Lasagna Roll Ups & Garlic Bread/Pic

[Roxy15]

Lasagna Roll Ups & Garlic Bread:

 

8 Uncooked Lasagna Noodles

8-oz. Shredded Mozzarella Cheese, Divided

3/4 Cup Ricotta Cheese

1 Egg White

1/3 Shredded Parmesan Cheese

***In A Pinch, Grated Cheese Will Work Too

Ground Black Pepper

3-4 Plum Tomatoes, Thinly Sliced

1/4 Cup Freshly Chopped Basil, Extra Needed For Garnish

1 Cup Marinara Sauce

Preheat oven to 350 degrees.

Cook lasagna noodles to al dente-(do not rinse). Arrange noodles side by side on a piece of parchment paper.

In a mixing bowl, whisk the ricotta cheese and egg white together until well-blended.

Stir in the Parmesan Cheese as well as 6-oz. of the Mozzarella Cheese. Season with black pepper.

Spread 1/4 cup of the cheese mixture over each noodle. Place tomato slices over the cheese mixture in a single layer. Top each tomato with some fresh basil.

Spread a thin layer of Marinara Sauce on the bottom of a glass baking dish. Roll up each lasagna noodle and place next to each other, seam side down, in the dish.

Cover tops of roll ups with remaining Marinara Sauce and sprinkle remaining Mozzarella Cheese on top of sauce.

Bake for 30 minutes.

Garnish with freshly chopped basil and serve!

 

Garlic Bread:

 

***This Is Soft From Being Wrapped In Aluminum Foil & Heated In The Oven

 

1-(16-oz.)-Loaf Of Italian Bread Or French Bread-(Sourdough)

1/2 Cup-(1 Stick)-Unsalted Butter, Softened

2 Large Cloves Garlic, Smashed & Minced

1 Heaping Tablespoon Of Freshly Chopped Parsley

1/4 Cup Freshly Grated Parmesan Cheese-(Opt.)

Preheat oven to 350°F.

 

Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but, do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.