Easy Cheesy Rolled Lasagne
By Lana Granfors
Photo by Kara Stewart
I wish I knew who came up with the idea of rolling up lasagna noodles. It’s brilliant! I just love the way they look and I believe they are a little less messy. They take little effort to prepare and make a great presentation when served up. The process is easy and is a great way to get the kids or grandkids involved with helping with supper.
Make this recipe with your choice of greens, kale, spinach or chard, or any combination thereof, and top with a tomato-based pasta sauce for a great vegetarian option or with a meat sauce to beef it up.
Servings: 4 servings, 3 rolls each
12 lasagna noodles
1 T olive oil
1 small onion, chopped
1 small zucchini, chopped
1 clove garlic, minced
2 cups finely chopped and packed kale
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ tsp. salt
¼ tsp. ground pepper
2-3 cups pasta sauce
Fresh grated parmesan
PREP TIME: 20 – 30 minutes
BAKE TIME: 25 – 30 minutes
TOTAL TIME: 45 minutes – 1 hour
STEP 1: Preheat oven to 375°F.
STEP 2: Cook noodles in hot salted water, according to package directions, just to the al dente stage. Once cooked, drain and lay all noodles separately on a lightly oiled baking sheet to prevent them from sticking, and allow them to cool.
STEP 3: While the pasta is cooking, heat the olive oil over medium heat. Add onions and zucchini and cook until soft, about 3 to 5 minutes. Add the greens and cook until wilted, 5-10 minutes. Lastly, add garlic and cook an additional minute. Remove from heat and let cool.
STEP 4: In a medium bowl, mix together the ricotta, half the mozzarella, egg, salt and pepper. Stir in the greens.
STEP 5: Spread a couple of heaping spoons of pasta sauce in the bottom of a baking dish. Divide the greens mixture evenly between the noodles, spreading the mixture over the entire length of each noodle. Roll up the noodles and carefully place each in baking dish, side by side, touching, and with the seam on the bottom. Pour the remaining pasta sauce over the rolls, and sprinkle the remaining mozzarella.
STEP 6: Bake for 25 to 30 minutes, or until heated through and cheese is melted and bubbly. Remove and allow let cool for about 5 minutes before dishing up.
STEP 7: Serve with fresh grated parmesan and a garnish of fresh basil.