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Lasagne Rollups




Source of Recipe


Mrs. G.
8 lasagne noodles (San Giorgio if possible or an imported) *Cook noodles until easy to work with but very al dente. Drain on flat cloth to get rid of exess moisture.

Filling: 1 lb ricotta 4 oz grated mozzarella 1/2 cup grated Ital. cheese 1/2 pk frozen chopped spinach, cooked and drained well 1 egg salt and pepper to taste

Sauce: Any meat, marinara* (recipe below) or jarred sauce if you prefer. I prefer homemade. Assembly: Mix filling ingredients together well. On each wide noodle place filling along entire strip leaving 1" at each end. Gently roll each noodle carefully keeping the filling inside. In a rectangular dish, cover bottom with sauce. Place roll-ups side by side. Pour enough sauce over top to partially cover. Seal with foil. Bake at 375 for 45 min.


Marinara Sauce---Food & Wine Magazine-August 1990

1/4 c Extra-virgin olive oil
14-oz. can of italian plum
2 sm Garlic cloves, minced or
Tomatoes, lightly drained
Crushed and peeled*
And finely chopped
2 1/2 lb Plum tomatoes, peeled,
1/4 ts Salt
Seeded and finely chopped
1/2 ts Pepper
Or one 35-oz. can and one
2 tb Shredded fresh basil

1. In a medium nonreactive skillet, heat the oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Discard the garlic if desired.
2. Add the tomatoes, salt and pepper. Cook, stirring occasionally, until thickened, about 30 minutes. Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months.) Stir in the basil just before serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste. More often than not I used minced garlic and leave it in. This gives the sauce a strong garlic flavor.

NOTE: Many southern Italians refer to a quick tomato sauce as "marinara" because it could be made at a moment's notice by a fisherman's wife upon her husband's return. Serve over breaded or fried foods or mixed into baked pasta dishes or spaghetti, it is the most common southern Italian tomato sauce. I like to make a simple marinara, which I can later adjust by adding sauteed onions, other fresh herbs, such as oregano, parsley, marjoram or rosemary, or by adding hot peppers.
For a special topping use a white sauce or what is called "bachemal".

Low-Fat-Conversion: ricotta-Polly-o no fat mozzarella-Polly-o no fat grated cheese-Alpine lace Lite grated Parma egg- egg beaters or 2 egg whites sauce- any homemade without oil, butter or meat or Healthy choice.


This may be frozen in individual portions before or after cooking. Have a meal on hand when you don`t have time to fuss.