Sunny Anderson from Food Network's "The Kitchen," shows how to make

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Make ricotta mixture: In a medium bowl, stir together ricotta, spinach, cream, egg, Parmesan, and some mozzarella cheese. Make meat filling. Make ricotta filling. Cook lasagna: Cook lasagna noodles just until al dente. Assemble roll-ups: Lay out the lasagna noodles on a cutting board and spread each with ricotta filling.

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Preheat the oven. Boil the noodles in a large pot, and cook until just al dente. Drain them, don't rinse, and place each noodle separately on parchment paper without overlapping. Add an even layer of the marinara sauce to a deep 9×13″ lasagna dish. Meanwhile, in a mixing bowl, make the cheese and spinach filling.

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While the lasagna noodles boil add the oil to a large skillet over medium heat, saute the onions and garlic for about 4 minutes. Add the sausage, ½ teaspoon dried basil, pinch of salt, black pepper and red pepper flakes. Cook, while crumbling until the sausage is cooked thru, about 8 minutes.

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STEP 5 - Add the red wine vinegar, oregano, 2 teaspoons salt & 1 teaspoon pepper and stir until combined. STEP 6 - Add the tomato sauce to the meat mixture and cook on a low simmer for 5 minutes. STEP 7 - Spread ¼ cup of the meat sauce on the bottom of the prepared casserole dish.

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Spray 1/9 of the cheese mixture on each noodles. Roll up the lasagna noodles the long way. Place the roll-ups seam side down in the pan. Repeat with all noodles. Spread remaining spaghetti sauce over the top then the remaining cheese. Baked at 350 degrees F for 30 minutes or until cheese is golden brown and bubbling.

Sunny Anderson from Food Network's "The Kitchen," shows how to make

Roll the noodles: Spread half the tomato sauce in the bottom of a 9 x 13-inch pan. On a baking sheet, place 4 noodles. Spread ¼ cup cheese mixture down each noodle, then top with a bit of tomato sauce (see the photos). Gently roll up each noodle, then place it into the pan. Repeat for each of the noodles.

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Instructions: Preheat the oven to 375 degrees. In a large bowl, mix together the ricotta cheese, shredded Italian cheese blend, basil, parsley, red pepper flakes, eggs, lemon zest& juice, salt and pepper. Set aside. In a large pot, cook the lasagna noodles according to the directions on the box.

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Sunny shows off an easy dinner with lasagna noodles filled with ricotta cheese, basil and parsley, then baked to perfection with tomato sauce!Watch #TheKitch.

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Combine the cheese filling mixture in a medium bowl and set aside. Take ½ cup of the marinara sauce and spread it on the bottom of a 9 x 13-inch baking dish. Preheat oven to 375° and bring a large pot of salted water to a boil. While the water is heating up, heat olive oil over medium heat and add the diced onions.

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Saucy, cheesy lasagna roll-ups are guaranteed to impress, but could not be easier to assemble! No boiling required 勞 Watch #TheKitchen, Saturdays at. | Sunny Anderson, basil, tomato, recipe

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Each lasagna bundle is placed upright in the baking dish and the rest of the pasta sauce is poured over the top of the roll-ups. Cover the dish and bake in a 375-degree F oven for 20 minutes.

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Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine.

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Preheat the oven to 375°F/190°C. In a dutch oven, heat the olive oil and cook the ground beef breaking it apart with a wooden spoon until it's no longer pink. Drain fat if needed. Season with salt and pepper. Add the onion, and cook for 2-3 minutes or until it's translucent, add the garlic and cook for 30 seconds.

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Instructions. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish and a rimmed baking sheet with cooking spray. Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, dice 1 medium yellow onion (about 1 1/2 cups) and mince 2 garlic cloves.

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In a deep pan or dutch oven, over medium-high heat, cook ground beef until no longer pink, breaking up with a spatula (2 min). Add onion and cook until softened (3 minutes). Add garlic, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp oregano and sautee another minute. Add marinara, bring to a simmer and turn off the heat.

Sunny’s Easy Tomato and Basil Lasagna RollUps Recipe Sunny Anderson

1 cup chopped fresh basil, plus more for garnish; 1 cup chopped fresh Italian parsley, plus more for garnish; 1 teaspoon red chile flakes; One 24-ounce jar tomato and basil pasta sauce; 24 lasagna noodles (from about two 1-pound packages); One 15-ounce container ricotta; 4 cups shredded 2- to 6-cheese blend that contains mozzarella (along with provolone,.; 2 large eggs, whisked