Wednesday, July 20, 2011

Lasagna Rolls

Lasagna is a pretty classic comfort dish that my family loves.  I don't make lasagna too often because it makes so much and we never eat all the leftovers.  These lasagna rolls are a perfect solution because you can make a much smaller amount and they taste just as great!

The Stars of the Show:  Lasagna noodles, an egg, basil, parmesan cheese, ricotta cheese, mozzarella cheese, a jar of pasta sauce, basil and salt (used only for salting the pasta water).   You could also add ground beef or sausage to these if you want.  Oh and for the record, I am totally anti- cottage cheese in lasagna.  I always use ricotta!

First, you need to cook your noodles and lay them out on a piece of waxed paper to cool.  You want to make sure you undercook them slightly because they will continue to cook in the sauce.

Mix up the egg, ricotta cheese, basil, parmesan cheese and a generous handful of mozzarella.  Pour some sauce into your baking pan to cover the bottom.

Once the noodles are cool enough to handle, evenly divide up the ricotta mixture and spread onto the noodles.  Spoon some of the sauce on top of the cheese, then roll them up and put them into a pan.  I used an 8 x 8 in. pan for 8 rolls. 

After all the rolls are in the pan, top with more mozzarella and put it into the oven to bake! 

Lasagna Rolls

8 lasagna noodles
1/2 pound lean ground beef or sausage (If desired)
1 egg
1 15 oz. container ricotta cheese
1/4 cup grated Parmesan cheese
1/2 tsp.  dried basil
1-2 cups shredded mozzarella cheese
1 jar pasta sauce

Preheat oven to 350 degrees.  Heat a large pot of water to boiling over high heat.  When it reaches a boil, salt liberally and add the noodles.  Stir occasionally and cook to just al dente.  You want to leave them slightly undercooked since you'll be baking the pasta.  Drain noodles and set aside.

Meanwhile in a large skillet brown meat.  Drain and return to the pan.  Add pasta sauce and simmer for 10 minutes.

In a small bowl, lightly beat egg.  Add ricotta, Parmesan, basil and a handful of mozzarella and stir together.    Add enough sauce to lightly cover the bottom of the pan.  To assemble, on a cooled noodle, add a spoonful of ricotta mixture.  Top with a spoonful of meat sauce and roll up.  Place seam side down in pan.  Continue until you've used all the noodles.  Top each with a little more meat sauce and sprinkle with mozzarella.  Bake uncovered for approximately 30 minutes until cheese is melted and bubbly.

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