Cheese-Lovers Lasagna Roll-Ups
From 77mini 15 years ago- 50 minutes to make
- Serves 8
This is a great make ahead dish that can be portioned easily from 1 to 8 servings. Freeze uncooked in 2 roll-ups per freezer bag. Originally published in the Kraft Foods magazine so I will leave the plugs for Polly-O and Kraft.
Ingredients
- 1 egg, beaten shopping list
- 1 container (15 oz.) POLLY-O Original ricotta cheese shopping list
- 2 cups KRAFT 2% milk Shredded Italian* Three cheese Blend shopping list
- 4 green onions, chopped shopping list
- 1 Tbsp. italian seasoning shopping list
- 1 jar (26 oz.) spaghetti sauce, divided shopping list
- 16 lasagna noodles, cooked shopping list
- 1/4 cup KRAFT Grated parmesan cheese shopping list
How to make it
- HEAT oven to 375ºF.
- MIX first 5 ingredients until well blended.
- SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish.
- Spread each noodle with 3 Tbsp. cheese mixture; roll up.
- Place, seam-sides down, in dish.
- Top with remaining sauce and Parmesan; cover.
- BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
- Make Ahead
- Assemble recipe as directed; cover with heavy-duty foil. Refrigerate up to 24 hours, then bake, covered, 1 hour 5 min. or until heated through, uncovering the last 10 min. Or, freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 min. or until heated through, uncovering the last 10 min.
- OR
- Assemble roll-ups as directed, cover and freeze. Once individual roll-ups frozen, transfer to zip-lock bags in whatever serving size you prefer. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 min. or until heated through, uncovering the last 10 min.
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