Thursday, January 16, 2014

Lasagna Roll-Ups


Looking for a more portion controlled serving of a classic favorite and often over indulgence causing lasagna, then look no further.  These roll-ups are pretty easy to assemble and can fit within a reasonable cooking time for a week nite meal sure to please, just throw in a green salad and garlic toast.  I used 2 cups of the Rustic Turkey Bolognese  featured  on this blog to smother the Ricotta, Parmesan and Mozzarella stuffed noodles and baked the whole shebang topped with cheese, baked to golden goodness.  I served these magnificent gems to my nephew Damon, during his visit from New York over the holidays.  He enjoyed them immensely, as did my niece Laura, my mom, and the two 'test subject' sisters, Hollie and Gayle.
 The roll-ups be prepped ahead of time and baked when needed for easy entertaining or for a stellar meal on the fly.
Recipe:
12 lasagna noodles, par-cooked in boiling salted water, just until pliant, about 6 minutes
Filling:
15 oz. container part skim Ricotta cheese
2  eggs, slightly beaten
1/4 c. freshly grated Parmesan cheese
2 tbsp. shredded Mozzarella cheese
2 cloves garlic, pressed or finely minced
1 tsp. onion powder
2 c. Rustic Turkey Bolognese, meat sauce or non-meat sauce
1 1/2 c. shredded Mozzarella cheese, more if desired.
Preheat oven to 350*F.
Prepare filling by mixing ingredients together and blended well.  SPST
Place lasagna on flat surface, 3 at a time.
Place about 1 1/2 tbsp. on each noodle and spread evenly from end to end.
Start rolling  from one side to the next and place in olive oil drizzled  baking dish, seam side facing down.
                                                         
   
Continue until all noodles and filling have been utilized.
Spread meat sauce over roll-ups, then shredded cheese and cover tightly with foil.
Bake until noodle can be pierced easily with a fork,  filling is set and cheese is melted, about 25 minutes.
Remove foil and bake for additional 5 minutes until slightly golden.
Garnish with fresh chopped parsley and a drizzle of olive oil.
Let stand for a few minutes before serving.  Serves 6.
This recipe may easily be doubled.








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Smokinhotchef
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