Lasagne Rolls

• 9 Lasagne Noodles (not The No-cook Kind)
• 2 cups Ricotta Cheese
• 1 Egg
• 1/4 cups Basil, Freshly Chopped
• 1/4 cups Rosemary, Freshly Chopped
• 3 Tablespoons Parsley, Freshly Chopped
• 1- 1/4 cup Grated Parmesan Cheese, Divided
• Salt And Pepper, to taste
• 1- 1/2 cup Pasta Sauce

1. Bring a pot of water to a boil, put the noodles in and cook the noodles according to package instructions for al dente (still a bit of a bite to them).
2. Drain off the water and let noodles cool down.
3. Then lay them out on your work surface.
4. Cut them in half so that you have 18 mini noodles.
5. Set aside while you prepare the filling.
6. Preheat the oven to 350 F.
7. In a medium bowl, combine the ricotta cheese, egg, basil, rosemary, and parsley.
8. Add 1 cup of freshly grated Parmesan cheese (or Romano, or Asiago), and mix well.
9. Add salt and pepper to taste.
10. Spread 1/2 cup of sauce into an 8 by 13 inch baking dish, and then assemble the rolls.
11. To assemble the rolls, lay down one (half) noodle, and add about 2-3 tablespoons of the cheese mixture down the length of the noodle.
12. Roll it up, and lay it seam-side-down in the baking dish.
13. Continue until youve used up all of the noodles and cheese.
14. Top with the remaining sauce and sprinkle with the remaining 1/4 cup Parmesan.
15. Bake at 350 F for 35 to 40 minutes.

noodles, ricotta cheese, egg, basil, rosemary, parsley, parmesan cheese, salt, pasta sauce

Taken from tastykitchen.com/recipes/main-courses/lasagne-rolls/ (may not work)