This is very similar to a dish I made a while back. I changed up some of the ingredients based on what I had on hand. Measurements are estimated, I rarely measure shredded cheeses or sauce. I used about 1/2 of a 26 oz jar. Italian Herb Mix from Penzey's is my go to for this type of dish, you can certainly sub Italian seasoning or your favorite blend. This also would be great with some browned ground beef or Italian sausage!
A lot of the pictures I see out there show the majority of the roll uncovered by sauce. I am always afraid of winding up with crunchy pasta that way.
I ended up making sure that all of the edges were going to be covered by the sauce, and the result was perfectly cooked lasagna rolls, but not as pretty to look at lasagna rolls :)
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
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9 lasagna noodles -- cooked and drained
16 ounces ricotta cheese, part skim milk
1 large egg
8 ounces mozzarella cheese -- divided
1/4 cup shredded parmesan cheese
1 tablespoon Italian Herb Mix -- divided
2 cups Ragú Old World Style Spaghetti Sauce -- traditional
1 tablespoon brown sugar
Boil noodles according to package directions, drain and let cool slightly. Heat oven to 375.
Combine sauce, brown sugar and 1 1/2t Italian Herb Mix. Add a layer of sauce to the bottom of your baking dish.
Combine ricotta, egg, 6oz mozzarella, parmesan, 1 1/2t Italian Herb mix in a bowl. Lay out noodles, blot dry if necessary and spread a layer of cheese mixture on each. Roll up and place into the baking dish.
Pour the remaining sauce over the top of the rolls. Top with remaining mozzarella cheese. Bake for 30 mins covered, then uncover and bake 15 mins more. Sprinkle with parsley and allow to sit for about 5 mins before serving.