Thursday, January 19, 2012

Lasagna Roll Ups

This week I decided to try something new! Lasagna Roll Ups! Isn't it funny, you get a new pan and you just want to cook something in it! My sister gave me a few pieces of Rachel Rays Bakeware for Christmas and I LOVE IT, so I thought a new dish in a new pan! We love lasagna and I've been hearing about Lasagna Rolls so my mind got to work and I came up with this dish that turned out to be SOOOO good! My Dad said; "Best lasagna I've ever had!" Got to love Dad's! :) I hope you enjoy it too!

Keep in mind I usually double my recipes so I can make a batch for the freezer or to give to a friend. If you don't want to make this much just cut it in half. This recipe will make about 20-22 rolls.

What You Need
3lb. ground beef
1 (32 oz.) Spaghetti Sauce (I use Prego Mushroom-the large bottle), divided
2 T Onion Onion (cap full)
1 tsp Garlic Garlic (half cap full)
3 tsp Sugar (optional)
2 Eggs slightly beaten
4 cups Mozzarella Cheese, divided
1 1/2 cup Grated Parmesan Cheese, divided
16 oz Cottage Cheese
20 lasagna noodles, cooked, drained

Parchment Paper

You could also add spinach to sneak a veggie in there!

PREHEAT oven to 350°F. Brown meat in skillet on medium-high heat; drain.

MIX to meat, 3/4 Spaghetti Sauce, seasonings, sugar, beaten eggs, 3 cups Mozzarella Cheese, 1 Cup Parmesan Cheese and Cottage Cheese, set to the side.

NOODLES Its important when you cook the noodles you don't over cook them because they will fall apart. Bring water to a rolling boil, add noodles and cook about 7-10 minutes, just until they are pliable. Use a large pan to boil them but because they are long, don't worry about them sticking out, once they get hot they will fall into the water.

Once they have cooked, remove from water and lay them on parchment paper so you can roll them on the paper, then place in pan. Make sure to use tongs, they are HOT! The silicone tipped tongs are the best but if you don't have them just be careful not to rip them. But as you can see by the photo I ripped a few but still used them.

Cover the bottom of your pan with 1 cup spaghetti sauce. Just enough to cover the bottom of the pan.

Spread each noodle with 3 heaping tablespoonfuls of meat mixture, leaving about an inch from the end because when you roll the mixture will spread. Lay them in the pan with seam side down, top with remaining sauce and cheese. Bake 350 for 45 minutes or until hot and bubbly.

These are more of my new dishes! These cuties are going to my Mom so she can enjoy a hot meal two nights this week. I know they will make her super happy! Just wrap with foil, freeze and deliver.

Note about above photo, lay them down and cook with seam side down. I then covered with remaining sauce before topping with cheese. They cook better this way and the tips don't dry out.

These are for my family and my sister came over for dinner too. I thought I made enough for leftovers the next day but once they started eating them, they were gone! Glad I pulled Mom's out first!

Would love to hear how you make your roll mind is on a roll for different flavors, desserts...etc! ENJOY!