OOOOHHHHH my goodness, these tomato and basil lasagna roll ups are one of our new favorite dinners! I saw Sunny Anderson make this on Food Networks, The Kitchen, a couple of weeks ago and knew immediately that I had to try it. I’m so glad I did, it was SO yummy that we have made them part of our regular dinner rotation and you are going to want to make them regularly too!
I love the combination of creamy ricotta mixed with the fresh lemon and herbs and to wrap that all up in a lasagna noodle and smother with a scrumptious tomato and basil sauce is just genius! The only thing I changed in this recipe was to use a slightly bigger jar of pasta sauce because we like a little extra on the side, and to add in the juice of the lemon too, but this recipe is just delicious!
Adapted from the kitchen of Sunny Anderson of the Food Network
Ingredients:
- 15oz ricotta cheese
- 4 cups shredded Italian cheese blend
- 1 cup fresh basil, chopped
- 1 cup fresh parsley, chopped
- 1 tsp red pepper flakes
- 2 large eggs, whisked
- Zest and juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 24 lasagna noodles
- 32oz jar tomato and basil pasta sauce
- Grated Parmesan
Instructions:
- Preheat the oven to 375 degrees.
- In a large bowl, mix together the ricotta cheese, shredded Italian cheese blend, basil, parsley, red pepper flakes, eggs, lemon zest& juice, salt and pepper. Set aside.
- In a large pot, cook the lasagna noodles according to the directions on the box. Drain off all the water and lay them on a lightly greased sheet pan.
- Spread 1/3 of the tomato and basil pasta sauce in the bottom of a 9×13 pan.
- To assemble, take a lasagna noodle and lay it flat. Add a scoop of filling down the middle and gently spread it over the noodle. (I usually do about 2/3 of the way down.) Roll up the noodle and place it on it’s end in the dish. Repeat with all 24 noodles, putting them in 6 rows of 4. Pour the remaining sauce over the top of the noodles and gently spread around with a spatula.
- Cover with foil and bake for 20 minutes.
- Remove the foil, sprinkle with some grated Parmesan and cook an additional 10-15 minutes until the edges start to brown.
- Remove from oven and garnish with more Parmesan cheese and extra chopped basil and parsley. Serve immediately!
Tomato and Basil Lasagna Roll Ups
EQUIPMENT (Amazon Associate Links)
- Ceramic 9x13 Pan
Ingredients
- 15 oz ricotta cheese
- 4 cups shredded Italian cheese blend
- 1 cup fresh basil, finely chopped
- 1 cup fresh parsley, finely chopped
- 1 tsp red pepper flakes
- 2 large eggs, whisked
- Zest and juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 24 lasagna noodles
- 32 oz jar tomato and basil pasta sauce
- Grated Parm
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, mix together the ricotta cheese, shredded Italian cheese blend, basil, parsley, red pepper flakes, eggs, lemon zest& juice, salt and pepper. Set aside.
- In a large pot, cook the lasagna noodles according to the directions on the box. Drain off all the water and lay them on a lightly greased sheet pan.
- Spread 1/3 of the tomato and basil pasta sauce in the bottom of a 9x13 pan.
- To assemble, take a lasagna noodle and lay it flat. Add a scoop of filling down the middle and gently spread it over the noodle. (I usually do about 2/3 of the way down.) Roll up the noodle and place it on it's end in the dish. Repeat with all 24 noodles, putting them in 6 rows of 4. Pour the remaining sauce over the top of the noodles and gently spread around with a spatula.
- Cover with foil and bake for 20 minutes.
- Remove the foil, sprinkle with some grated Parmesan and cook an additional 10-15 minutes until the edges start to brown.
- Remove from oven and garnish with more Parmesan cheese and extra chopped basil and parsley. Serve immediately!
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