Lasagna Rolls - 6, 12 or 18Qt. Roaster

8 oz lasagna noodles (10 noodles)
1 lb ground beef
1/2 cup onion, chopped
1 clove garlic, minced
1/4 tsp basil
2 jars (15½ oz) spaghetti sauce
1½ cups Ricotta Cheese
2 eggs
6 Tbsp Parmesan Cheese, grated & divided
2 Tbsp dry parsley flakes
1½ cups (6 oz) Mozzarella Cheese, shredded

Cook lasagna according to package directions, just until tender. Drain.
Separate noodles and place on waxed paper to avoid sticking.

Brown ground beef in skillet Drain excess fat. Add onion and garlic to

Lasagna Rolls - 6, 12 or 18Qt. Roaster

beef and cook until onion is transparent. Add basil and spaghetti sauce. Roll
each noodle, jellyroll-style, starting from narrow end.

Place each roll, seam-side down, in lightly greased Nesco® Roaster
Sprinkle with mozzarella cheese. Pour meat sauce over all. Sprinkle
with remaining Parmesan cheese.

Cover and cook at 275º F for 1 hour.

Serves 10