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Mini Lasagna Rolls

INGREDIENTS

FILLING

  • 2 cup Whole milk ricotta
  • 1 Egg
  • Zest of 1 lemon
  • 2 teaspoon Lemon juice
  • 1 tablespoon Fresh thyme leaves, minced
  • ½ teaspoon kosher salt

LASAGNA ROLLS

  • 10 Lasagna Noodles, cooked
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup Pasta Sauce

INSTRUCTIONS

    • In a large bowl mix all of the filling ingredients together.
    • Lay the cooked noodles out and cut each one in half widthwise.
    • Spread the filling on each noodle half leaving about an inch at one end.
  • Beginning from the end with the filling roll the noodle up.
  • Cut the rolled noodle in half widthwise.
  • Place the noodles in a casserole dish with a small amount of sauce in the bottom.
  • Place a small scoop of sauce on top of each roll and top with a sprinkle of mozzarella cheese.
  • Bake at 350&#176F for 15-20 min or until cheese is melted.
  • Serve with a bowl of sauce for dipping.