Lasagna Roll-Ups

11 Dec

I think Blogging may quickly become a new addiction for me. WordPress gives me stats on how many people come to my blog and what they click on and such … and just yesterday I was viewed 47 times. Now, that is cool! I’m thinking I may just run out of recipes, stories and projects by next week at the rate I’m going … but I just can’t stop!


A few days ago, I made Lasagna Roll-Ups for dinner. They were fantastic & really fun to make. A little more time-consuming than most of the things I cook {Prep time is probably an hour for undomestic, kitchen challenged people like myself} but the rewards are worth it. Oh, and don’t laugh at the picture …yes, I’m taking a picture of 2 day old leftovers in Tupperware … but I wanted you to BELIEVE I cooked it! And, if you do in fact try it – be sure to let me know how it turns out!! So here it goes:


Lasagna Roll-Ups {A fantastic – from scratch – Italian dish that is sure to be a hit!}

You will need: {6-8 servings or 10 rolls}

10 Lasagna Noodles
1 Tablespoon cooking oil
1 large onion, chopped up finely
1 clove garlic, minced
2 16oz cans whole Italian-stlye tomatoes (I don’t like whole tomatoes, so I buy one can of petite diced (italian style if I can find it) and one can of regular diced tomatoes (italian if I can find it) Then I take a few stewed tomatoes out of a can and throw them in so there is some texture – small, medium, and large tomatoes)
1 6oz can of tomato paste
2/3 cup water
3 tablespoons parsley (dried is ok, fresh tastes better)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried oregano (crushed or ground)
1/4 teaspoon pepper
2 15oz containers of ricotta cheese
2 cups shredded mozzarella (I always want a bit more than 2 cups, so I buy a 4 cup bag)
1/2 cup parmesan cheese grated or shredded
2 eggs well beaten

Preheat oven to 350 degrees.
Get water boiling for noodles (Salted)

1. Cook lasagna noodles in boiling, salted water for 10-12 minutes or until tender; drain. Rinse with cool water and drain again. Then set aside.

2. To make sauce: In a large saucepan, heat the oil. Add the onions and garlic and cook until tender. Add undrained tomatoes, tomato paste, water, 2 TABLESPOONS of the parsley, the sugar, salt, oregano and pepper. Simmer, uncovered, for 20 minutes

3. While that is cooking: In a large mixing bowl, stir together the ricotta, 1 CUP of the mozzarella, the parmesan, eggs, and the remaining parsley.

4. Time to put it all together! Put HALF of the sauce in a rectangular backing dish. Take a noodle, lay it flat on the counter and spread some of the cheese mixture, then roll the noodle up! Place the roll in the sauce seam-side down. Repeat with the remaining noodles one-by-one. Cover the rolls with the remaining sauce.

5. Cover and bake for approx 45minutes.

6. Uncover and sprinkle the remaining mozzarella (this is where I always want more 1 cup here is not enough – I’m a cheese lover) put back in the oven for 5-10 minutes.

Let stand 5-10 minutes before serving!


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