Lasagna Rolls

I found this recipe in a Good Housekeeping magazine several years ago and it is one of my most asked for dishes. It is a nice twist on the traditional lasagna recipe. Enjoy!

• Ready In: 1 hr 10 mins
• Yields: 18 rolls

Ingredients

• 9  count  lasagna noodles
• 2 (14 1/2ounce) cans stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) container part-skim ricotta cheese
• 8  ounces  shredded mozzarella cheese
• 3  tablespoons parmesan cheese
• 1⁄2 teaspoon black pepper
• 3  tablespoons basil

Directions

1. Prepare lasagna noodles as package directs.
2. Drain and rinse with cold water then return to saucepot with cold water to cover.
3. Meanwhile in 3 quart dish, combine stewed tomatoes and tomato sauce; break up tomatoes with the back of spoon.
4. Prepare fillng-mix all cheeses, pepper and spice.
5. Preheat oven to 375°F.
6. Drain lasagna noodles on clean kitchen towels.
7. Spread filling on each noodle and roll up jelly-roll fashion.
8. Slice each noodle crosswise in half.
9. Arrange the noodles cut side down in the sauce.
10. Cover loosely with foil and bake approximately 35-40 minutes until hot.