Ricotta Roll-ups
Prep Time: 20 minutes

Ingredients

Filling
24 ounces�lasagna noodles
30 ounces�ricotta cheese
1 �medium onion, chopped
8 ounces�mushrooms, sliced
3 tablespoons�olive oil
24 �large black olives, sliced
4 �egg yolks, slightly beaten
1/2 cup�Parmesan cheese
1/8 teaspoon�black pepper, ground
1/4 teaspoon�nutmeg, ground
1/2 pound�mozzarella cheese, sliced in 1-inch strips
1 tablespoon�parsley flakes

Sauce
1 can�(32 ounces) whole tomatoes
12 ounces�tomato paste
1/2 teaspoon�garlic powder
2 tablespoons�Frontier Italian Seasoning

Directions
Preheat oven to 350 degrees.

Cook lasagna noodles according to package directions. Drain and rinse with cold water.

To prepare filling: Sauté onions and mushrooms in olive oil. Add to ricotta cheese along with olives, egg yolks, Parmesan cheese, black pepper, and nutmeg. Stir well and set aside.

To prepare sauce: Combine sauce ingredients in a blender until smooth. Pour sauce to cover bottom of a 9- x 9-inch baking dish.

Spread lasagna noodles on clean work surface. Spread evenly and thinly with filling. Lay strips of mozzarella cheese down the centers of noodles.

Roll up each lasagna noodle (as you would a jelly roll) and place, standing upright, in the pan of sauce. Pour half of remaining sauce into pan. Sprinkle with parsley.

Bake, covered, at 350 degrees for 20 minutes. Serve with remaining tomato sauce.

Ease of preparation: Moderate

Preparation time: 20 min

Cook time: 35 min

Servings: 6