Ricotta Lasagna Rolls

Creamy ricotta and cream cheese filling, rolled up in lasagna noodles and baked under homemade meat sauce and lots of cheese!! YUM!

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• Lasagna

• 0.5 (16 ounce) package  lasagna noodles, cooked and drained
• 8  ounces cream cheese, softened
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  egg, slightly beaten
• 1  lb ricotta cheese (we use cottage for price reasons)
• 1⁄4 cup  chopped parsley
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 lb mozzarella cheese, sliced into thin strips
• 1⁄4 cup  grated parmesan cheese

• Sauce

• 1  lb ground beef
• 2 (6 ounce) cans tomato paste
• 3  cups water
• 2  tablespoons  chopped parsley
• 1 1⁄2 teaspoons salt
• 1  teaspoon sugar
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon sweet basil (I use the regular basil)
• 1⁄8 teaspoon pepper

Directions

1. Brown ground beef. Drain and rinse.
2. In saucepan, combine sauce ingredients and ground beef, stirring to blend well. Simmer for 20 minutes, stirring occasionally.
3. While sauce is cooking, prepare lasagna rolls.
4. Cream together cream cheese and butter or margarine.
5. Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly.
6. Spread 2 to 3 tablespoons of filling on each piece of lasagna.
7. Starting at narrow end, lightly roll up each piece.
8. Place rolls, seam side down, in greased shallow baking pan.
9. Pour sauce over rolls; top with Mozzarella and Parmesan cheeses.
10. Bake, uncovered, at 350 degrees F for 50 to 60 minutes.
11. Refrigerate any leftovers.