Sunny Anderson's Easy Tomato and Basil Lasagna Roll-Ups

By Food Network · 60 min

Ingredients

Instructions

1. Steam the noodles: spread them in a metal baking pan with sides, pour steaming-hot salted water over them, stirring so the water reaches between them. Cover tightly with foil and rest 20 to 25 minutes. When ready, remove them one at a time and pat dry.
2. Make the filling: in a large bowl, combine the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few generous grinds of black pepper. Stir to combine.
3. Preheat the oven to 375°F.
4. Spread half the tomato sauce in a 9x13-inch baking dish, tilting to even it out. Lay a noodle flat, spread a scoop of filling along its length, and roll it up. Stand each roll on end in the dish, snug together. Repeat until the dish is full. Pour over the remaining sauce, spread evenly and cover with foil.
5. Bake for about 20 minutes, until the sides are bubbling and a few edges are golden. Uncover and bake another 5 to 10 minutes, until the edges start to brown.
6. Garnish with Parmesan and extra herbs.

Summarized from Food Network's video. Watch it for the details.

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