I love to make a light homemade alfredo for this lasagna, but it tastes great with whatever sauce you choose to use.
It's fun for the kids to help assemble as well. No need to stress out if they don't get the rolls just perfect because in the end it's all about the taste and that they helped make dinner.
2 eggs lightly beaten
2 1/2 cups ricotta cheese
2 1/2 cups mozzarella
1/2 cup freshly grated parmesan cheese
15 fresh basil leaves
Sea salt and freshly ground pepper to taste
1/4 tsp ground nutmeg
1 teaspoon dried red pepper flakes
3 gloves minced garlic
1/2 medium diced onion
One jar ELKI Sundried tomato bruschetta
Homemade Alfredo sauce, meat sauce or favorite Marinara sauce
2-3 thinly sliced tomatoes that have been oven roasted for the garnish
Cook noodles according to package, drain and set aside tossing the cooked noodles with a little olive oil to prevent sticking.
In a separate pan, saute onion until soft and translucent, adding the garlic to release the fragrance. Chop basil and add to a large bowl, combined with the eggs, cheese, basil, salt, pepper, nutmeg.
Spay a 9x13 pan with nonstick spray, adding about 1 cup of sauce of choice on the bottom the pan.
To assemble the roll-ups, scoop heaping spoonful’s (about 1/4-1/3 cup) of cheese mixture onto lasagna noodles with a few table spoons of ELKI Bruschetta dotted along the cheese and roll. Place rolled up noodles seam side down on top of the sauce and repeat until all the cheese mixture is used up. Smother with sauce and more cheese.