2 eggs
4 cups ricotta cheese
2 cup Mozzarella cheese, grated
1 cup parmesan cheese
1/2 cup parsley, chopped finely
2 tsp basil (dried)
pepper
Cook lasagna noodles and let cool. Cut each noodle into half. Place 1 tbsp cheese filling on lasagna noodle and roll.
2 cans Italian tomatoes (796ml)
2 onions
2 cloves garlic
2 tsp basil
2 tsp oregano
1 tbsp cider vinegar
salt pepper
1 tbsp tomato paste
Sauté onions in 1tbsp olive oil until soft. Add remaining ingredients and let simmer 30-35 mins. In a 9×13” baking dish place ladle full of sauce. Layer the rolled noodles on top of sauce and put more sauce over the noodles. Sprinkle with additional parmesan and bake at 350° for about 30-35 mins or until heated through.