Homemade Lasagna Rolls
March Madness is in full effect and it has been an emotional roller coaster on our couch. Okay, I am exaggerating a bit, but when you are a sports fan and have a few brackets filled out; every game really is a nail biter.
Sautee garlic
Lay noodles flat
The ingredient list for this recipe looks a little intimidating; don’t let the it scare you away. When making this recipe, the spices used are to taste.
Form a thin layer of the sausage and cheese mixture over the noodles.
All rolled up and placed in a pan that has a layer of sauce on the bottom.
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One of ingredients listed is a block of mozzarella cheese or if you don’t have a food processor you can use pre-shredded cheese. Until we bought our food processor I didn’t realize there was such big a difference between the two. The block cheese feels lighter, melts better, and tastes less processed. If you do not own a food processor yet, I highly recommend one.
We decided that this is perfect dish to make on a Sunday, the leftovers last for a few days and it is definitely not a dinner (or breakfast and/or lunch) you can get tired of.
If you are a fan of Italian food, check out our baked ziti recipe too! https://www.muffinsandmeat.com/2014/03/04/homemade-baked-ziti-sauce/
YUM!
Homemade Lasagna Rolls
Ingredients:
- 1 box of lasagna noodles
- SAUCE:
- 1 Tbs Olive Oil (for sauteing garlic)
- 3 garlic cloves, minced
- 1 can 6oz tomato paste, you will use between 1/4-1/2 of it
- 3 large bay leaf
- Kosher salt -to taste
- pinch of sugar
- parsley – to taste
- Italian seasoning- to taste
- oregano – to taste
- ground red pepper- to taste
- FILLING:
- 1 lb Italian sausage
- 1/4 lb pepperoni; chopped
- 1 15 oz container ricotta cheese
- 1 block (16oz) mozzarella cheese; divided (you can use pre-shredded cheese)
- 1 egg beaten
- 1/4 cup Parmesan cheese
Directions:
- Saute garlic in olive oil
- Pour tomato puree.
- Add the sauteed garlic. Add the herbs and spices.
- Bring sauce to a simmer, cover, and continue to let cook for at least 30 minutes.
- While the sauce is simmering, begin cooking the Italian sausage on medium to medium-high. When the sausage is thoroughly cooked add about 1/2 cup of the sauce to the sausage.
- Reach your desired consistency of the sauce.
- Cook noodles as directed on the box.
- As noodles are cooking mix together: the ricotta cheese, chopped pepperoni, cooked sausage, 1 1/2 cups of mozzarella cheese, and 1 beaten egg.
- Once the noodles have cooked, lay the noodles flat. Spread each noodle with the cheese and sausage mixture. Once the noodles are coated with the mixture, begin to wrap. (Pictures above)
- Spray a 9×13 pan (we use pyrex) with cooking spray then pour a thin layer of sauce on the bottom of the pan.
- When all of the lasagna noodles rolled place in the sauce coated pan and add the remaining sauce to the top of the rolls. Sprinkle with a 1/4 cup of parmesan cheese and remaining mozzarella cheese until the lasagna rolls are completely covered. (picture above)
- Cover the 9×13 pan with aluminum foil and bake at 350 for 35 minutes. After 35 minutes remove the foil and bake for another 10 minutes.
- Remove from oven, let cool, serve, and ENJOY!
Tagged: Cheese, dinner, Hot Peppers, Italian, Pasta
