Lasagne Enchilada Roll Ups
|Curly lasagna noodles||8 Ounce (About 12 Noodles)|
|Ricotta cheese||15 Ounce (1 Container)|
|Grated monterey jack cheese||4 Ounce (1 Cup)|
|Grated sharp cheddar cheese||4 Ounce (1 Cup)|
|Finely chopped parsley||4 Tablespoon|
|Dried cilantro||1⁄2 Teaspoon|
|Bottled salsa||2 Cup (32 tbs) (Hot, Medium Or Mild)|
|Tomato sauce||16 Ounce (1 Can)|
Bring a large pot of water to the boil for the pasta.
Add salt and the lasagne noodles and boil for about 10 minutes or until al dente.
Meanwhile, in a mixing bowl, combine the ricotta with half the Monterey jack and half the cheddar cheese.
Stir in the parsley and cilantro and add salt and pepper to taste.
In another mixing bowl, stir together the salsa and tomato sauce.
Lay the noodles on a flat surface and spread each one with 2 to 3 tablespoons' of the cheese mixture.
Roll up the noodles.Spread a thin layer of the salsa mixture over the bottom of a buttered 9-by-13-inch baking dish.
Lay the lasagne roll-ups seam side down and close together in the dish.
Spoon the remaining salsa mixture over the roll-ups and sprinkle with the remaining Monterey jack and cheddar cheese.
Cover the baking dish with foil.
Heat the oven to 350 degrees.
Bake the covered casserole for 30 to 40 minutes until heated through.
Let stand for 5 minutes, then use a spatula to remove the roll-ups, serving two to a portion and spooning sauce from the baking dish over each serving.note: The casserole may be made ahead of time or frozen.
Heat the chilled or thawed casserole in a 350-degree oven for 45 to 50 minutes.