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Dinner

Three Cheese Lasagna Rolls

This easy to make recipe gives you pre-cut individual servings.

by Sharon Matten

Food 4 Thought

In classical Jewish thinking, there is a series of prohibitions against cooking, eating and even benefiting from the mixture of milk and meat. Why? There is a mystical understanding that the energy of milk is life-giving. Meat represents a kind of death energy.They are two separate domains and it would be inappropriate, as well as metaphysically unhealthy, to mix the force of life with the force of death. Learn more here.

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You can substitute gluten-free lasagna noodles for the standard ones without any change in texture or flavor!

IngredientsInstructions

Ingredients

Servings rolls

2 tablespoons olive oil
1 teaspoon salt or sea salt
1 pound lasagna noodles
2 pounds ricotta Cheese lowfat
8 ounces part skim mozzarella or pizza cheese
¼ cup grated parmesan cheese
2 large eggs
26 ounces pasta sauce
non-stick vegetable spray
additional mozzarella or pizza cheese optional

Instructions

Nutritional Facts

Nutrition Facts

Three Cheese Lasagna Rolls

Amount per Serving

Calories

250

% Daily Value*

Fat

11

g

17

%

Saturated Fat

6

g

38

%

Trans Fat

0.002

g

Polyunsaturated Fat

1

g

Monounsaturated Fat

4

g

Cholesterol

53

mg

18

%

Sodium

476

mg

21

%

Potassium

251

mg

7

%

Carbohydrates

23

g

8

%

Fiber

1

g

4

%

Sugar

2

g

2

%

Protein

14

g

28

%

Vitamin A

501

IU

10

%

Vitamin C

3

mg

4

%

Calcium

229

mg

23

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

In a large stock pot, add olive oil and salt to 5 quarts of water. Cover and bring to a boil over high heat.
Add lasagna noodles, do not press into the water. Let cook for a minute until the bottoms of the noodles are soft, then press into the water.
Return water to a boil, reduce heat to medium, and cook noodles until just tender – 7 minutes.
Remove from heat. Do not drain.
Place pot in the sink and add cold water to the hot water until water in the pot is cool.
Combine the ricotta cheese, mozzarella, parmesan, and eggs in a large bowl. Mix until thoroughly blended.
Preheat oven to 350° F.
Spray a large casserole dish with non-stick vegetable spray.
Layer three paper towels on a flat surface.
Remove one of the cooked lasagna noodles from the pot and place on the paper towels. Dry the noodle with another paper towel.
Place approximately 3 tablespoons of cheese mixture on the noodle. Spread with a spatula or knife until the cheese covers the entire noodle, leaving around 2 inches at the bottom.
Roll the noodle from the top, ending with the cheeseless portion of the noodle.
Place roll in pan, seam side down. Repeat with remaining noodles.
Pour sauce over lasagna rolls, making sure to cover all the rolls with sauce.
Bake covered for 45 minutes.
Remove from oven and top the rolls with additional cheese.
Return to oven and bake uncovered, for an additional 15 minutes.
Serve hot.