Cheesy Lasagna Rolls (Vegetarian)

• 14 lasagna noodles, cooked
• 4 cups pasta sauce (can use more sauce if desired) or 4 cups marinara sauce, divided (can use more sauce if desired)
• 1 12 cups shredded mozzarella cheese (can use more)
• 2 (8 ounce) packages cream cheese (very soft but not melted)
• 34-1 cup grated parmesan cheese, cheese
• 1 large egg yolk
• 34 teaspoon dried Italian seasoning (rubbed between fingers to release flavors)
• 1 12 teaspoons garlic powder
• 1 teaspoon fresh ground black pepper (or to taste)
• 12 teaspoon seasoning salt (or to taste)
• 2 12 cups grated mozzarella cheese

1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking pan.
3. Spread about 1 cup cup of pasta sauce over the bottom of the baking dish.
4. For the filling; in a medium bowl mix all filling ingredients until well combined (the filling will be very thick so I suggest to mix with clean hands).
5. Using oiled fingers spread about 1/3 cup of the filling mixture all the way down over the top of each cooked lasagna noodle.
6. Roll up then place seam-side down into the baking pan leaving a small amount of room between each noodle (14 rolls will fit in a 13 x 9-inch pan).
7. Sprinkle mozzarella cheese over the top and around the rolled noodles.
8. Drizzle the remaining 3 cups pasta sauce over top and around the noodles (does not have to cover completely).
9. At this point you may cover with plastic wrap and refrigerate for up to 24 hours.
10. Bake covered with foil for about 30 minutes or until completely heated through.
11. Remove foil and return to oven for about 5 minutes.

lasagna noodles, pasta sauce, mozzarella cheese, cream cheese, parmesan cheese, egg yolk, italian seasoning, garlic, fresh ground black pepper, salt, mozzarella cheese

Taken from www.food.com/recipe/cheesy-lasagna-rolls-vegetarian-290845 (may not work)