Lasagna Roll Ups

I was going to make this recipe for cannelloni yesterday, but I tweaked it and made lasagna roll ups instead. I did use the sauce from it, posted below. A side note, has many wonderful vegetarian, heart healthy recipes. You can like their page on Facebook and you’ll have wonderful recipes on your news feed almost daily!

1 1/2 tsp EVOO

1/2 onion, diced

3 cloves minced garlic

1/2 tsp sage (I used 3 small, fresh leaves)

1/2 tsp oregano (I subbed a few sticks of fresh thyme)

1 tbsp balsamic vinegar (I subbed 2-ish tbsps merlot wine)

2 cans Muir Fire Roasted Diced Tomatoes, 14.5 oz size

Saute the onions and garlic till soft and translucent. Add the sage and oregano, then the wine and stir. Add tomatoes, stir well and set simmer while you cook and assemble the roll ups.

In a large pot, bring salted water to a boil, then add a box of lasagna noodles. Omit broken ones. Cook till pliable but not completely done. Drain well and separate. I hang them around the side of the colander.

In a medium bowl, mix

1.5 c of low fat ricotta

1/4 c of parmesean cheese

a pinch of nutmeg

1/2 c of grated mozzarella cheese.

I also added 1 c sauted spinach.

With a food processor, puree 1 c of sauce and line the bottom of a baking pan. I have a square Corning pan, I’ve never measured it. It’s probably 12×12. A 9×13 will be too big and a 9×9 square would be too small. You can handle this, I am sure.

Lay out 2 noodles on a cutting board and cut them in half. You should have four 2 in by 4 in noodles.

Scoop 2 tsp of cheese mix onto each one, then pat it down a bit, leaving 1/2 in on end of noodle uncovered. Roll from full side, then place in pan seam side down. Continue till the pan is full of these happy little treats. Don’t worry about leftover noodles, we’ll deal with those is a moment.

Puree the remaining sauce and pour over the top, making sure to cover each roll. Top with a sprinkle of mozzarella cheese. Behave. It’s supposed to be a light dish.

Bake on 350*F for 25 mins.

Take the leftover noodles, coat thinly with olive oil, roll together and store/freeze in a zipper bag. You can use them for more roll ups, or slice them to use in soup.



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