- 12 lasagna noodles
- 1 box (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
- Preheat oven to 350.
- Spread enough pasta sauce inside the backside of a 9x13 pan to lightly coat. Set aside.
- Cook lasagna noodles in a huge pot of water until al dente, in line with bundle instructions.
- Meanwhile, in a medium bowl, add egg and gently 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 a pair of tablespoons of chopped parsley.
- Lay out cooked lasagna noodles on 2 baking sheets.
- Evenly spread a thin layer of cheese combination down the middle of each noodle.
- Spread a spoonful of the meat sauce down every noodle, on top of the sauce.
- Roll each noodle up, jelly roll-fashion, and vicinity seam side down in prepared baking dish.
- Top the roll u.S.A.With last sauce.
- Sprinkle with last cup of mozzarella cheese, ⅓ cup grated Parmesan, and 1 tablespoon chopped parsley.
- Loosely tent with aluminum foil and bake for 35 mins.