I don't know if I can take credit for this techinique, but one time after making lasagne, I had leftover ingredients. I decided to put the filling in some leftover noodles and rolled them up. This is what I came up with and I actually like it better because it is easier to serve and does not fall apart like traditional lasagne.
12 lasagne noodles
1 lb. ground beef or sweet Italian sausage, browned and drained
(the demonstration used 1 lb. beef and ½ lb. sausage)
24 oz. ricotta cheese2 eggs
1 t. dried basil or 2 T. fresh basil
1 t. dried oregano
1/8 t. nutmeg
½ c. parmesan cheese
2 c. mozzarella cheese
1 jar spaghetti sauce
Cook noodles until soft enough to roll (about 6 minutes from the time you place them into the boiling water); stir constantly so that they do not stick together. Drain and cool the noodles on cookie sheet.
Mix ricotta, eggs, and spices.
Brown meat; drain, and add sauce.
Spread ricotta mixture and mozzarella cheese over a noodle. Roll up and place seam side down into dish that is greased and has a layer of sauce.
Pour remaining sauce over rolls and top with parmesan and mozzarella. For more intense flavor, rinse out your spaghetti sauce jar with ¼ c. red wine, and add to sauce.
Mix ricotta, eggs, and spices.
Brown meat; drain, and add sauce.
Spread ricotta mixture and mozzarella cheese over a noodle. Roll up and place seam side down into dish that is greased and has a layer of sauce.
Pour remaining sauce over rolls and top with parmesan and mozzarella. For more intense flavor, rinse out your spaghetti sauce jar with ¼ c. red wine, and add to sauce.
Bake at 350º for 45-60 minutes or until cheese is melted.
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