Though there are a fair amount of ingredients for this lasagna rolls recipe, I love the simplicity of making the dish and that each serving is filled-up with a single lasagna noodle. Without a doubt, lasagna is a popular Italian dish around the world. Originally, lasagna was named from the Greek word “laganon” or known for layering pasta and sauce. Recently, I had the Greek version of lasagna called “pastitsio” which is layered with penne pasta (tube shaped), ground sirloin, eggs, onion, garlic, cinnamon, tomato basil sauce and a parmesan cheese sauce. Conversely, the Italian version comes from the Bologna region and is made with only one cheese… Parmigiano-Reggiano. Unlike my version, this authentic recipe includes a buttery béchamel sauce which makes the lasagna taste like “the food of the gods”!
Pre heat oven to 400 degrees F. In a sauté pan, add a couple tablespoons of olive oil and the ground meat. Brown and add the green onions and garlic. Sauté for 10-12 minutes on medium low heat. Set aside. Boil a large pot of water for the lasagna noodles. Add a 1 teaspoon of salt and cover. When the water is boiling, turn off heat for later. In a food processor, add one can the San Marzano tomatoes and pulverize using the sharp blade until the tomatoes become a sauce. Pour the sauce in a large bowl. Repeat with the food processor for the second can of tomatoes and add to the big bowl. Add the meat mixture to the tomato sauce. In another bowl, combine the ricotta, 1 ½ cups of the cheese (except mozzarella), honey, parsley, eggs and nutmeg. Boil the lasagna noodles according to package directions (or 10-12 minutes). Drain the noodles. On a lined baking sheet, layout the noodles side by side and set aside.
Cook the spinach according to instructions on the box. Line a colander with either cheese cloth or a lightweight white kitchen towel. Lay the spinach in the lined colander to cool. When cooled, cover the spinach with the cheesecloth or towel and squeeze until all excess moisture is drained. Chop the spinach and add to ricotta mixture.
Grease a 9 inch by 13 inch by 2 inch glass or ceramic baking dish. Ladle or spoon 1cup of the tomato meat sauce on the bottom of the baking dish. On the baking sheet, take one lasagna noodle at a time. Place a spoonful of the meat sauce, ricotta mixture, and mozzarella about ¼ of the way down the noodle.
Roll the noodle and place seam face down in the baking dish. Fill all 12 lasagna noodles. Pour enough tomato meat sauce over all the noodles until all the pasta is covered. Sprinkle with cheese. Save the remaining sauce for later. Cover with foil and bake for 40 minutes. Remove foil cover, add more sauce if needed. Continue to bake at 325 degrees F for 20 minutes. Turn off oven and cover with foil until ready to serve. Place each lasagna roll on a plate with a serving of green salad. I like to offer garnishes of extra cheese, garlic seasoning, oregano and chili flakes. Serves 8-12. Buon Appetito!
Ingredients
Directions
Pre heat oven to 400 degrees F. In a sauté pan, add a couple tablespoons of olive oil and the ground meat. Brown and add the green onions and garlic. Sauté for 10-12 minutes on medium low heat. Set aside. Boil a large pot of water for the lasagna noodles. Add a 1 teaspoon of salt and cover. When the water is boiling, turn off heat for later. In a food processor, add one can the San Marzano tomatoes and pulverize using the sharp blade until the tomatoes become a sauce. Pour the sauce in a large bowl. Repeat with the food processor for the second can of tomatoes and add to the big bowl. Add the meat mixture to the tomato sauce. In another bowl, combine the ricotta, 1 ½ cups of the cheese (except mozzarella), honey, parsley, eggs and nutmeg. Boil the lasagna noodles according to package directions (or 10-12 minutes). Drain the noodles. On a lined baking sheet, layout the noodles side by side and set aside.
Cook the spinach according to instructions on the box. Line a colander with either cheese cloth or a lightweight white kitchen towel. Lay the spinach in the lined colander to cool. When cooled, cover the spinach with the cheesecloth or towel and squeeze until all excess moisture is drained. Chop the spinach and add to ricotta mixture.
Grease a 9 inch by 13 inch by 2 inch glass or ceramic baking dish. Ladle or spoon 1cup of the tomato meat sauce on the bottom of the baking dish. On the baking sheet, take one lasagna noodle at a time. Place a spoonful of the meat sauce, ricotta mixture, and mozzarella about ¼ of the way down the noodle.
Roll the noodle and place seam face down in the baking dish. Fill all 12 lasagna noodles. Pour enough tomato meat sauce over all the noodles until all the pasta is covered. Sprinkle with cheese. Save the remaining sauce for later. Cover with foil and bake for 40 minutes. Remove foil cover, add more sauce if needed. Continue to bake at 325 degrees F for 20 minutes. Turn off oven and cover with foil until ready to serve. Place each lasagna roll on a plate with a serving of green salad. I like to offer garnishes of extra cheese, garlic seasoning, oregano and chili flakes. Serves 8-12. Buon Appetito!