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Lasagna Rolls

Lasagna Rolls

Rachel Sherwood

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
Saucing it Up

Homemade Sauce in 5 Steps

Rachel Sherwood

Pan Sauce

1. Sear your protein. Works well with any meat, chicken, pork, steak etc…

A pan sauce requires a “fond” which are the caramelized “bits” that are left in the bottom of the pan after cooking. Think of them as of residual flavor crystals. In order to sear the meat you must have medium to high heat, but not too high so that it will burn the fond. If you burn the fond do not make the sauce as it will be bitter and carry that flavor with it.

2. Sauté Aromatics. What do you think of when I say aromatics?.. Yes, garlic, onions, shallots are the most common, but also can include celery, carrots, even peppers. To sauté the aromatics lower the heat a little to medium, add fat to the pan. Your protein may release a little fat while you are cooking it and you can use this as part of your “fat”. So use your judgment and add 1-2 tablespoons of butter or oil to the pan so you can sauté the aromatics just until tender 1-3 minutes. You can pick one or combine a few if you would like.

*A note about fats: Watch your heat as butter has a lower “smoking point” and will burn faster; oil’s “smoking point” is higher. I tend to use light olive oil as I am Italian, but sometimes I use half-and-half as butter adds great flavor.

*A note about thickening: You can also add a bit of flour at this point. Cook it for a minute making a simple “roux”. Add equal parts flour to fat, it should not be dry but the fat should absorb the oil. You can also thicken at the end as well.

3. Deglaze. To deglaze the pan you are going to add a flavorful liquid that will release all the particles from the bottom of the pan, (also helping with the clean-up). Your choice of liquid could be wine, juice, broth/stock, or cream. When in doubt: chicken or vegetable broths are the most versatile.

4. Add Flavor. Let your choice of meat and liquid help guide what flavorings you want to add. Flavorings are the extra sublet touches that add uniqueness to each sauce such as capers, lemon, herbs, and mustard.

5. Finish: Thicken and Strain if desired. When you have achieved the flavor you like decide if you would like to thicken your sauce more. A good consistency of a sauce should coat the back of a spoon. To thicken your sauce at the end you have 3 easy options:

  1. Add a pre-made roux to the sauce.
  2. Add a slurry. 1 teaspoon of cornstarch or arrowroot mixed with 2 teaspoons of cold water. (Cornstarch will slightly cloud the sauce, arrowroot will be more clear).
  3. Add very cold butter. Remove the pan from the heat and whisk in very cold butter for a slight thicken and rich finish.

Lastly, you may like to strain your sauce to remove any particulates or added flavorings and serve.