Friday, December 9, 2011

Lasagna Roll Ups

A while ago I was watching the Today Show in the morning and one of the guests was making lasagna roll ups. I thought this sounded like a fun way to eat lasagna, and I've never made lasagna before...but it looked so easy! So I figured I'd look it up and get the ingredients and make it when I had the chance. I looked it up earlier this week, then bought the ingredients we didn't already have a few days ago. And today/tonight my best friend and I worked together to make it! I adjusted the ingredients slightly, and doubled the recipe since we have a lot of people to feed. The prep time was approximately 30 minutes.


1 extremely large carrot*
1 very small head of broccoli*
6 oz thinly sliced prosciutto**
1 (15-ounce) container whole milk ricotta cheese
1 (15-ounce) container skim milk ricotta cheese***
2 1/2 cups grated parmesan
4 cups grated mozzarella
4-5 cloves garlic
2 eggs, beaten to blend
2 lbs uncooked lasagna noodles
2 cans of spaghetti sauce
2 cans of alfredo sauce


Cook lasagna noodles according to box directions. (Cook only one box worth at a time though!)
Into large mixing bowl put: Peeled and shredded carrot, finely chopped up broccoli, and shred some of the stem portion. Add both containers of ricotta cheese, 1 1/2 cups of mozzarella, and 1 cup parmesan. Chop up the thinly sliced prosciutto into tiny pieces and add to mixing bowl. Grate the garlic and add to mix. In a separate container beat the two eggs together until blended (we used one of the now empty ricotta containers to save on dishes) then add to mixing bowl. Take off whatever rings/bracelets you don't want to get dirty and mix with your hands (works WAY better than using a fork or whisk, or hand blender).
Mixture blended together should look similar to this

Now preheat the oven to 450 degrees F. Put a 13x9 baking dish near your work area.Pour enough of the tomato based sauce to have a thick coat on the bottom of the dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the spaghetti sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
Pour the rest of the spaghetti sauce over the lasagna rolls. Sprinkle 1 cup mozzarella and 1/4 cup of parmesan over the lasagna rolls.
Cover tightly with foil.Repeat in a second baking dish for the alfredo sauce.
Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.

And EAT! MMMMMMMMMmmmmmmmm Such a wonderful dinner. :-D

*I substituted a large carrot and very small head of broccoli for the spinach the recipe called for.
**I used 6 oz of thinly sliced prosciutto ... but you really couldn't taste it. I'm thinking it might have tasted better if I had cut it into pieces just the right size to cover (or nearly cover) the spread out mixture on the noodle before rolling. I'm going to try that next time.
***The original recipe only called for whole milk ricotta ... but I decided to mix whole milk and skim milk. It tasted great. :)

No comments:

Post a Comment