Time: 45 minutes
Feeds: 4-6 people
Ingredients:
- 1 box lasagna noodles
- 1 jar Rao’s marinara
- 1 15 oz container whole milk ricotta
- 8 oz mozzarella cheese (some for filling and some for topping)
- 4 oz parmesan cheese (some for filling and some for topping)
- 2-3 tbsp pesto
- 1 egg
- Salt and pepper, to taste
- Garlic powder, to taste
- Chicken sausage, to have on the side, if desired
Directions: Put a pot of water on the stove to boil for the pasta. Preheat the oven on convection to 375 degrees. While waiting, mix up the filling for the lasagna rolls. Add the ricotta, 4 oz of the mozzarella cheese, and 3 oz of the parmesan cheese to a bowl. Next add the pesto, egg, salt, pepper, and garlic powder and mix everything together. Set aside until ready to assemble.
Cook the pasta according to box directions and drain when finished. Rinse with cold water so that they’re easier to handle and then you’ll be ready to assemble.
Add a shallow layer of the marinara to the bottom of a 9×13 baking dish. Use a plate or a cutting board to assemble the rolls. Place a cooked noodle on the surface, followed by some of the cheese mixture and about a tablespoon of the marinara. Roll the noodle up and place seam side down in the baking dish. Continue with the rest of the noodles or until the baking dish is full. I usually get about 12-15 rolls into a dish depending on how full they are. When the dish is full, top the rolls with the rest of the marinara sauce. Add the remaining mozzarella and parmesan cheese to the top and place in the oven. Bake for about 20 minutes or until the cheese is melted and browning on top and the sauce is bubbly.
If serving chicken sausage on the side with the lasagna rolls, slice into discs and add to a sauté pan to brown and heat through. You’re welcome to use a normal Italian sausage or even a piece of chicken if you don’t like chicken sausage.
Remove from the oven and let sit to cool slightly, about 3 or so minutes. Plate up with the sausages if you’re using them and enjoy!