Saturday, October 8, 2011

Lasagna Rolls

 These are a nice variation to traditional lasagna because they're kind of pre-portioned out...however, I also think they're kind of a PIA because they take more delicacy cooking the noodles and making each roll than simply throwing some layers in a 9"x13" pan.

I've also made these different times with different types of meat, sometimes with ground turkey (okay) and sometimes with ground Italian sausage (much better!).  The recipe is inspired by Skinny Taste and also this recipe.

Lasagna Rolls

(Makes 8 rolls)
  • 8 lasagna noodles (NOT the precooked type!)
  • 1/2 pound meat (ground Italian sausage or ground turkey*)
  • Optional: 1 Tsbp garlic, minced
  • ~12 oz of marinara sauce
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella
  • Optional: 2 cups raw spinach
  • **If you use ground turkey, I recommend seasoning it while browning/cooking with some basil and oregano

  • Preheat oven to 325F
  • Boil large pot of water and cook lasagna noodles according to directions on box.  (Be sure to add noodles carefully, one by one, so that they don't break)
  • In a medium pan, brown meat (and garlic, optional)
  • If you're adding spinach: you also need to boil small pot of water and then steam/blanch spinach; lots of coordinating to do!
  • Mix egg and ricotta cheese in small bowl
  • Remove browned meat from heat and add 1 cup marinara sauce to meat pan.
  • Once noodles are cooked, remove heat and leave in water pot
  • Lay out noodles out flat (I used a cutting board from my spinach)
  • Place on noodle flat on plate
  • Place spoonful of meat sauce on noodle and spread
  • Place spoonful of ricotta mixture on meat/noodle and spread
  • (Optional: place spinach on top)
  • Carefully roll and place in glass dish (9"x13" or whatever size you have)
  • Repeat for all noodles (careful: the noodles are fragile and will tear/rip/break!)
  • Once all noodles are in dish, place spoonful of plain marinara sauce on each roll and sprinkle mozzarella on all rolls
  • Bake for approximately 15 minutes or until cheese melts

H's non-spinach two roll serving

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