Lasagna Roll Up
Had an amazing day cooking with my campers! Yes, I’m hosting a mini cooking camp in my kitchen and I am spending the week cooking with 11 wonderful young girls! This recipe was a favorite of all, although we made it two ways to accommodate for those who liked sauce, and those who didn’t. Everyone was happy, although some mushrooms were picked out. Try it with or without the sauce, and with or without the mushrooms! Either way it’s a winner!
LASAGNA ROLL UPS
3 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
3 Tbsp. fresh basil, or 1 tsp. dried
½ tsp. oregano
1 bay leaf
2 cans (28 oz. each) diced tomatoes
3 Tbsp. tomato paste
Salt and pepper
½ C. grated parmesan
1 bunch scallions, chopped
1 C. chopped broccoli or spinach
2 C. mushrooms, sliced thin
¼ C. fresh basil, or 2 tsp. dried
¼ C. parsley, chopped
1 tsp. oregano
8 oz. shredded mozzarella cheese
1 container (15 oz.) ricotta cheese
½ C. grated parmesan cheese
Salt and pepper
1 lb. lasagna noodles, cooked, drained and spread out on greased foil
Preheat oven to 350 degrees. Tomato Sauce: In a large saucepan, heat oil over medium heat. Add the onion and sauté until softened. Add garlic and cook 1 minute. Stir in remaining ingredients, bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Remove bay leaf, stir in parmesan cheese and set aside while you prepare cheese filling.
Cheese filling: combine all the filling ingredients in a large bowl.
Grease a baking dish large enough to hold lasagna pieces in a single layer. Spread 1 cup of the tomato sauce over the bottom of the dish. Place ¼ cup of filling over each lasagna strip and roll up carefully. Place the roll, seam side down, in the dish. Pour remaining sauce over the rolls, sprinkle with additional shredded mozzarella if desired, cover with buttered parchment paper, then aluminum foil and bake for 20 minutes. Uncover and bake for an additional 20 minutes.
*adapted from Yocheved Hirsch