Lasagna Roll-ups

This is a Pampered Chef recipe and are actually called Pasta Roll-ups. I can't begin to tell you how delicious these are!  My husband said I could make these any time, any day...he had never given me so many compliments!  I think what makes these so wonderful is the blend of cheese.  I found this in the "Stoneware Inspirations" cookbook.

I give links of the PC tools here so that you can see what they look like; if you don't have those things, use whatever you have that is comparable! 

9 uncooked lasagna noodles
5 cups prepared Heart Meat Sauce (I just used our favorite blend of Ragu, Mama's Special Garden)
1 can (8 oz) tomato sauce
1 tblspn Pantry Italian Seasoning Mix (I used good ol' italian seasoning, store brand)
1/3 cup grated fresh Parmesan cheese (I used from a can, store brand...see a pattern here?)
2 tblspn snipped fresh parsley (I used 1 tblspn dried parsley, you guessed it, store brand)
15 oz part-skim ricotta cheese (not sure I paid attention to the part-skim note but used organic brand since it was on sale)
1 egg yolk (feel the need to advertise the egg seperator here)
1/4 teaspoon salt (eyeballed this)
1/8 teaspoon black pepper (another eyeball measurement)
dash nutmeg
Additional parmesan cheese and parsley (optional) (opted out of this)

Preheat oven to 350

Cook noodles in 8-qt stockpot according to package directions; drain.  Notes: I accidently cooked 2 extra noodles and had enough cheese filling to use them!.  After draining, I laid them out on a pastry mat, which worked really well so that the noodles didn't become too dry while I was getting everything else together.

Meanwhile, combine meat sauce, tomato sauce and seasoning mix in saucepan.  Bring to a boil; reduce heat to medium-low and simmer 10-minutes. (Basically folks...heat up the sauce)

Combine Parmesan cheese, parsley, ricotta cheese, egg yolk, salt, pepper, and nutmeg in Classic Batter Bowl (this is 2 quarts or 8 cups); mix well until blended.

Using large scoop (this is a basically a cookie scoop holding about 3 tablespoons.  I used the medium scoop and overflowed scoop), place 1 scoop cheese mixture on one end of each lasagna noodle; gently roll up (roll them loosely). 

Spoon 3 cups of the sauce into square baker (I used the large bar pan here since I had extra noodles and just didn't take up the whole pan).  Place roll-ups on top of the sauce, seam side down.  Spoon remaining sauce over roll-ups. Note: I did not measure how much sauce, I just put down enough sauce to have enough left to cover it all.

Cover baker with alumuinum foil.  Bake about 40-45 minutes or until sauce is bubbly.  Remove baker from oven and carefully remove foil.  Sprinkle with additional Parmesan cheese and parsley if desired.  Let stand 10 minutes before serving.