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Weeknight Lasagna Roll-Ups

Source of Recipe


America's Test Kitchen: "Fast and Fresh"



List of Ingredients



• 8 no-boil lasagna noodles
  
• 1 (15-ounce) container ricotta cheese
  
• 2 cups shredded mozzarella cheese
  
• 1½ cups grated Parmesan cheese
  
• 1 large egg, lightly beaten
  
• ½ cup chopped fresh basil
  
• ½ tsp salt
  
• 1 (28-ounce) can crushed tomatoes
  
• 3 Tbsp extra-virgin olive oil
  
• 4 cloves garlic, minced
  






Instructions



1. Adjust oven rack to upper-middle position, and heat oven to 475° F.
   Place noodles and hot tap water to cover in a 2-quart microwave-safe casserole dish. Microwave on High until noodles are softened, 3 to 6 minutes. Discard water and dry dish. Dry noodles on clean kitchen towel.
   
   
2. Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup Parmesan, egg, ¼ cup basil, and salt in bowl. Combine tomatoes, oil, garlic, and remaining basil in medium bowl. Spread half of tomato mixture in casserole. With short side facing you, dollop ¼ cup cheese mixture on each noodle, roll, and arrange seam side down in casserole. Pour remaining tomato mixture over roll-ups.
   
   
3. Wrap dish tightly with microwave-safe plastic wrap, poke holes in plastic, and microwave on High until roll-ups are tender and heated through, 6 to 10 minutes. Remove plastic and sprinkle remaining mozzarella and Parmesan over roll-ups. Bake until cheese is melted and lightly browned, about 5 minutes. Let stand 5 minutes. Serve.
   
   Serves 4
   
   






Final Comments


A 13- x 9-inch Pyrex baking dish can be used in place of the casserole.