12 lasagna noodles
Sauce:
1 tablespoon cooking oil
1 large onion, chopped
1 clove garlic, minced
2 16-ounce cans whole Italian-style (plum) tomatoes, cut up
1 6-ounce can tomato paste
2/3 cup water
3 tablespoons snipped parsley
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried oregano, crushed
1/4 teaspoon pepper
2 15-ounce containers ricotta cheese
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup grated Parmesan cheese
2 eggs, well beaten
Steps
1. In a large saucepan, cook the lasagna noodles in boiling, salted water for 10 to 12 minutes or until tender; drain. Rinse with cool water and drain again. Set aside.
2. To make the sauce: In a large skillet, heat the oil. Add the onion and garlic and cook until tender. Carefully add the undrained tomatoes, tomato paste, water, 2 tablespoons of the parsley, the sugar, salt, oregano and pepper. Simmer, uncovered, for 20 minutes.
3. Meanwhile, in a large mixing bowl, stir together the ricotta cheese, 1 cup of the mozzarella cheese, the Parmesan cheese, egg and the remaining parsley. Preheat the oven to 350°.
4. To assemble: Spread approximately 1/3 cup of the cheese mixture evenly over each of the lasagna noodles.
5. Starting from a short side, roll up each of the lasagna noodles.
6. Pour half of the sauce into a 3-quart rectangular baking dish. Place rolled-up noodles seam side down in the baking dish. Top with the remaining sauce.
7. Cover and bake in the 350° oven for 45 minutes. Uncover and sprinkle with the remaining mozzarella cheese. Bake for 5 minutes more. Let stand for 10 to 15 minutes before serving.
Tips:
Adding the cheese for the last 5 minutes only prevents it from sticking to the foil during baking.
This casserole adapts well to make ahead preparation. Refrigerate the covered dish of roll-ups overnight. To serve: Bake in a 350° oven for 1 hour. Uncover and sprinkle with the remaining mozzarella cheese. Bake for 5 minutes more. Let stand for 10 to 15 minutes before serving.
From : America's Best-Loved Community Recipes
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