Weeknight Lasagna Roll-Ups
From Cook’s Country8 no-boil lasagna noodles
1 (15-oz) container ricotta cheese
2 c shredded mozzarella cheese
1.5 c grated Parmesan cheese
1 large egg, lightly beaten
1/2 c chopped fresh basil
1/2 tsp salt
1 (28-oz) can crushed tomatoes
3 tbsp EVOO
4 garlic cloves, minced
1. Adjust oven rack to upper-middle position and preheat to 475 degrees. Place noodles and hot tap water to cover in 2 quart microwave-safe casserole dish. Microwave until noodles are softened, 3 to 6 minutes. Discared water and dry dish. Dry noodles on clean kitchen towels.
2. Meanwhile, combine ricotta, 1 c mozzarella, 1 c Parmesan, egg, 1/4 c basil, andsalt 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 1/4 c 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 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 cheese over roll-ups. Bake until chese is melted and lightly browned, about 5 minutes. Let stand 5 minutes and serve.