Sun-dried Tomatoes Lasagna Rolls

• total time: 25 minutes

Ingredients

6 lasagna noodles

1¼ cups ricotta cheese

1/3 cup chopped @alessifoods sun dried tomatoes

3/4 cup fresh grated parmesan cheese

A few leaves of fresh basil, torn

Salt and pepper to taste

Crushed red pepper flakes, to taste

2 cups of marinara sauce

Directions

Preheat the oven to 400°F.

Cook the lasagna noodles according to the package directions until al dente. I recommend cooking a couple extra in case of breakage!Drain, then toss with a drizzle of olive oil to prevent sticking.

In a medium bowl, combine the ricotta, sun-dried tomatoes, Parmesan, salt, pepper, and red pepper flakes. Taste and adjust the seasoning as needed.

Time to roll! Working with one noodle at a time, place it on a cutting board and slice it in half lengthwise. Arrange the two halves end to end, overlapping slightly to form one long, skinny noodle with the frilly edges facing out.

Spread a couple of spoonfuls of the ricotta mixture evenly over the noodle, then top with a few pieces of torn basil. Roll it up into a spiral. Repeat with the remaining noodles and filling.

To bake, spread marinara sauce in the bottom of a small baking dish. Nestle the spirals into the sauce with the frilly edges facing up. Bake until the sauce is bubbling and the tops are just beginning to brown, about 20–30 minutes.

Let cool slightly, then serve and enjoy!