Pinwheel Lasagna

Comment – I was inspired to make this recipe after stumbling across a restaurant photo of lasagna pinwheels online.

Ground beef or turkey – 1 package
2 packages of lasagna noodles
1 tub ricotta cheese
2 eggs
Mozzarella cheese (large block)
2 large can tomato sauce
6 large tomatoes
6 cloves garlic
1/4 cup fresh basil
3 Tbsp chopped onion
2 tsp salt

Directions
Noodles – boil according to package. Lay them out individually on wax paper, either greased or wet (so they don’t stick to the wax paper).
Spread tomato sauce, ricotta, cheese, and meat over half of the noodles. On the other half spread tomato sauce and sprinkle cheese. I rolled up the first noodle with the meat and then wrapped the noodle with sauce and cheese around it. Spread tomato sauce over the top of the lasagna rolls and back them for 40 min.

Tomato Sauce
Chop tomatoes into bigger pieces and roast them. Chop garlic and onion finely and when the oil is ready, sauté them for a few minutes. Blend roasted tomatoes, garlic, onion, and basil. Stir blended mixture into your can of tomato sauce over medium heat and stir in salt and sugar.
Mix ricotta separately with 2 eggs.

Cream sauce (to pour over after baking)
1-1/2 cup cream
3/4 cup Parmesan
1 egg, blended
Directions
Heat cream, add cheese, stir egg into sauce to thicken.