(Makes 4 servings)
Be sure to try this new twist on traditional lasagna! This simple variation of another favorite dish served at Green Mountain is fun to make and tastes great, especially on a Fall night.
6 lasagna noodles
1 cup light ricotta cheese
1/2 cup shredded parmesan cheese
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 teaspoon salt
Pepper to taste
1 (25 ounce) jar pasta sauce (divided)
1/4 cup shredded mozzarella (or parmesan) cheese for topping
Prepare lasagna noodles according to package directions. Drain, separate cooked noodles and lay on wax paper to keep them from sticking.
[Note: if not preparing immediately, also cover them with wax paper or plastic wrap so they don't dry out.]
Preheat oven to 375ºF. Spray 8×8 baking dish with nonstick cooking spray. In small mixing bowl, combine ricotta, egg, parmesan cheese, herbs, salt and pepper. Spread one cup of the pasta sauce on bottom of baking dish. Cut the noodles in half lengthwise and spread cheese mixture evenly on the noodles. Roll each half into a spiral and arrange in baking dish on top of the sauce. When all of the rolls have been made, spread another cup of tomato sauce on top of the rolls, sprinkle with mozzarella cheese (and fresh basil if desired). Cover dish with aluminum foil.
Bake at 375ºF for 20 minutes; remove foil and bake uncovered for another 20 minutes or until the cheese is melted and bubbling. Let cool for 5 minutes. Meanwhile, in a small saucepan heat remaining pasta sauce and serve additional sauce as needed