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Dairy
Easy
1 Hour, 20 Minutes
Diets 
A new twist on a classic pasta dish makes this party-worthy!
mandoline
1 pound Haddar Lasagne Noodles, cooked according to directions on the box and rinsed well
1 pound farmer cheese
8 ounces cream cheese
8 ounces shredded mozzarella
3 cubes Gefen Frozen Basil
1 egg yolk
1 tablespoon kosher salt
freshly ground pepper, to taste
2 medium zucchinis
2 yellow squash – the widest you can find
2 (24.3-ounce) jars Tuscanini Marinara Sauce
Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine the farmer cheese, cream cheese, mozzarella, basil, and egg yolk. Add salt and pepper and stir to combine.
Using a mandoline slicer, slice the squashes in circles on the thinnest setting.
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.
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.
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.
Bake, covered, for 30 minutes. Uncover and bake for an additional 10 minutes. Serve hot.
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