Sunny Anderson’s Easy Tomato and Basil Lasagna Roll-Ups | The Kitchen | Food Network

Sunny shows off an easy dinner with lasagna noodles filled with ricotta cheese, basil and parsley, then baked to perfection with tomato sauce!
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Sunny’s Easy Tomato and Basil Lasagna Roll-Ups
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 30 min
Active: 35 min
Yield: 8 to 10 servings

Ingredients

24 lasagna noodles (from about two 1-pound packages)
Kosher salt and black pepper
One 15-ounce container ricotta
4 cups shredded 2- to 6-cheese blend that contains mozzarella (along with provolone, Parmesan, Asiago, pecorino or jack cheese)
1 cup chopped fresh basil, plus more for garnish
1 cup chopped fresh Italian parsley, plus more for garnish
1 teaspoon red chile flakes
2 large eggs, whisked
Zest of 1 lemon
One 24-ounce jar tomato and basil pasta sauce
Grated Parmesan, for garnish

Directions

Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry.

Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine.

Assemble: Preheat the oven to 375 degrees F.

Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil.

Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 5 to 10 minutes. Garnish with Parmesan and more herbs.

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Sunny Anderson’s Easy Tomato and Basil Lasagna Roll-Ups | The Kitchen | Food Network

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