Skip to main content

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. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Letters to Bunny

Wow.  I didn't think I would ever be writing these letters, but I am so happy I am!  When I was pregnant with your big brother, we called him Pumpkin when he was in my belly and now I have started calling you Bunny, so that is why I call these, Letters to Bunny.  I didn't think I'd be writing these letters because it took almost 5 very long years to have you!  Now that you are here, I'm still in disbelief, but so happy I get to be a mom all over again!  Thank God! Being a mom is something I wanted to be my whole life.  When we had your big brother, Nate, it was the happiest time!  I knew right away that I wanted to have another baby.  Unfortunately, it wasn't so easy for me to get pregnant.  I didn't understand why.  We did lots of things to try to have a baby.  I went to many doctors, took many tests and x-rays, and after awhile of doing all these things, I kind of lost hope that I would ever be able to have another baby...
Post a Comment
Read more

Citrus Cookies

In my promise to bake more to perfect my baking skills (or to hone the lack thereof), I have taken to baking citrus cookies.  The first recipe came in my January Everyday Food magazine for Lemon Icebox Cookies.  I made these probably a month ago, they lasted a couple of days and I have to admit, every night I go into the kitchen wanting something...and it's those cookies.  Tonight, Joe was gone which means I don't have to make dinner.  But I still wanted to do something in the kitchen, so I thought it would be a good opportunity to bake. Of course the first thing that came to mind was those lemon cookies.  Problem was, I had an overabundance of limes.  I considered using the same recipe and substituting lime for the lemon, but visions of powdered sugar lime meltaways danced in my head so I hopped on the trusty laptop and found a Martha Stewart recipe for Lime Meltaways.  My inadaptness at baking really shined through tonight.  I di...
Post a Comment
Read more

Salmon Cakes

Sometimes it is hard for me to like fish. I was never a fish fan growing up and there are still many fish that I just can’t make myself like. That fishy smell and taste, and that worry that a fish bone might end up in my throat just kind of makes me nervous. Ok, I realize I am probably not turning you non-fish lovers onto fish with this description. But let me give you a few reasons that might make you open your mind just slightly to giving fish a small place in your diet. The oils in fish, especially the ones in salmon, are terrific for your body. Not only are they heart healthy, but they help make your skin, nails and hair more radiant – couldn’t we all use a little more shine to our hair and nails? That benefit alone forces me to set aside my prejudice and find recipes that make eating fish a more tasty and appealing option. This recipe is a great example for anti-fish converts. Salmon cakes are a great dish for lunch or light dinner. The Dijon mustard and scallions add flavor th...
Post a Comment
Read more