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Ingredients
- 8 ounces lasagna noodles (12 noodles)
- 1 Tablespoon salad oil
- 10 ounces frozen chopped broccoli, thawed and squeezed dry
- 2 Tablespoons chopped onion
- 15 ounces ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1 egg
- 30 ounces spaghetti sauce
- 1/2 cup water
- 8 ounces mozzarella cheese shredded
Preparation
Step 1
Cook and drain lasagna noodles. In hot oil, cook broccoli and onion until tender, stirring frequently (about 5 minutes). Remove broccoli and onion from heat. Stir in ricotta and Parmesan cheeses, salt and egg. Set aside.
Place noodles in single layer on table. Evenly spread cheese mixture on each noodle Roll up jellyroll fashion. Set aside Mix spaghetti sauce with water. Into 11x7-inch baking dish, pour 3/4 of sauce. Arrange rolled noodles, seam side down, in sauce. Top with mozzarella cheese and remaining sauce. Cover dish loosely with foil. Bake 50 minutes at 375 degrees, or until hot and bubbly and cheese is melted.