A new twist on a classic pasta dish makes this party-worthy!

Ratatouille Lasagna Rolls
- Cooking and Prep: 1 h 20 m
- Serves: 8
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Contains:
Ingredients (12)
Special Equipment
Ratatouille Lasagna Rolls
Start Cooking
Prepare the Ratatouille Lasagna Rolls
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Preheat oven to 350 degrees Fahrenheit.
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In a bowl, combine the farmer cheese, cream cheese, mozzarella, basil, and egg yolk. Add salt and pepper and stir to combine.
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Using a mandoline slicer, slice the squashes in circles on the thinnest setting.
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Pour one and a half jars of the marinara sauce into a 10- x 12-inch round baking dish. Spread two tablespoons of cheese mixture on a cooked noodle. Lay slices of green and yellow squash over the cheese, overlapping a little bit. Position them closer to one side near ruffled edge so they will be visible from the top.
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Starting at one end, roll up the noodle jelly-roll-style. Turn the roll and stand it in prepared baking dish so the ruffled edge with the squash is visible.
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Continue preparing more rolls with remaining ingredients. The baking dish should be full. Don’t leave space between rolls as they shrink a little when baked. Pour remaining sauce between rolls and drizzle some on top. Cover with aluminum foil.
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Bake, covered, for 30 minutes. Uncover and bake for an additional 10 minutes. Serve hot.