Ingredients

The following ingredients have 6 Servings
  • 1 Tbs. olive oil
  • 1 tsp. garlic powder (, divided)
  • 1 tsp. dried basil (, divided)
  • 1 tsp. dried oregano (, divided)
  • 1 tsp. kosher salt (, divided)
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup water
  • 1 tsp. sugar
  • 12 lasagna noodles
  • 2 cups (15 ounces) ricotta cheese
  • 2 cups shredded mozzarella (, divided)
  • ½ cup grated Parmesan

Instruction

  • Preheat oven to 375F. Coat a 2-quart baking dish with non-stick cooking spray.
  • Heat oil, ½ tsp. garlic powder, ½ tsp. basil. ½ tsp. oregano and ½ tsp. kosher salt in medium saucepot over medium-high heat.
  • Add crushed tomatoes, water and sugar and bring to a boil. Reduce heat and simmer 15 minutes.
  • Meanwhile, cook lasagna noodles according to package directions and drain.
  • Combine ricotta, 1 cup mozzarella, Parmesan and remaining ½ tsp. garlic powder, ½ tsp. basil. ½ tsp. oregano and ½ tsp. kosher salt. Spread cheese mixture over noodles and roll up beginning at short ends.
  • Spread 1 cup sauce over bottom of prepared baking dish. Arrange rollups in single layer over sauce.
  • Top with remaining sauce and bake, covered, 45 minutes.
  • Uncover, top with remaining 1 cup mozzarella. Bake, uncovered, additional 10 minutes or until hot and bubbly and cheese is melted.