Lasagna Roll-Ups

Name: Lasagna Roll-Ups
Ingredients: 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

9 ingredients

11 steps

Ingredients

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

Directions

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.