Weeknight Lasagna Roll Ups
8 no-boil lasagna noodles
1 (15 oz.) container ricotta cheese
2 c. shredded mozzarella cheese
1 1/2 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. extra virgin olive oil
4 garlic cloves, minced
Adjust oven rack to upper middle position and heat oven to 475. Place noodles in a microwave safe casserole dish or glass 9x13 inch baking dish. Cover noodles with hot tap water. Microwave until noodles are softened 3 to 6 minutes. Discard water and dry dish. Dry noodles on clean kitchen towel.
Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup Parmesan, egg, 1/4 cup basil and salt in bowl. Combine tomatoes, oil garlic and remaining basil in another medium bowl. Spread half of tomatoes mixture in casserole. With short side facing you, dollop 1/4 cup cheese mixture on each noodle, roll, and arrange seam-side down in casserole. Pour remaining tomato mixture over roll ups.
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 over roll ups. Bake until cheese is melted and lightly browned about 5 minutes. Let stand 5 minutes. Serve.
*If you have to use dried basil instead of fresh, make sure you use less than what the recipe calls for.
Recipe Source: Cook's Country Aug/Sept 2007