Mini “Meat-Sagna” Rolls
Mini “Meat-Sagna” Rolls
Directions
- Pre-heat oven to 350°F.
- To make filling; in a medium bowl combine 1/2 cup mozzarella, parsley, and ricotta cheese and mix thoroughly. Set aside.
- Lay par-boiled lasagna and on a clean surface. Spread 3 Tbsp. of the ricotta cheese mixture on each lasagna sheet, stopping just before the end of one side. Place a Buona Vita Meatball on the close end and tightly roll each sheet.
- In a baking dish, spread a thin layer of sauce on the bottom. Place each lasagna roll in the dish, and top with remaining pasta sauce. Sprinkle with remaining mozzarella, cover with tinfoil, and bake 15 minutes. Remove tin foil and bake an additional 5-7 minutes until cheese is slightly golden.
- Secure each lasagna roll with a tooth pick and serve.
Ingredients
- 20 Buona Vita Meatballs
- 20 pasta, lasagna sheets, raw, par-boiled until flexible
- 1 1/2 cups cheese, mozzarella, shredded
- 1/4 cup parsley, finely chopped
- 3 1/2 cups cheese, ricotta, drained
- 16 oz. marinara sauce, with Italian seasoning
- 20 toothpick(s)