Sunny's Easy Tomato and Basil Lasagna Roll-Ups
24 Lasagna noodles (from about two 1-pound packages)
Kosher salt and black pepper
15 oz Ricotta
4 c Shredded 2- to 6-cheese blend that contains mozzarella (along
- with provolone, Parmesan, Asiago, pecorino or jack cheese)
1 c Fresh basil, chopped, plus more for garnish
1 c Fresh Italian parsley, chopped, plus more for garnish
1 ts Red chile flakes
2 lg Eggs, whisked
Zest of 1 lemon
24 oz Tomato and basil pasta sauce
Parmesan, grated, for garnish
Steam your noodles:
Place noodles in a metal baking pan with sides, making sure to spread
out. Pour steaming-hot salted water over the top, moving noodles
around a bit to be sure the water gets between them. Cover tightly
with aluminum foil and let rest for 20 to 25 minutes. When ready to
assemble, remove one at a time as you go and pat dry.
Make the filling:
Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg,
lemon zest, a pinch of salt and a few hefty grinds of black pepper to
a large bowl. Stir to combine.
Assemble:
Preheat the oven to 375 degrees F. Add half the tomato sauce to a
9-by-13-inch baking dish and spread or tilt to even it out. Take one
lasagna noodle and lay flat on the counter, then add a scoop of
filling to the center and spread it along the length. Roll up the
noodle and place it standing on end in the dish, nestling the rolls
together as you go to hold the seams secure.
Repeat with the rest of the noodles until the dish is full. Pour over
remaining tomato sauce and spread to even out. Cover dish with
aluminum foil. Bake until sides are bubbly and a few edges are
golden, about 20 minutes. Uncover and cook until edges begin to
brown, another 10 minutes. Garnish with Parmesan and more herbs.
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tomato-and-basil-lasagna-roll-ups-7157044#launch-lead-video>
