Enjoy!
Stacy
from Olive Garden
Ingredients:
Cheese Sauce
2 cups marinara sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1 cup Italian blend cheese (I used the four cheese blend from Trader Joe's)
1/4 cup red wine
Filling
1 egg
15 ounces ricotta cheese
1 cup mozzarella cheese
1/2 cup asiago cheese
1/2 cup Parmesan cheese
1/2 Romano cheese
1 tablespoon Italian seasoning
salt and pepper
1 pound lasagna noodles (regular, NOT no boil)
1/2 cup Italian breadcrumbs
Directions:
1. Blend first two sauces together in a large saucepan. Add ricotta, Italian blend cheese and wine and slowly heat on medium heat, stirring frequently (cheese will begin to melt and sauce will become creamy. Keep warm.
2. Set aside 1/4 cup mozzarella cheese. Beat egg in a large bowl and add remaining ingredients, blending well. Keep refrigerated until you are ready to use.
3. Cook lasagna noodles according to package directions. Drain and rinse in cold water so they are cool enough to handle.
4. When you are ready to assemble; pour 1/4 cup of marinara mixture on bottom of a 9x13 baking dish. Divide filling amongst your pre-cooked noodles. Lay one noodle on a flat surface (I use a clean dish towel) and spread with filling. Slowly roll noodle up, jelly-roll style.
5. Continue to roll each noodle until filling is gone and arrange sideways (swirl facing up) in baking dish. Cover each roll with the remaining sauce, the remaining cheese and top with breadcrumbs.
6. Bake in a 350 for about 35-45 minutes (cheese will bubble up, but if it gets too brown, tent with tin-foil)
Picture courtesy of google images
Recipe courtesy of Celticevergreen on Food.com, but it's all over Pinterest and the Internet
Recipe courtesy of Celticevergreen on Food.com, but it's all over Pinterest and the Internet

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