Lasagna Rolls

8 lasagna noodles

1/2 pound lean ground turkey/ beef

1 T olive oil

1 clove garlic

1/2 onion

1 can crushed tomatoes

1 egg- I always forget

1/2 cup ricotta cheese- Optional (Jakob didn't like it)

1/4 cup grated Parmesan cheese

1 1/2 T fresh basil, chopped

1 1/2 T fresh oregano, chopped

1/4 cup shredded mozzarella cheese

1/2 tsp crushed red pepper flakes

Preheat oven to 350 degrees.  Heat a large pot of water to boiling over high heat.  When it reaches a boil, salt liberally and drop noodles.  Stir occasionally and cook to just al dente.  You want to leave them slightly more firm since you'll be baking the pasta.  Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat.  Add garlic and onion and saute for 2-3 minutes.  Add turkey and brown.

In a separate pan add tomatoes and reduce heat to medium low.  Simmer for about 15 minutes.  Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg.  Add ricotta, Parmesan and remaining basil and oregano and stir together.  Spray pan lightly with cooking spray.  Add enough sauce to lightly cover the bottom of the pan.  To assemble, on a drained noodle, add a spoonful of ricotta mixture.  Top with a spoonful of meat sauce and roll up.  Place seam side down in pan.  Continue until you've used all the noodles.  Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes.  Bake approximately 20 minutes until cheese is melted and bubbly.

Notes:
- I season my meat more with Italian seasoning & seasoning salt
- I also season my crushed tomatoes before I add them. Or I simply used "Italian Style" Tomatoes
- I keep my meat and tomatoes separate so I can add the left over tomatoes and pour them over the top.
-Assembly. Take one noodle and sprinkle with Mozzarella and Grated Parm. Add meat and tomato. Roll up. Add more meat. Roll up.