 I love eating lasagne, but I hate making it. I can count on one hand the number of times I’ve made it – tonight was the fifth – because it’s simply too much work. This recipe is a nice variation; it has the same basic components, but the assembly is much quicker. My herbs are still flourishing in their outdoor urns (now inside), so I used handfuls of fresh oregano, rosemary and thyme instead of the dried herbs mentioned in the recipe. |
Lasagne Rolls
- 1 tbsp olive oil
- 1 large onion, chopped fine
- 1 tsp each dried basil and oregano
- 2 cloves garlic, minced
- 2 cups mashed or pureed tomatoes
- 1 cup dried tomatoes, chopped, soaked and drained
- sea salt and pepper, to taste
- 8 lasagne noodles
- 1 cup ricotta or cottage cheese
- 1/2 cup each grated mozzarella and parmesan
- 1 head of spinach, washed and chopped
- 1/2 tsp ground nutmeg
On your marks.
Heat oil in skillet over moderate heat. Add onion and herbs, and cook until soft, about 5 minutes. Remove 1/4 cup of the mixture and set aside.
Reduce heat to low and add tomato puree and drained tomatoes. Season with salt and pepper, and simmer 20 minutes (while you cook and drain the lasagne noodles according to package directions).
Reserve 1/4 cup of parmesan. In large bowl, mix remaining cheeses, spinach, nutmeg and the reserved 1/4 cup of onion mixture. Mix well.
Preheat oven to 375 F. Spoon half the tomato mixture into bottom of a 9×13 baking dish. Spread 1/4 cup of cheese filling on each noodle, roll up, and place seam side down in the dish. Repeat until all noodles are used. Top with remaining sauce.
Ready...
set...
GO!
Cover with foil and bake 25 minutes. Uncover, sprinkle with remaining parmesan cheese, and bake uncovered, 5 minutes longer.
This recipe can be assembled ahead of time and frozen, or baked at your convenience. I also find that there is some cheese mixture left over, which makes a fabulous omelette the next morning.
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