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RECIPE TYPE
Vegetarian, Pasta
SERVES
4 to 6
Prep time: 10 min
Total time: 50 min
1 tub (475g) ricotta cheese |
1 cup grated Longo’s Curato Parmigiano Reggiano Cheese, divided |
3 large Longo’s Enriched Coop Eggs |
1 jar (1L) Longo’s Tomato Basil Pasta Sauce, divided |
1 pkg (350g) Longo’s Fresh Lasagna Sheets |
Stir together ricotta, 3/4 cup of the parmesan, eggs and 1/2 tsp each salt and pepper in bowl until well combined.
Spread half the pasta sauce into 13 x 9 inch baking dish.
Spoon 1/8 of the cheese mixture onto short edge of a pasta sheet and gently roll up. Nestle into sauce in baking dish. Repeat with remaining mixture and pasta sheets. Pour remaining sauce overtop to cover. Sprinkle with remaining parmesan and cover with foil.
Bake in preheated 400°F oven for about 40 minutes or until pasta is tender and sauce is bubbly.
Protein 27g | Fibre 3g |
Fat 20g | Sugar 2g |
Carbs 45g | Sodium 780mg |
