Skip to main content

Lasagna Rolls

I've been making variations on these lasagna rolls for a while.   I change up the ingredients based on what I have on hand.   Measurements are estimated, I rarely measure shredded cheeses or sauce.  I used about 1/2 of a 26 oz jar.


Italian Herb Mix from Penzey's is my go to for this type of dish, you can certainly sub Italian seasoning or your favorite blend.   This also would be great with some browned ground beef or Italian sausage!


A lot of the pictures I see out there show the majority of the roll uncovered by sauce.   I am always afraid of winding up with crunchy pasta that way.


I ended up making sure that all of the edges were going to be covered by the sauce, and the result was perfectly cooked lasagna rolls, but not as pretty to look at lasagna rolls  :) 



Lasagna Rolls


Lasagna Rolls
Author:

Ingredients:

  • 9 lasagna noodles -- cooked and drained
  • 16 ounces ricotta cheese, part skim milk
  • 1 large egg
  • 8 ounces mozzarella cheese -- divided
  • 1/4 cup shredded parmesan cheese
  • 1 tablespoon Italian Herb Mix -- divided
  • 2 cups Ragú Old World Style Spaghetti Sauce -- traditional
  • 1 tablespoon brown sugar

Instructions:

  1. Boil noodles according to package directions, drain and let cool slightly. Heat oven to 375.
  2. Combine sauce, brown sugar and 1 1/2t Italian Herb Mix. Add a layer of sauce to the bottom of your baking dish.
  3. Combine ricotta, egg, 6oz mozzarella, parmesan, 1 1/2t Italian Herb mix in a bowl. Lay out noodles, blot dry if necessary and spread a layer of cheese mixture on each. Roll up and place into the baking dish.
  4. Pour the remaining sauce over the top of the rolls. Top with remaining mozzarella cheese. Bake for 30 mins covered, then uncover and bake 15 mins more. Sprinkle with parsley and allow to sit for about 5 mins before serving.
lasagna,
Pasta, Main Dishes
American
Created using The Recipes Generator



Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more