Ricotta Lasagna Rolls

Ingredients

Lasagna

• 1/2 (16 ounce) package lasagna noodles, cooked and drained
• 8 ounces cream cheese, softened
• 1/4 cup butter or margarine
• 1 egg, slightly beaten
• 1 lb ricotta cheese (we use cottage for price reasons)
• 1/4 cup chopped parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 lb mozzarella cheese, sliced into thin strips
• 1/4 cup grated parmesan cheese

Sauce

• 1 lb ground beef
• 2 (6 ounce) cans tomato paste
• 3 cups water
• 2 tablespoons chopped parsley
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon oregano
• 1/2 teaspoon sweet basil (I use the regular basil)
• 1/8 teaspoon pepper

Directions

1. 1

   Brown ground beef. Drain and rinse.

2. 2

   In saucepan, combine sauce ingredients and ground beef, stirring to blend well. Simmer for 20 minutes, stirring occasionally.

3. 3

   While sauce is cooking, prepare lasagna rolls.

4. 4

   Cream together cream cheese and butter or margarine.

5. 5

   Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly.

6. 6

   Spread 2 to 3 tablespoons of filling on each piece of lasagna.

7. 7

   Starting at narrow end, lightly roll up each piece.

8. 8

   Place rolls, seam side down, in greased shallow baking pan.

9. 9

   Pour sauce over rolls; top with Mozzarella and Parmesan cheeses.

10. 10

    Bake, uncovered, at 350 degrees F for 50 to 60 minutes.

11. 11

    Refrigerate any leftovers.