Lasagna Roll-Ups

photo (1)

I can’t believe I haven’t posted since May 11th! It’s August 1st! I recently made two dinners that were both AMAZING. One was the Sweet Peas and Shells Alfredo, from the Smitten Kitchen Cookbook,(See: 5 Great Cookbooks.) which I really recommend making. It was so yummy! I invented a recipe for my own dish inspired by an episode I saw on the Food Network. Here is the recipe. Yum!

INGREDIENTS:

  • 1 package lasagna noodles
  • 1 carton (medium size-ish) of ricotta cheese
  • 4 tsp. orange juice
  • 5 leaves of basil, chopped
  • Tomato sauce
  • Fresh mozzarella cheese, sliced
  • Parmesan, grated
  • 1 container of ground turkey sausage (available at most farmer’s markets and stores, but if you can’t find it, beef and turkey work fine)

Make It:

  1. Preheat oven to 350º. Bring a pot of salted water to a boil; when boiled, put in lasagna noodles and cook according to directions on the package.
  2. While noodles are cooking, line two cookie sheets with parchment paper or waxed paper. ∆When the noodles are ready, take one out using tongs, let it drip a bit over the sink and then carefully lay it down on one of the prepared cookie sheets. Continue this with the rest, going onto the second sheet when you run out of space. (NOTE: It is important to be careful because noodles break easily.If you run out of space on both sheets DO NOT layer noodles on top each other. Simply save the rest of them. [see “Tip from KK”]
  3. Take out 3 baking dishes and pour tomato sauce into them and spread around so that there is a light layer on the bottom of the dish.
  4. In a medium bowl, mix the ricotta, basil and orange juice until totally mixed together. (If you want, you can substitute 2 tsp. lemon zest for orange juice, but I thought the OJ added a nice sweet tang.)
  5. Heat a pan on the stove with a little bit of olive oil and pour meat into it. Cook meat so that it is evenly brown. (You may need to break up the chunks of meat formed in the container.) ∆Have an adult drain the meat and put it in a bowl.
  6. This is the fun part! Take one noodle and spread some ricotta mixture onto it using a spoon. Take a spoonful of meat and evenly spread it across the noodle on top of the cheese. Use your hands to roll it up vertically, like a wrap. Seal the end of the noodle to the rest using a little bit of ricotta. Place the roll-up, standing up in one of the tomato sauce-lined baking dishes. Do this with the rest of the noodles, until you fill up all of the dishes.
  7. Take slices of mozzarella and place them on top of each roll up.
  8. Take parmesan and sprinkle over roll-ups.
  9. Bake in oven until cheese is bubbling and golden, about 30-35 min.
  10. Enjoy!

Tip from KK: Use leftover lasagna noodles, cheese, tomato sauce, and possibly meat to make a mini-lasagna. PHOTO TO FOLLOW

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