Three Cheese Lasagna Roll-Ups

Preheat over to 350 degrees F.

Cook lasagna noodles in boiling salted water until almost done. Rinse in cold water, then toss with olive oil to keep from sticking. Cut each noodle into three equal pieces.

In a bowl, combine ricotta, 1 C. mozzarella, 1/4 C. Parmesan, eggs and parsley. Spoon some of the ricotta mixture (roughly 2 Tbs.) on each piece of lasagna noodle and roll up.

In a 9- x 13-inch baking dish, place 1 C. of sauce on the bottom. If there are any leftover noodles, place them over the sauce. Place half of the roll-ups, seam side down, on the noodles.

Then sprinkle half of the mozzarella, then half of the sauce. Then the remaining roll-ups, sauce, mozzarella and the 1/4 C. Parmesan.

Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes longer.

Freezing Option: When lasagna is ready to bake, cover tightly with foil and freeze.

Do not defrost before baking. It must be baked from frozen state 2 1/2 hours at 350 degrees F.