Lasagna Roll-Ups

• Kosher salt
• 8 lasagna noodles
• Olive oil, for tossing noodles
• 1 1/2 cups part-skim ricotta
• 3 tablespoons grated Parmesan
• 5 sun-dried tomatoes packed in oil, finely chopped
• 1 cup loosely packed fresh basil leaves, torn
• 24 pepperoni slices, optional
• 1 cup marinara sauce, for serving

1. Bring a large pot of salted water to a boil.
2. Cook the lasagna noodles according to package directions.
3. You may want to cook an extra noodle or 2 in case they rip.
4. Drain and toss with some oil.
5. Drape the noodles over the edge of the pot, without overlapping, to cool.
6. Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.
7. Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle.
8. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using.
9. Roll up and cut each roll in half to make 16 cylinders.
10. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate.
11. Pack 1/4 cup of marinara sauce in a separate container with each serving.

kosher salt, noodles, olive oil, ricotta, parmesan, tomatoes, basil, pepperoni, marinara sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lasagna-roll-ups.html (may not work)