Lasagna Rolls

This recipe was inspired by my neighbors Alyssa and Shane

THE RECIPE
1 Shot of Rum (consume)
10 or so Whole Lasagna Noodles
1 Container Ricotta Cheese
Some Parmesan Cheese
A lot of Mozzarella Cheese
1 Can Tomato Sauce
1/2 lb Hamburger/ Italian Sausage

First things first, Rum. Drink it down. Good.

In a large Saucepan get some water boiling. When I make pasta I like to add a healthy dose of Salt, a splash of olive oil, and a couple of shakes of basil and oregano. This keeps the pasta from sticking together. Since I've started cooking pasta this way I often eat it plain without sauce... But I digress. Start your noodles cooking careful not to break them. If your pan is not large enough to submerge the entire straight noodle at once simply submerge the end and as it softens, gently ease the rest into the water. Cook for ten minutes.

In another sauce pan lets get the sauce going. Put in your can of tomato sauce and add Parmesan cheese, salt, pepper, garlic powder, minced onion, basil, oregano, and a little bit of sugar to cut the acidity of the tomato. Stir occasionally on medium heat.

In a small frying pan brown the hamburger or sausage, season however you want. Then add to sauce. Set aside.

Take the ricotta cheese and place it in a gallon sized zip-lock bag with garlic, onion, Parmesan, Mozzarella, and whatever else you want. Squish everything together. Don't be afraid to enjoy it. Then get the cheese filling mixture pressed into a corner and snip the corner of the bag with some kitchen scissors. Anyone who has decorated cookies or cupcakes immediately knows what I'm up to here.

After ten minutes remove your noodles from heat and take them out one by one, careful not to tear it, and lay it flat, i used a cutting board. Down the center of the noodle add a line of your cheese mixture by squeezing the bag. Then drizzle a light coating of sauce. Roll the noodle from one end and tack it in place with a toothpick. Place in a glass cook pan. Oh crap I forgot to mention, you need a glass baking-pan, and also should have pre-heated the oven to 350. Whoops. Repeat rolling until you are either out of noodles or out of space in the pan. Cover your rolls with the extra sauce an then smother in shredded mozzarella. Place in oven until cheese is good and melted.

If you're like me you had way to many noodles and ran out of space in the pan, This is good because you can roll up the extra noodles, dip them first in the ricotta cheese mixture, then in the left over sauce, and eat them while you wait for it to cook. If you're doing it right, by the time the cheese has melted you will be so full that these rolls will need to be put in the fridge for later.

If you do have room in your stomach, carefully remove one roll from the dish and serve (be sure to remove toothpick).