1 Egg, beaten
1 Container (15 oz.) Ricotta Cheese
2 c. Shredded Italian Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 Jar (26 oz.) spaghetti sauce, divided
16 Lasagna noodles, cooked
1/4 c. Grated Parmesan Cheese
1 Container (15 oz.) Ricotta Cheese
2 c. Shredded Italian Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 Jar (26 oz.) spaghetti sauce, divided
16 Lasagna noodles, cooked
1/4 c. Grated Parmesan Cheese
HEAT oven to 375ºF.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
I got this recipe out of the Kraft Food & Family magazine, and made it this week. It was delicious. And best of all...Super Easy!
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