Weekday rush...

Mid-week means little or no time to prepare fancy meals. But the family still wants to eat - go figure! My go-to menu when I'm pressed for time is Lasagna rolls and caesar salad. If I really want to get fancy, I throw in a loaf of garlic bread. This is a never-fail, sure-fire kid pleaser.

Lasagna Rolls

14 Lasagna noodles, cooked al dente
1 egg, beaten
1/2 c grated parmesan
1 c. ricotta
1 1/2 c. shredded mozzarella or cheddar
1/2 tsp each oregano, basil, garlic powder
1/4 tsp salt
1 can Catelli tomato-basil blast sauce
3 tbs grated parmesan

Preheat oven to 375 F. Grease a 9" square pan. Lay damp dish towel on counter. Transfer noodles to towel. In medium bowl, combine egg, parmesan, ricotta, mozzarell, spices. Spoon equal amounts (about 1 1/2 tbs) onto one end of each noodle. Roll noodles up around filling. Place rolls, tightly packed, in dish. Pour tomato sauce over top. Sprinkle remaining parmesan on top. Bake for 35 minutes.

I like to use the "Et tu" caesar salad mix for a quick fix salad.