The Lasagna Rollup

There are times when I am browsing Pinterest or the internet and I come across something (a photo, graphic design, headline, etc.) that grabs my attention. This recipe is one of those times. I was looking through Pinterest for ideas and I found this one. This recipe is by far not my own, though I made a few tweaks. It is a really great recipe. I’ll admit it’s a bit time consuming so make sure you have time to make it. It’s worth the trouble though. I promise.

Here’s What You Need:

  • 8-10 lasagna noodles, uncooked
  • 14 oz shredded, low-moisture part skim Mozzarella cheese
  • 3/4 cup Ricotta cheese
  • 1 large egg white
  • 1/3 cup finely shredded Parmesan cheese
  • freshly ground black pepper
  • 3 – 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
  • 1/4 cup chopped fresh basil, plus more for garnish (I didn’t use fresh. What’s in the spice cabinet will work too.)
  • 4 Tbsp extra virgin olive oil
  • 2 cloves garlic finely minced
  • salt and freshly ground black pepper to taste
  • 1 cup marinara sauce, recipe follows
  • Simple Marinara Sauce
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 cloves garlic finely minced
  • 1 (28 oz) can crushed tomatoes
  • salt and freshly ground black pepper to taste

Here’s What You Do:

  • Preheat oven to 350 degrees.
  • Cook pasta according to directions listed on package to al dente. Drain pasta (Don’t rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
  • For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste. (I went heavy on the pepper.)
  • Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle basil over top.
  • Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 tablespoons of pasta sauce. Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes.
  • (In place of the marinara sauce I used 4 tablespoons of olive oil and heated it with minced garlic. Once the rolls were in the baking dish, I generously covered everything with the oil and garlic and baked as directed.)
  • Simple Marinara Sauce
  • Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 – 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
  • Enjoy!


In celebration!

This is month Hannah and Harley will celebrate its one year anniversary as a blog! For those who are already following us, thank you! You are already entered into a drawing for a $25 gift card to Starbucks! (Make sure your email is up-to-date and accurate. That’s how I will notify the winner.) Actually, because you are a loyal reader you are already entered into the drawing twice!  From now through the end of the month those who start following this blog will receive one entry for the gift card. Good luck! :) To follow Hannah and Harley, enter your email in the space provided called “Follow Blog Via Email.” Yes, it’s that easy. If you already have a WordPress account, simply click the follow button.

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