Such a fun twist on lasagna. This recipe can be made in many different ways, add ground beef, ground turkey, tofu, spinach, mushrooms, even chicken. You can't go wrong!
This is a perfect freeze and eat later recipe... you can freeze individual rolls on a cookie sheet and then place in a freezer bag.
Here are the ingredients. You can or cannot add the garlic powder, salt, and pepper. It tastes good without it. I just love garlic powder in everything.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 6 to 8 minutes, or until just slightly underdone; drain.
In a large mixing bowl, mix together grated cheese, ricotta cheese, and 1 cup Parmesan cheese. (if you use tofu or spinach, you would add that with the cheese mixture).
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan (spread a thin layer of sauce on the bottom of the pan). Repeat for the other noodles.
Top rolls with remaining sauce.
Cover with remaining Parmesan. (I saved a small amount of shredded Mozzarella cheese and used a shredded Parmesan, Asiago, Romano blend).
Bake in a preheated 350 degree F oven for 30 min, or until hot and bubbly.
Serve up with garlic bread and a salad!
So Good! :)