entrée

Lasagna Rolls

Lasagna Rolls

As an entrée I love to have Lasagna Rolls on hand as they are simple enough for children and fancy enough for a dinner party.

Lasagna Rolls

20 lasagna noodles cooked according to package directions.

Cool the cooked pasta by running under cold water.

For Cheese Filling:

  • 2 eggs
  • 2 cups whole-milk ricotta cheese (or 1 15oz container)
  • 2 cups grated mozzarella
  • 2 cups grated cheddar (sharp cheddar adds a nice tang)
  • 2 cups grated Parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon onion powder

In a large bowl mix the eggs, ricotta, and all three cheeses together, season with salt, pepper and onion powder. Mix well to combine.

Lay out cooked lasagna noodles on a flat surface. Spread 1/4 cup cheese mixture over each noodle; leaving 1 inch at the end of the noodle free from cheese. Carefully roll up the noodle moving towards the open end to make a tight roll and place seam side down. Repeat with remaining noodles.

Pour a bottle full of sauce into an ungreased baking dish. Place roll-ups seam side down, cover top with remaining sauce.

Bake covered, at 375° for 20-25 minutes if thawed 45-60 minutes if frozen or until heated through. If desired, uncover and top with additional sprinkle of cheese, bake for 5-10 minutes until melted.

Freeze individually in plastic freezer bags without sauce.

Add optional flavorings:

  • ½ cup herbs (like basil, rosemary, thyme and oregano)
  • ½ cup spinach (1 10oz frozen package drained and squeezed dry)
  • 1lb Italian sausage (2 cups cooked and crumbled small)
  • 1 lb beef and ½ cup onion (2 cups cooked and crumbled small)
  • 16 oz mushrooms cooked with 2 cloves garlic and pressed dry
  • 1 cup cooked diced peppers
  • 1 cup firm tofu diced small