Making your own spaghetti sauce for these Broccoli-Lasagna Rolls is easy and economical. Prepare several quarts and freeze the leftovers in 1- or 2-cup portions in resealable plastic bags, ready for the next Italian supper.
1 Tbsp vegetable oil
1 (10-ounce) package frozen chopped broccoli, thawed, drained
2 Tbsp minced onion
1 (15-ounce) container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 tsp salt
1 egg, beaten
8 lasagna noodles (about 1/3 of a 16-ounce package), cooked, drained
1 (14-ounce) jar prepared spaghetti sauce
1/4 cup water
1 cup shredded mozzarella cheese
Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add broccoli and onion. Cook until onion is tender, about 5 minutes. Remove from heat. Stir in ricotta, Parmesan, salt and egg.
Spread 2 tablespoons cheese mixture over each cooked lasagna noodle. Roll, jelly roll-style, from short end to completely enclose filling.
Mix spaghetti sauce and water in a medium bowl. Spread three-fourths of sauce mixture in the bottom of a medium baking dish. Arrange roll-ups seam sides down over sauce mixture.
Spoon remaining sauce mixture over roll-ups. Sprinkle with mozzarella. Cover loosely with foil. Bake until roll-ups are cooked through, about 30 minutes.
Broccoli-Lasagna Rolls tip: The lasagna noodles will be easier to roll if you use the straight- edged variety instead of the curly-edged variety.