Lassagna Rolls

Over Thanksgiving week, Moe and I went home to spend time with friends and family.  On Tuesday night, we decided to cook dinner for everyone on my side of the family since they would all be rushing home from a long day of work.  I thought for days about the menu and finally decided to keep it very simple.... lasagna, garlic bread, and salad.  My sister-in-law had introduced me to the idea of lasagna rolls last year; however, I was yet to take on the task of preparing them for myself.  After experiencing the benefit, I have to share it with you all!  I never liked cooking lasagna because it was so messy and hard to serve.  However, rolling the noodles with filling instead of layering them makes a world of difference.  With a simple scoop, you can serve everyone hassle free!  Plus it helps control portions so your guests generally don't overeat and are left with the terrible "full" feeling which runs a perfect meal!  If you haven't tried these, I STRONGLY recommend giving it a try!

Lasagna Rolls
Source:  Adapted from my sister-in-law, Lisa
Serves:  12 rolls

1 box of uncooked lasagna noodles
1 lb of sausage (sage flavored)
4 cups of spinach
15 oz of ricotta cheese
1 cup of parmesean cheese, plus extra for topping (1/4 cup)
3 cups of sliced button mushrooms (approximately 10 large mushrooms sliced thinly)
1 small zuchinni
1 small squash
1/2 tsp oregano
1/2 tsp parsley
1 egg
1/2 cup of shredded mozerella cheese
3 garlic cloves, diced finely
1 container of Classico Marinara Sauce
olive oil

Preheat oven to 400 degrees.  Slice squash and zuchinni long ways into slices.  Line a baking sheet with foil and spray with cooking spray.  Arrange squash and zuchinni slices on the sheet. Bake for approximately 15 minutes until vegetables are tender and slightly browned.  Set aside and allow to cool. 

Change oven temperature to 375 degrees. Heat a skillet, and add two tablespoons of water to the hot skillet.  Add the spinach and heat until wilted. Set aside.

In the same skillet, add sliced mushrooms and cook until tender.  Set aside.  

In a skillet, saute pork until cooked. Set aside in a dish.


Cook lassagna according to packaged directions (al dente).  Remove each lassagna noodle and lay flat on a plate lined with foil.  This will prevent them from sticking together until you are ready to roll them. 

Chop garlic finely.  In a bowl mix together parmesean, ricotta, parlsey, oregano, and garlic.  In the bottom of a 9 x 13 baking dish, add 1/4th a jar of Cassico sauce to the bottom of the pan.  On a flat surface, begin assembling of the lassagna rolls. For the vegetable rolls, spread ricotta mixture and layer spinach, mushrooms, and zuchinni / squash on the lassagna noodle. Top with a small dap of marinara sauce.  Roll and place in the bottom of the lassagna pan with the seam facing the bottom of the pan. 

Follow the same method for the sausage rolls except only layer ricotta mixture, spinach, and sausage. Once the pan is filled with rolls top with remaining marinara sauce and parmesean cheese.

Top the veggie lasagna rolls with the extra mushrooms and the meat ones with the remaining sausage.  Bake uncovered at 375 degrees for 45 minutes or until hot and bubbly.  Serve immediately. 

Ratings:

Miss J, 10 out of 10

Moe, 10 out of 10