tomatoes,cut up
1-6 ounce can tomato paste
2/3-cup water
3-tablespoons snipped parsley
1-tablespoon sugar
1-teaspoon salt
1-teaspoon dried oregano,crushed
1/4-teaspoon pepper
2-15 ounce containers ricotta cheese
2-cups shredded mozzarella cheese
1/2-cup grated parmesan cheese
2-eggs well beaten
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*1*
In a large saucepan,cook the lasagna noodles in boiling
salted water for 10 to 12 minutes or until tender;drain.
Rinse with cool water and drain again.Set aside.
*2*
To make the sauce:In a large skillet,heat the oil.Add
the onion and garlic and cook until tender.Carefully
add the undrained tomatoes,tomato paste,water,2 tablespoons
of the parsley,the sugar,salt,oregano and pepper.Simmer
for 20 minutes uncovered.
*3*
In a large mixing bowl,stir together the ricotta cheese,
1 cup of the mozzarella cheese,the parmesan cheese eggs
and the remaining parsley.Preheat the oven to 350 degrees.
*4*
To assemble:Spread approximately 1/3 cup of the cheese
mixture evenly over each of the lasagna noodles.
*5*
Starting from the short side,roll up each of the lasagna
noodles.
*6*
Pour half of the sauce into a 3 quart rectangular baking dish.
Place rolled-up noodles seam side down in the baking dish.
Top with the remaining sauce.
*7*
Cover and bake in the 350 degree oven for 45 minutes.
Uncover and sprinkle with the remaining mozzarella cheese.
Bake for 5 minutes more.Let stand for 10 to 15 minutes
before serving.
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