Lasagna Rolls

[Guest guest]

Hello everyone! A little behind on all my e-mails, but I've been

seeing so many wonderful recipes being posted that I wanted to say

thank you all for sharing. I would like to share a recipe with the

group called Lasagna Rolls. The nice thing about this is you can

make single servings or I have made large batches and froze servings

for later use. My only real complaint is something is lacking from

this recipe. If anyone would like to give it a makeover, I would

love to hear how you would zest it up a bit.

 

4 curly-edged lasagna noodles (12x3-inch pieces),* cooked

according to package directions and drained

1/2 cup tomato sauce

Garnish Italian (flat•leaf) parsley leaves

1/2 Cup part-skim ricotta cheese

1 egg, beaten

1 Ounce shredded mozzarella cheese

2 tablespoons grated Parmesan cheese, divided

1/2 teaspoon each oregano leaves and basil leaves

Dash garlic powder

 

1.Preheat oven to 350°F.Spray 2 individual casseroles with non-

Stick cooking spray; set aside.

 

2.In small bowl combine ricotta cheese, egg, mozzarella cheese,

1 tablespoon Parmesan cheese, and the seasonings, mixing well.

 

3.Place cooked lasagna on a damp towel and spoon Of the Cheese

mixture lengthwise along the center of each noodle; starting

From narrow end, carefully roll each noodle to enclose filling.

 

4.Place 2 rolls in each sprayed casserole and spoon 2 tablespoons

Sauce over each roll; sprinkle each roll with

teaspoon Parmesan cheese and bake until thoroughly heated, 35 to 40

minutes.

 

Serve garnished with parsley.

404 calories per serving

[Guest guest]

It sounds just like I make, but I dice carrot and zucchini and steam them and

then wilt spinach with them and mix them with the cheeses for the filling.

Sometimes I throw in some brocolli stems or cauliflower, too. The veggies are

well steamed so they are fiarly soft.

I also dress up the tomato sauce with basil and oregano and parsley.

Katie

 

ZiTi <co.comia wrote:

Hello everyone! A little behind on all my e-mails, but I've been

seeing so many wonderful recipes being posted that I wanted to say

thank you all for sharing. I would like to share a recipe with the

group called Lasagna Rolls. The nice thing about this is you can

make single servings or I have made large batches and froze servings

for later use. My only real complaint is something is lacking from

this recipe. If anyone would like to give it a makeover, I would

love to hear how you would zest it up a bit.

 

4 curly-edged lasagna noodles (12x3-inch pieces),* cooked

according to package directions and drained

1/2 cup tomato sauce

Garnish Italian (flat•leaf) parsley leaves

1/2 Cup part-skim ricotta cheese

1 egg, beaten

1 Ounce shredded mozzarella cheese

2 tablespoons grated Parmesan cheese, divided

1/2 teaspoon each oregano leaves and basil leaves

Dash garlic powder

 

1.Preheat oven to 350°F.Spray 2 individual casseroles with non-

Stick cooking spray; set aside.

 

2.In small bowl combine ricotta cheese, egg, mozzarella cheese,

1 tablespoon Parmesan cheese, and the seasonings, mixing well.

 

3.Place cooked lasagna on a damp towel and spoon Of the Cheese

mixture lengthwise along the center of each noodle; starting

From narrow end, carefully roll each noodle to enclose filling.

 

4.Place 2 rolls in each sprayed casserole and spoon 2 tablespoons

Sauce over each roll; sprinkle each roll with

teaspoon Parmesan cheese and bake until thoroughly heated, 35 to 40

minutes.

 

Serve garnished with parsley.

404 calories per serving

 

 

 

 

 

 

 

Moody friends. Drama queens. Your life? Nope! - their life, your story.

Play Sims Stories at Games.

 

 

[Guest guest]

You might want to use Pizza Sauce in those 2 c. jars for this small amount, so

it would have more flavor. For a bunch of rolls, I would use a qt. jar of

Classico Spaghetti Sauce. Also add a little red pepper flakes or ground

cayenne pepper.

Saute some mushrooms, garlic and onions to add to your sauce too. Put some

chopped fresh basil leaves sprinkled on the noodle before you wrap it up. For

the cheese we put on lasagna and pizza, we mix in a bowl, some parmesan,

cheddar and mozzarella cheese with some tried oregano. It gives it a great

flavor.

Enjoy,

Judy

-

ZiTi

Saturday, September 08, 2007 3:03 PM

Lasagna Rolls

 

 

Hello everyone! A little behind on all my e-mails, but I've been

seeing so many wonderful recipes being posted that I wanted to say

thank you all for sharing. I would like to share a recipe with the

group called Lasagna Rolls. The nice thing about this is you can

make single servings or I have made large batches and froze servings

for later use. My only real complaint is something is lacking from

this recipe. If anyone would like to give it a makeover, I would

love to hear how you would zest it up a bit.

 

4 curly-edged lasagna noodles (12x3-inch pieces),* cooked

according to package directions and drained

1/2 cup tomato sauce

Garnish Italian (flat.leaf) parsley leaves

1/2 Cup part-skim ricotta cheese

1 egg, beaten

1 Ounce shredded mozzarella cheese

2 tablespoons grated Parmesan cheese, divided

1/2 teaspoon each oregano leaves and basil leaves

Dash garlic powder

 

1.Preheat oven to 350°F.Spray 2 individual casseroles with non-

Stick cooking spray; set aside.

 

2.In small bowl combine ricotta cheese, egg, mozzarella cheese,

1 tablespoon Parmesan cheese, and the seasonings, mixing well.

 

3.Place cooked lasagna on a damp towel and spoon Of the Cheese

mixture lengthwise along the center of each noodle; starting

From narrow end, carefully roll each noodle to enclose filling.

 

4.Place 2 rolls in each sprayed casserole and spoon 2 tablespoons

Sauce over each roll; sprinkle each roll with

teaspoon Parmesan cheese and bake until thoroughly heated, 35 to 40

minutes.

 

Serve garnished with parsley.

404 calories per serving