A Pound Of Lasagna Noodles
1/4 Cup Shredded Part Skim Mozzarella Cheese
1/4 Cup Grated Romano Cheese
24 Ounces Part Skim Ricotta Cheese
1/4 Cup Chopped Fresh Italian Parsley
Two Teaspoons Of Garlic Powder
A Beaten Egg
6 Teaspoons Of Sea Salt, Divided
A Teaspoon Of Ground Black Pepper
48 Ounces Of Tomato Sauce
Cook the lasagna noodles in a pot of boiling water with 5 teaspoons of sea salt for 6 minutes. Drain the noodles and let them cool.
Into a mixing bowl, add the ricotta cheese, mozzarella cheese, Romano cheese, parsley, garlic powder, the beaten egg, a teaspoon of sea salt, and a teaspoon of ground black pepper. Mix with a spoon until well blended.
After the lasagna noodles have cooled, spread them out on a flat surface. Place approximately four tablespoons of the ricotta cheese mixture evenly in the center of a noodle and roll it up (going right to left). Continue this process with each noodle until all of the cheese mixture has been used up.
Preheat the oven to 350 degrees.
Place half of the tomato sauce evenly on the bottom of a casserole dish. Lay the lasagna rolls on top of the tomato sauce seam side down without touching. Cover the lasagna rolls evenly with the remaining tomato sauce. Sprinkle grated Romano cheese on top. Cover the top of the casserole dish with aluminum foil.
Bake in the preheated oven for 45 minutes.
