Ingredients
- Sauce:
- 8 oz Lasagna Noodles, cooked, drained and rinsed.
- Lay Flat On Towel To Dry.
- 1 Large Jar Prego Spaghetti Sauce, any flavor
- 1 tsp Fresh Basil
- 1 tsp Oregano
- 1/8 cup Sugar
- 1/8 tsp Garlic Salt
- Cheese Mixture:
- 1 lb Ricotta
- 4 cups Shredded Mozzarella, reserve half for topping
- 3/4 cup Parmesan Cheese, grated, reserve 1/4 cup for topping
- 1 Egg Slightly Beaten With Fork
- 1/2 cup Italian Bread Crumbs
- 1/8 cup Fresh Chopped Parsley, or 1 tsp dried parsley
Preparation
Step 1
Stir together sauce ingredients and set aside. Spoon 1/4 sauce on bottom of 9x13 baking pan. Cut lasagna noodles in half to make 2 four inch pieces of each. Combine cheese mixture in medium size bowl and mix together well. Spoon onto one end of noodle, 1 heaping tbsp of cheese mixture. Roll up, starting at cheese end, and place on sauce in pan, seam side down. Repeat until you are out of cheese. Pour remaining sauce evenly over the Manicotti. Top with remaining 1/4 cup Parmesan and the remaining mozzarella. Cover with foil. May store in refrigerator until baking time. Bake, with foil on for 20 minutes, at 375 degrees. Remove foil and bake for another 15 minutes. Bake an additional 5 minutes with foil on if it was made ahead and stored in refrigerator.