Makes 12 Rolls

12 ruffled lasagna noodles (recommend making extra, just in case a few tear or stick together)

1 container (16 ounces) whole milk ricotta cheese, excess liquid discarded

1 package (8 ounces) low-moisture, whole milk mozzarella shredded, divided

½ cup gently packed basil leaves, julienned

1 large clove garlic, peeled and chopped

2 large organic lemons, zested

1 teaspoon kosher salt

½ teaspoon black pepper

2 cups The Original Jersey Italian Gravy


Lemon-Basil Lasagna Rolls

Heat oven to 375°F.

In large saucepot salted boiling water, cook lasagna noodles according to package directions, until just al dente. Drain noodles. As soon as they are cool enough to handle, transfer to a sheet of parchment paper, laying noodles flat.

Meanwhile, in bowl, stir together ricotta cheese, 3 ounces shredded mozzarella cheese, basil, garlic, lemon zest, salt and pepper.

Divide ricotta mixture evenly among noodles (about 3 tablespoons per noodle), spreading to cover the entire length and leaving the ruffles on the sides, empty. Starting with the short end, roll noodles, jelly roll style.

Spread 1 cup gravy to cover the bottom of a 3 quart baking dish. Place rolls, seam side-down, in baking dish. Top with remaining gravy. Sprinkle with remaining cheese.

Cover lasagna rolls with a piece of aluminum foil coated with cooking spray. Bake 25 minutes. Uncover and cook 10-15 minutes more, or until the cheese is bubbly and the rolls are cooked through. For a browner top, run under the broiler for 1-2 minutes, watching closely. Let sit 10 minutes before serving.Type your paragraph here.Type your paragraph here.