Spin on Lasagna Recipe

I. Cook

1 package of lasagna noodles

according to directions.












Then lay flat to dry on cooling racks

II. Mix

2 eggs
3 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 Tablespoons parsley flakes
1 teaspoon salt
1/2 teaspoon pepper








Beating eggs first, then add other ingredients














III. Cut cooked noodles in half












spread with a decent amount of the ricotta mixture












then sprinkle shredded mozzarella













roll up to be secure, not too tight, you wouldn't want all the cheese to come out, but tight enough that it holds it shape fairly well.

***If you would like to prepare for storage, stop here and refer
to the end of this recipe***

place in your baking dish, 9 x 13 or 8 x 8
(you can also use a smaller dish, depends on how much you are making)

seam side down











assemble in baking dish tightly





























Cover with your favorite marinara sauce

(I like to make my own, but anything will work!)

Bake in a preheated oven at 375 degrees
for approximately 30 minutes.









If you have any leftovers of your shredded mozzarella or Parmesan you can throw that on top for the last few minutes and let it get melty and yummy.











Take out of the oven after it is bubbly and cheeses are melted.

And now you have your lasagna! No cutting required-just scoop out 2 - 3 rollups per adult sized portion.

ENJOY!

***Or, store for your freezer***

place on a cookie sheet, evenly spaced, and place in your freezer.


























Once frozen you can toss them into a freezer bag and store them in your freezer until you are ready to eat.












The great thing about this is, you can pull out the perfect portion sizes for how many you are feeding.

Great for a quick dinner for one or two!

Just add sauce, and back a little longer, keep an eye on it after 30 minutes, and bake until bubbling and inside cheese is melty (you may have to check).


I hope you like this meal, we made it for our Youth Valentine's Dinner.

**Thanks to Lisa of Barchester for the actual recipe. And the rollup "design" was a cooking show idea my dad saw that was tweaked by my parents and myself. props.