Lasagna Rolls
Inspired by just a photo on Pinterest, I created this masterpiece.
Ingredients:
About 2 TBSP of each
Garlic
Paprika
Italian seasoning
Pepper
Salt
Red pepper flakes
4 garlic cloves, minced
1/4 chopped parsley
1/4 cup chopped basil
6 oz fresh mozzarella, for topping
10 oz of shredded mozzarella
16 oz ricotta cheese
1 cup of fresh parmesan
1 (12oz) box of lasagna, cooked all dente
1 (28oz) can of tomato sauce
1 Tbsp tomato paste
1 Tbsp sugar
1/2 cup olive oil
1 pound of ground beef or ground turkey or ground chicken. I used chicken sausage this time.
1 (12oz) package of frozen spinach, thawed.
1. Boil pasta until al dente. Preheat oven to 375.
2. Chop the basil and parsley. Mince the garlic
3. Slice the fresh mozzarella
4. Heat 1 Tbsp olive oil in a skillet. Season the meat (about 1 tsp each) and then toss it in the pan. Cook, breaking up and moving around until cooked through and brown.
5. Thaw the spinach in the microwave with a little sprinkle of salt and pepper. Drain and squeeze the water out. Add the spinach to the meat mixture and stir.
6. Mix the ricotta, basil, parsley, 1 tsp garlic powder, 1 tbsp olive oil together in a large bowl
7. Season the sauce (about 1 TBSP each) and add the tomato paste, minced garlic and sugar. Stir
8. Lay out your pasta in a single layer. Spoon the ricotta mixture on the noodle and spread it out with the back of the spoon. Don't worry about pushing it to the edge as the mixture will spread a little in the oven.
9. Sprinkle the meat and spinach mixture over the cheese liberally. Sprinkle some mozzarella on and drizzle just a tad bit of sauce.
10. Spray a baking dish with cooking spray or olive oil.
11. Roll the lasagna noodles up. Place in the dish seam side down. Continue rolling them and placing them close together
12. Cover with sauce. Place one mozzarella slice on each of the rolls.
13. Bake for about 25-30 minutes or until cheese is bubbly. Top with extra sauce, parmesan or red pepper flakes if desired
Today I did a simple pairing. I may have offered this Option before but it was a good match for this recipe.
Reckless
Optimism
2012
Red wine blend
California
55% merlot, 30% zinfandel, 15% Syrah
Ingredients:
About 2 TBSP of each
Garlic
Paprika
Italian seasoning
Pepper
Salt
Red pepper flakes
4 garlic cloves, minced
1/4 chopped parsley
1/4 cup chopped basil
6 oz fresh mozzarella, for topping
10 oz of shredded mozzarella
16 oz ricotta cheese
1 cup of fresh parmesan
1 (12oz) box of lasagna, cooked all dente
1 (28oz) can of tomato sauce
1 Tbsp tomato paste
1 Tbsp sugar
1/2 cup olive oil
1 pound of ground beef or ground turkey or ground chicken. I used chicken sausage this time.
1 (12oz) package of frozen spinach, thawed.
1. Boil pasta until al dente. Preheat oven to 375.
2. Chop the basil and parsley. Mince the garlic
3. Slice the fresh mozzarella
4. Heat 1 Tbsp olive oil in a skillet. Season the meat (about 1 tsp each) and then toss it in the pan. Cook, breaking up and moving around until cooked through and brown.
5. Thaw the spinach in the microwave with a little sprinkle of salt and pepper. Drain and squeeze the water out. Add the spinach to the meat mixture and stir.
6. Mix the ricotta, basil, parsley, 1 tsp garlic powder, 1 tbsp olive oil together in a large bowl
7. Season the sauce (about 1 TBSP each) and add the tomato paste, minced garlic and sugar. Stir
8. Lay out your pasta in a single layer. Spoon the ricotta mixture on the noodle and spread it out with the back of the spoon. Don't worry about pushing it to the edge as the mixture will spread a little in the oven.
9. Sprinkle the meat and spinach mixture over the cheese liberally. Sprinkle some mozzarella on and drizzle just a tad bit of sauce.
10. Spray a baking dish with cooking spray or olive oil.
11. Roll the lasagna noodles up. Place in the dish seam side down. Continue rolling them and placing them close together
12. Cover with sauce. Place one mozzarella slice on each of the rolls.
13. Bake for about 25-30 minutes or until cheese is bubbly. Top with extra sauce, parmesan or red pepper flakes if desired
Today I did a simple pairing. I may have offered this Option before but it was a good match for this recipe.
Reckless
Optimism
2012
Red wine blend
California
55% merlot, 30% zinfandel, 15% Syrah
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