Saturday, November 22, 2014

Lasagna Roll-Ups

A variation of lasagna.  Instead of a casserole, make individual roll-ups.  They are amazing and so yummy!!!


12-16 lasagna noodles
1/2 container ricotta cheese
1/2 container cottage cheese
1 cup shredded mozzarella cheese
2 cups shredded mixture cheeses of your liking - 1 cup to mix in with ricotta, 1 cup to top (I use a mix of cheeses that include Parmesan, Monterrey jack and various Cheddars)
2 eggs
1 onion, chopped
2 cloves garlic, minced
1 large can (28 oz.) of diced tomatoes 
1 large can (28 oz.) of crushed tomatoes 
italian seasonings to taste (basil, oregano, parsley)
salt/pepper to taste

1 pound sausage and/or ground beef or turkey, cooked and drained
1 can or fresh chopped mushrooms

Cook pasta according to package directions.  Preheat oven to 350.  
In large bowl, combine ricotta cheese, mozzarella cheese, 2 tablespoons parmesan cheese and eggs (also spinach if using).  Mix well.  

In saucepan, heat up a tablespoon of olive oil, saute onions and garlic.  Add tomatoes and seasonings to taste.  I usually add about a half cup of the pasta water.  Add meat if using.

In a greased baking dish (or two smaller casserole dishes), spread 1 cup sauce.  

Spread lasagna noodles flat.  Top with a layer of cheese mixture then a layer of veggie options and roll.  Place in baking dish.  Repeat.    

Once the dish is filled, add remaining sauce on top and sprinkle with cheese.  Cover with foil.  Bake 45 minutes.  Uncover, bake an additional 15-20 minutes or until hot and bubbly and browned on top.  Let stand 10 minutes before serving.