Simple cheese rolls in tomato sauce with basil

Ingredients:

• 24 lasagna sheets
• 1 container (425 g) ricotta
• 4 cups mixed grated Italian cheeses with mozzarella (including, for example, Parmesan, Asiago, and Pecorino)
• 1 cup chopped fresh basil + extra for serving
• 1 cup chopped fresh Italian parsley, plus extra for serving
• 1 teaspoon chili pepper flakes
• 2 large eggs, beaten
• Zest of 1 lemon
• 1 jar (700 g) tomato pasta sauce with basil
• Grated Parmesan, for serving

Preparation:

1. Steam the noodles:
   
   Place the lasagna noodles in a rimmed metal baking dish. Pour hot, salted water over the noodles, gently moving them to ensure the water gets between the noodles. Cover tightly with foil and let rest for 20-25 minutes. When ready to assemble, remove one sheet at a time and pat dry.
2. Filling:
   
   Place the ricotta, cheese mixture, basil, parsley, chili pepper, egg, lemon zest, a pinch of salt, and a few grinds of black pepper in a large bowl. Stir to combine.
3. Assembly:
   
   Preheat oven to 190°C. Spread half the tomato sauce into a 22x32 cm baking dish and spread it evenly over the bottom.
4. Place a lasagna noodle on the counter, then add a spoonful of filling to the center and spread it out along the entire length. Roll the noodle and place it vertically in the sauce in the pan, pressing the rolls together to prevent them from unrolling. Repeat with the remaining noodles until the pan is filled. Pour the remaining tomato sauce over the top and spread it out. Cover the pan with foil.
5. Bake until the sauce is bubbling on the sides and the edges are golden brown in places, about 20 minutes. Remove the foil and bake until the edges begin to brown, another 5-10 minutes. Sprinkle the rolls with Parmesan and herbs.