Easy Lasagna Roll-Ups. Chilling Out To Some Flow Flux Clan.

Some Chill Out humor.

It’s tough getting into the swing of things after being on holiday for two weeks. Everything feels disordered, to-do lists are yelling taunts at me, and my Type A self is seriously in need of a Chill Pill.

To make it through crazy busy days, I keep a repertoire of super quick recipes on hand. As much as I love to be in the kitchen, sometimes you gotta be tackling tasks in far less interesting rooms.

That is where these Easy Lasagna Roll-Ups come in. Partially cooked in the microwave and finished up in the oven, they’re as cheesy as they are easy. The perfect dinner when you need to chill out.

Easy Lasagna Roll-Ups

Ingredients:

8 no-boil lasagna noodles
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1 egg, lightly beaten
1/2 cup chopped fresh basil
1/2 tsp salt
28 oz crushed tomatoes
3 Tbs extra-virgin olive oil
4 garlic cloves, minced

Directions:

1. Adjust oven rack to upper-middle position and preheat to 475℉.

2. Place noodles in 2 quart microwave-safe casserole dish and cover with hot tap water. Microwave until noodles are softened, 3 to 6 minutes. Discard water and dry dish. Dry noodles on kitchen towels.

3. Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup Parmesan, egg, 1/4 cup basil, and salt in bowl.

4. Combine tomatoes, oil, garlic, and remaining basil in medium bowl.

5. Spread half of tomato mixture in casserole dish. With short side facing you, spoon 1/4 cup cheese mixture on each noodle, roll, and arrange seam-side down in casserole. Pour remaining tomato mixture over roll-ups.

6. Wrap dish tightly with plastic wrap, poke holes in plastic, and microwave on high until roll-ups are tender and heated through, 6 to 10 minutes. Remove plastic and sprinkle with remaining mozzarella and Parmesan cheese. Bake in preheated oven until cheese is melted and lightly browned, about 5 minutes. Let stand 5 minutes and serve.

Note: I had quite a bit of ricotta filling left over, so I microwaved the rest of the box of noodles and used a 13 x 9 inch pan to proceed with step 5. I added a little jarred pasta sauce to the tomato-basil mixture to stretch that out and added some more mozzarella and Parmesan to sprinkle on top, too.

Serves 4 to 6

Recipe from Cook’s Country Magazine