So I have started to cook more and more – Have truly begun to really enjoy it more and I think I’m getting better at it. I wanted to start incorporating into our website our “Go to Recipes” that we use. Our meals are a little different in that Hattie has a limited diet and can only eat soft foods still very finely cut up. She has a harder time with ground beef so we have tried to leave it out when we can. I came across this recipe from https://www.cookingclassy.com/lasagna-roll-ups/ and adapted it for our family. I also LOVE a recipe I can eat one and freeze one – So here it goes!
Meatless Lasagna Rollups (1 to freeze and 1 for now)
Ingredients
- 2 Tbsp olive oil , divided
- 1/4 cup finely chopped yellow onion
- 1 (28 oz) can crushed tomatoes
- 3 cloves garlic , minced
- 3 Tbsp chopped fresh basil or 2 tsp dried basil* , plus more for serving
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper , to taste
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 3 Tbsp fresh flat leaf parsley , chopped, plus more for serving (or 2tsp dried parsley*)
- 2 1/2 cups freshly grated mozzarella cheese , divided
- 1 1/2 cup freshly , finely grated Parmesan cheese, divided
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 12 uncooked lasagna noodles
2 – 9×9 glass baking dishes
Directions
- Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, add chopped onions and cook mixture stirring occasionally, until browned.
- To the frying pan – Add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
- Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package.
- Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray. (I rinsed with cool water and laid on parchment paper and it worked great)
- Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine.
- Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1 cup Parmesan cheese, stir mixture until well combine.
- Stir red sauce and spread 1/3 cup into each 9×9 square glass baking dishes.
- Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon red sauce along the top of cheese covered noodle.
- Roll noodles up jellyroll style and arrange seam side down in baking dish (I am able to do 9 rolls to each pan)
- Cover rolled noodles with remaining Red sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups.
- Tent baking dish with foil to the 1 casserole you are baking now (don’t allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning)
- Wrap foil tightly over the one that you are freezing – I write the date, and baking instructions in permanent ink as well – Then place the lid over or an additional layer of plastic wrap – Place in freezer for up to at least 3months. I will thaw it overnight in fridge the day before baking!
- THE ONE FOR NOW – Bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley (if you have it***I often do not and just sprinkle with dried basil)
