Free-Form Basil Lasagna

By june

Ingredients

• 10 dried lasagna noodles
• 8 oz fresh mozzarella cheese, cubed
• 6 oz fontina cheese, shredded
• 1/2 cup ricotta cheese
• 1/2 cup finely shredded Parmesan cheese
• 1/2 cup snipped fresh basil or 1/4 cup snipped fresh oregano or sage
• 1/8 tsp freshly ground black pepper
• 2 1/4 cups purchased meatless spaghetti sauce
• Fresh sage sprigs (optional)

Details

Servings 5

Preparation

Step 1

Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and rinse with cold water. Drain well; set aside. For cheese filling, stir together mozzarella, fontina, ricotta, Parmesan, the desired herb and black pepper.
Spread about 1/3 cup of the cheese filling over each noodle; roll up from short side. Place 2 rolls, seam sides down, in each individual au gratin dish or shallow casserole. Top each with about 1/2 cup spaghetti sauce, covering noodles (be careful to cover edges so noodles won't dry out). Bake, uncovered, about 30 minutes or until sauce is bubbly. Garnish with fresh sage sprigs, if desired.