Lasagna Rolls

It's a new year again!  2012 promises to bring some of the biggest and most exciting changes for me and I can't wait to share them with you! 

You may have noticed that I haven't posted a new recipe on here in quite some time.  I apologize.  There is a big reason and it is mainly that I haven't been cooking very many new things to share with you.  A lot of the things I am making are old stand bys that I quickly whip together because (a) I have no energy to stand by a stove for more than 5 minutes (b) the things I am eating are probably of no particular interest to you, unless eating an entire jar of banana peppers chased with a tall glass of Fresca interests you or (c) because the thought of a certain food sends me running for the nearest toilet.  Sorry to mention toilet in a food blog. 

Yes, I do have a mild case of morning sickness.  For the most part though, I am still cooking, but what I'm cooking happens to be a very specific something that sounds good at that very moment and if I wait a second too long, it won't sound good any longer.  We've had a lot of loaded baked potatoes, tacos and pizzas in this house lately.  Other than those few things, there hasn't been much variety. 

On a particularly perky day however, I did manage to store up enough energy to make something I had been craving.  Lasagna rolls.  You may be wondering what the difference is between lasagna rolls and regular lasagna.  Taste and ingredient wise, there is really no difference.  The only difference is the preparation.  Instead of laying the noodles flat and layering the ingredients, with lasagna rolls, you take one noodle, spread a layer of filling and roll the noodle up, placing it seam side down in the dish and then pouring the sauce and cheese on top.  It tastes exactly the same, but its kind of nice for each person to get their own little "packages" of lasagna instead of a big sloppy piece that falls apart before it reaches the plate.  Lasagna rolls are a fun way to switch up an old stand by. 

Lasagna Rolls (based on recipe by Giada DeLaurentiis)

1 lb lasagna noodles

1 lb ground beef or sausage

1 15 oz. container ricotta cheese

1 egg, lightly beaten

1 cup Parmesan, plus 2 tablespoons

pinch of nutmeg

1 jar tomato sauce

1 cup shredded mozzarella

salt and pepper to taste

Preheat oven to 450.  Cook pasta in salted, boiling water with a little olive oil, just under the recommended cooking time (noodles should be just under done).  Drain and set aside in a little bit of olive oil to prevent sticking. 

Meanwhile, saute beef or sausage in a little olive oil until browned.  (If using beef, saute with salt, pepper and a little dried oregano.)  Drain fat.  Set aside. 

In a large bowl, combine ricotta, egg, Parmesan, nutmeg and cooled beef or sausage.  Mix to combine. 

In a lightly greased 9 x 13 glass baking dish, pour enough tomato sauce to coat bottom of dish.  Take one lasagna noodle and spread a layer of the ricotta mixture down the noodle, leaving about a half an inch space at the end of the noodle.  Roll the noodle up and place the noodle roll seam side down in the dish.  Continue with the rest of the noodles and filling.  Pour more tomato sauce over the top of the rolls (about 2 cups), top each roll with mozzarella and the remaining 2 tablespoons of Parmesan.  Cover tightly with foil.  Bake 20 minutes, or until bubbly.  Remove foil and cook another 10 to 15 minutes, until cheese is browned.  Let stand 5 minutes.