Weeknight Lasagna Roll-Ups
Source of Recipe
adapted from cook's country, aug/sept 07
Recipe Introduction
I loved how this recipe uses no-boil noodles instead of manicotti or reg. lasagna noodles. It reminded me more of canneloni. I also loved how the tomato sauce was simply flavored w/olive oil, garlic, and basil. Although next time I think I will saute the garlic in the oil to get the raw taste out of it and also add red pepper flakes for additional flavor. I just used Kraft shredded parmesan, asiago, and romano in the filling instead of the parmesan and then I used freshly grated parmigiano reggiano for the topping. It called for 1/2 cup basil but I only used about 1/3 cup and 1/2 cup would have been too much for me. Oh, and it was a microwave recipe but I baked it in the oven so my baking times are estimates. It says it serves 4 but 1 roll-up was filling since I ate it with garlic bread and salad.
List of Ingredients
8 no-boil lasagna noodles
1 container ricotta cheese -- (15 oz.)
2 cups shredded mozzarella cheese -- divided
1 1/2 cups grated Parmesan cheese -- divided
1 large egg -- lightly beaten
1/3 cup chopped fresh basil -- divided (1/3 to 1/2 cup)
1/2 tsp. salt
freshly grated pepper
Sauce:
1 can crushed tomatoes -- (28 oz.)
3 Tbs. extra virgin olive oil
4 garlic cloves -- minced
red pepper flakes -- to taste (optional)Recipe
Preheat oven to 375. Place noodles and hot tap water to cover in a pyrex 9 inch loaf pan. Microwave until noodles are softened , 3-6 minutes (I did 4 1/2 min). Drail water and dry noodles on a clean dish towel or rack.
Meanwhile, combine ricotta, 1 cup mozzarella, 1 cup parmesan, egg, half the basil, and salt and pepper in a bowl.
Combine tomatoes, oil, and garlic, remaining basil, and red pepper flakes (if using) in a bowl. Spread half of tomato mixture in a casserole dish (I used a 9x13 pan).
Spread each noodle with about 1/4 cup cheese mixture and roll up with the short side facing you. Arrange seam side down in pan over sauce. Do the same for the rest of the noodles. Pour remaining tomato mixture over rolls to cover.
Cover with foil and bake for about 20-25 minutes or so. Remove foil and sprinkle with remaining mozzarella and parmesan. Bake for about 10 more minutes to melt cheese and lightly brown it. Let stand 5 minutes before serving.
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