Lasagna Roll-ups

Weeknight Lasagna Roll-ups

Serves 4

3	tablespoons  extra-virgin olive oil
1	large egg , lightly beaten
1	(15-ounce) container ricotta cheese
1	(28-ounce) can  crushed tomatoes
2	cups  shredded mozzarella cheese
1/2	cup  chopped fresh basil
1/2	teaspoon  salt
1 1/2	cups  grated Parmesan cheese
4	cloves  garlic , minced
8	no-boil lasagna noodles

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Place noodles and hot tap water to cover 2-quart microwave-safe casserole dish. Microwave until noodles are softened, 3 to 6 minutes. Discard water and dry dish. Dry noodles on clean kitchen towel.
2. Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup Parmesan, egg, 1/4 cup basil, and salt in bowl. Combine tomatoes, oil, garlic, and remaining basil in medium bowl. Spread half of tomato mixture in casserole. With short side facing you, dollop 1/4 cup cheese mixture on each noodle, roll, and arrange seam-side down in casserole. Pour remaining tomato mixture over roll-ups.
3. Wrap dish tightly with plastic wrap, poke holes in plastic, and microwave on high until roll-ups are tender and heated through, 6 to 10 minutes. Remove plastic and sprinkle remaining mozzarella and Parmesan over roll-ups. Bake until cheese is melted and lightly browned, about 5 minutes. Let stand 5 minutes. Serve.