Lasagne Rolls

Bring a pot of water to a boil, put the noodles in and cook the noodles according to package instructions for al dente (still a bit of a “bite” to them). Drain off the water and let noodles cool down. Then lay them out on your work surface. Cut them in half so that you have 18 “mini” noodles. Set aside while you prepare the filling.

Preheat the oven to 350 F.

In a medium bowl, combine the ricotta cheese, egg, basil, rosemary, and parsley. Add 1 cup of freshly grated Parmesan cheese (or Romano, or Asiago), and mix well. Add salt and pepper to taste.

Spread 1/2 cup of sauce into an 8 by 13 inch baking dish, and then assemble the rolls.

To assemble the rolls, lay down one (half) noodle, and add about 2-3 tablespoons of the cheese mixture down the length of the noodle. Roll it up, and lay it seam-side-down in the baking dish. Continue until you’ve used up all of the noodles and cheese.

Top with the remaining sauce and sprinkle with the remaining 1/4 cup Parmesan.

Bake at 350 F for 35 to 40 minutes.