Sunny Anderson's Easy Tomato and Basil Lasagna Roll-Ups | The Kitchen

Sunny shows off an easy dinner with lasagna noodles filled with ricotta cheese, basil and parsley, then baked to perfection with tomato sauce! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3wYQfb1 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny’s Easy Tomato and Basil Lasagna Roll-Ups RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 30 min Active: 35 min Yield: 8 to 10 servings Ingredients 24 lasagna noodles (from about two 1-pound packages) Kosher salt and black pepper One 15-ounce container ricotta 4 cups shredded 2- to 6-cheese blend that contains mozzarella (along with provolone, Parmesan, Asiago, pecorino or jack cheese) 1 cup chopped fresh basil, plus more for garnish 1 cup chopped fresh Italian parsley, plus more for garnish 1 teaspoon red chile flakes 2 large eggs, whisked Zest of 1 lemon One 24-ounce jar tomato and basil pasta sauce Grated Parmesan, for garnish Directions Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry. 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. Assemble: Preheat the oven to 375 degrees F. Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil. Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 5 to 10 minutes. Garnish with Parmesan and more herbs. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #LasagnaRollUps Sunny Anderson's Easy Tomato and Basil Lasagna Roll-Ups | The Kitchen | Food Network https://www.youtube.com/watch?v=JtZG8vWFUx8