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Three Cheese Lasagna Rolls

½ package curly lasagna noodles (9 noodles)
2 (14.5 ounce) cans stewed tomatoes
1 (8 ounce) can tomato sauce
1 (15 ounce) container ricotta cheese
6 ounces mozzarella cheese, shredded
¼ cup fresh grated parmesan cheese
½ teaspoon ground black pepper
4 tablespoons chopped fresh basil
2 teaspoons olive oil
1 small onion, chopped
1 small zucchini, diced
1 red bell pepper, diced

Prepare lasagna noodles as label directs. Drain and rinse with cold running water. Return noodles to sauce pot with cold water to cover.

In a 3-quart ceramic or glass baking dish, combine stewed tomatoes and tomato sauce. Break up tomatoes with back of spoon.

Prepare filling; in a large bowl, mix all cheeses, pepper and 3 tablespoons basil.

Preheat oven to 375 degrees.

Drain lasagna noodles on clean kitchen towels. Spread rounded ¼ cup filling on each noodle and roll up jelly-roll fashion. Slice each rolled noodle crosswise in half. Arrange lasagna rolls, cutside down, in sauce in baking dish; cover loosely with foil.

Bake 35-40 minutes, until hot.

Meanwhile prepare topping. In medium skillet, heat oil over medium heat. Add onion and red bell pepper, cook until tender and browned. Stir in zucchini, cook until tender. Add remaining basil and heat through.

To serve, place sauce and lasagna rolls on plate; spoon topping over rolls.


Makes 6 servings