Ricotta Lasagna Rolls - cooking recipe

Ingredients

Lasagna
0.5 (16 ounce) package lasagna noodles, cooked and drained
8 ounces cream cheese, softened
1/4 cup butter or 1/4 cup margarine
1 egg, slightly beaten
1 lb ricotta cheese (we use cottage for price reasons)
1/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 lb mozzarella cheese, sliced into thin strips
1/4 cup grated parmesan cheese
Sauce
1 lb ground beef
2 (6 ounce) cans tomato paste
3 cups water
2 tablespoons chopped parsley
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon sweet basil (I use the regular basil)
1/8 teaspoon pepper

Preparation

Brown ground beef. Drain and rinse.
In saucepan, combine sauce ingredients and ground beef, stirring to blend well. Simmer for 20 minutes, stirring occasionally.
While sauce is cooking, prepare lasagna rolls.
Cream together cream cheese and butter or margarine.
Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly.
Spread 2 to 3 tablespoons of filling on each piece of lasagna.
Starting at narrow end, lightly roll up each piece.
Place rolls, seam side down, in greased shallow baking pan.
Pour sauce over rolls; top with Mozzarella and Parmesan cheeses.
Bake, uncovered, at 350 degrees F for 50 to 60 minutes.
Refrigerate any leftovers.