8 no-boil flat lasagna noodles (I use Barilla.)
1 (15-ounce) container ricotta cheese
2 cups mozzarella cheese, shredded
1 1/2 cups Parmesan cheese, grated
1 large egg, lightly beaten
1/2 cup fresh basil, chopped
1/2 teaspoon salt
1 (28-ounce) can crushed tomatoes
3 tablespoons olive oil
4 cloves garlic, minced
1. Adjust oven rack to upper-middle position and heat oven to 475*F. Place noodles and hot tap water to cover in 2-quart microwave-safe casserole dish. Microwave until noodles are softened, 3 to 6 minutes. Discard water and dry dish. Dry noodles on clean kitchen towel. (My microwave is weak, so I used the longest times for everything.)
2. Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup Parmesan, egg, 1/4 cup basil, and salt in bowl. Combine tomatoes, oil, garlic, and remaining basil in medium bowl. Spread half of tomato mixture in casserole. With short side facing you, dollop 1/4 cup cheese mixture on each noodle, roll, and arrange seam-side down in casserole. Pour remaining tomato mixture over roll-ups.
3. Wrap dish tightly with plastic wrap, poke holes in plastic, and microwave on high until roll-ups are tender and heated through, 6 to 10 minutes. Remove plastic and sprinkle remaining mozzarella and Parmesan over roll-ups. Bake until cheese is melted and lightly browned, about 5-10 minutes. Let stand 5 minutes. Serve.
I’ll admit, I picked this recipe out of the 2007 Cook's Country Annual based solely on the picture. Then I read the recipe, saw the microwave stuff, and almost unpicked it. But I decided to have faith in the ATK folks and give it a go anyway, knowing that there were lots of leftovers in the fridge in case the dish should fail.
I dished up our plates when the roll-ups were finished cooking and passed them out to the guys. It looked pretty soupy and I wasn’t at all sure that it would taste good. I warned them that dinner probably wouldn’t be very good.
And, much to my surprise, we all enjoyed it! The pasta was al dente! The sauce was flavorful, the filling was great, it all came together nicely. I was shocked! The only complaint was Lance’s and that was due to the meat content which was severely lacking. And which would be easy to rectify by adding meat to the sauce.
So thanks, ATK, for proving my fears unfounded! Even if it does look like a soupy mess.