Ingredients
- 12 lasagna noodles
- 1 container (15oz) ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese, divided
- ⅓ cup grated Romano cheese
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp garlic salt
- 3 T chopped parsley, divided
- 2½ cups shredded mozerella cheese, divided
- 1 jar Ragú Homestyle Meat Sauce
Instructions
background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border: 0px; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px;">Preheat oven to 350.
Spread enough pasta sauce in the bottom of a 9x13 pan to lightly coat. Set aside.
Cook lasagna noodles in a large pot of water until al dente, according to package directions.
Meanwhile, in a medium bowl, add egg and lightly beat.
Add ricotta cheese, pepper, salt, and garlic salt and mix well.
Stir in ⅔ cup grated Parmesan, ⅓ cup grated Romano, 2 cups of shredded mozzarella, and 2 tablespoons of chopped parsley.
Lay out cooked lasagna noodles on 2 baking sheets.
Evenly spread a thin layer of cheese mixture down the center of each noodle.
Spread a spoonful of the meat sauce down each noodle, on top of the sauce.
Roll each noodle up, jelly roll-style, and place seam side down in prepared baking dish.
Top the roll ups with remaining sauce.
Sprinkle with remaining cup of mozzarella cheese, ⅓ cup grated Parmesan, and 1 tablespoon chopped parsley.
Loosely tent with aluminum foil and bake for 35 minutes.
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