Mini Lasagna Rolls

Ingredients

Filling
2 cup whole milk ricotta
1 Egg
Zest of 1 lemon
2 tsp Lemon juice
1 Tbsp. fresh thyme leaves, minced
½ tsp. kosher salt

Lasagna Rolls
10 Lasagna Noodles, cooked
1 c Mozzarella cheese, shredded
Bertolli Sauce

Instructions

1. In a large bowl mix all of the filling ingredients together.
2. Lay the cooked noodles out and cut each one in half widthwise.
3. Spread the filling on each noodle half leaving about an inch at one end.
4. Beginning from the end with the filling roll the noodle up.
5. Cut the rolled noodle in half widthwise.
6. Place the noodles in a casserole dish with a small amount of sauce in the bottom.
7. Place a small scoop of sauce on top of each roll and top with a sprinkle of mozzarella cheese.
8. Bake at 350°F for 15-20 min or until cheese is melted.
9. Serve with a bowl of sauce for dipping.