Cacio E Pepe Lasagna Roll-Ups

Instructions

• Preheat the oven to 350°F (180°C).
• Bring a large pot of salted water to a boil.
• Add the lasagna noodles to the boiling water and cook for 2 minutes less than the minimum cook time listed on the package. Drain the noodles and toss with the olive oil to prevent sticking.
• Make the filling: In a medium bowl, mix together the ricotta, mozzarella, Parmesan, egg yolk, McCormick® Pure Ground Black Pepper, McCormick® Garlic Powder, and salt until well-combined.
• Assemble the roll-ups: Lay a lasagna noodle on a flat surface. Spread some of the filling evenly over the noodle, then roll up, starting from a short end. Repeat with the remaining noodles and filling.
• Make the sauce: Melt the butter in a medium saucepan over medium heat. Add the McCormick® Pure Ground Black Pepper and McCormick® Garlic Powder and let the spices sizzle in the butter for 1 minute, until fragrant. Whisk in the heavy cream. When the mixture begins to bubble, whisk in the Parmesan cheese and salt. Simmer for 2–3 minutes, until slightly thickened.
• Spread a thin layer of sauce in the bottom of a 9-inch square baking dish. Arrange the roll-ups on top of the sauce, seam-side down. Pour the remaining sauce over the top.
• Bake for 10 minutes. Remove from the oven and sprinkle with the mozzarella cheese, then return to the oven and bake for 10 minutes more, until golden brown.
• Remove from the oven and let cool for 10 minutes.
• Garnish with McCormick® Parsley Flakes and serve.
• Enjoy!