Friday, October 9, 2009

Lasagna Rolls

Once again, I found this awesome recipe through Each roll serves one, it's super easy and very tasty! This is great for toddlers, and for guests as well. It serves up nicely.
Lasagna Rolls Adapted from
9 Lasagna Noodles (I cooked 1 extra in case they tear while boiling)
1 Egg
16 Oz. Ricotta Cheese
1/2 Cup Parmesan cheese, divided
1/4 cup soaked sun dried tomatoes, finely chopped (or 1/2 cup oil packed, drained and chopped)
1 tsp dried basil
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1 tsp Salt
1 Cup Spinach or Broccoli, cooked and finely chopped (I used frozen, thawed and drained well)
1 1/2 Cups Marinara Sauce
1 Cup Shredded Mozzarella Cheese, divided

1. Cook lasagna noodles in salted water 2 minutes less than package directions call for and rinse with cold water.
2. Preheat oven to 375 degrees.
3. In a bowl whisk the egg, ricotta, 1/4 cup Parmesan, 1/2 cup mozzarella, sun dried tomatoes and broccoli or spinach to combine.
4. Place 1/4 cup of the marinara sauce on the bottom of a 9×11 inch baking dish.
5. Spread 1/3 cup of the ricotta mixture on each lasagna noodle, covering the sheet and roll up jelly roll style.6. Place the lasagna rolls seam side down in the baking dish and top with remaining marinara sauce and 1/2 cup mozzarella cheese.
7. Cover the dish with foil and bake for 30 minutes.
8. Uncover and continue to cook an additional 15 minutes.
9. Serve.

* You can also prepare the dish through step 6, cover and freeze. When ready to eat, bake for 45 minutes covered and 15 minutes uncovered.

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