I’m not a big fan of “making” lasagna… I just don’t make it enough to be consistent with it – it’s either too soupy or too dry. But, I DO like making stuffed shells – especially when we have fresh ricotta & mozzarella cheese made (or last year’s frozen cheese needing to be used up). 🙂

Why is it that each time we go to make big batches of stuffed shells to freeze, there are NONE to be found in our local grocery stores?? I know – it probably means we should just make homemade noodles, but I don’t have the time to tackle that today, sooooo – welcome, lasagna rolls! We made our regular filling for stuffed shells, spread it on the partially cooked lasagna noodles, & rolled ’em up! Fun & easy – tasted pretty good, too. 🙂

Side note: one lasagna roll uses lots more filling than we’d put in a shell. We have lots leftover that we freeze – perfect for 2 growing boys who are ALWAYS hungry, lol! 🙂

Here’s our recipe for the filling:
4 eggs, beaten
4 oz. romano or parmesan cheese
4T dried parsley
2t sea salt
1t pepper
2 lbs. shredded mozzarella cheese
2 lbs. ricotta cheese (or cottage cheese)

Perhaps a future post will have pics of when we make our homemade ricotta, mozzarella, & cottage cheeses this year… 🙂