These Lasagna Roll-Ups will disappear fast so be sure to make extra! For an extra veggie kick, you can also chop fresh spinach leaves into the cheese mixture and your kids will never suspect a thing. Sneaky.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- 1 Bag Mrs. Miller’s Extra Wide Egg Noodles
- 1/2 Jar Mrs. Miller’s Chunky Italian Sauce
- 1/2 Cup Fresh Basil, Parsley, & Oregano, minced
- 2 Cup Ricotta Cheese
- 1 Cup Mozzarella Cheese, fine shredded
- 1/2 Cup Parmesan Reggiano Cheese, grated
- 1 Large Egg
- 1 teaspoon Garlic, minced
- Olive Oil Cooking Spray
- Salt and Pepper to taste
Cook Mrs. Miller’s Wide Egg Noodles and Mrs. Miller’s Chunky Italian Sauce according to package instructions. Once Noodles are cooked, lay flat on a parchment paper lined baking pan or large cutting board.
Preheat oven to 350° and coat mini muffin pan generously with Olive Oil cooking spray – set aside.
Assemble Roll-Ups: Spread 1 to 2 tsp of Cheese mixture on each Noodle leaving 1″ dry. Roll noodles ending at the dry end and place in prepared mini muffin pan.
Top Roll-Ups with a TBS of Sauce and a TBS Mozarella Cheese.
Bake 18-20 minutes, covered loosely with foil until cheese is melted or uncovered for crispy edges.
Serve on a platter with extra sauce for dipping and enjoy!