Wednesday, December 16, 2009

Lasagna Rolls


I understand that this picture might not look like a very appetizing meal. It was one of those "aw crap, I was blogging about this and forgot to take a picture of my plate!" pictures. But rest assured, this meal is very good, and very tasty. And freezable!

You start off with your basic lasagna mixture. Whichever one you always use. This is mine:
  • Ricotta cheese
  • Parm cheese
  • Mozzarella cheese
  • Egg
  • seasonings (salt, pepper, dried italian)
And you need to make a pasta sauce. This is my mother-in-law's recipe. It's awesome. You'll never want to buy another jar again. Well, you might, because this sauce has to cook ALL DAY LONG.
  • Tomato Paste
  • Tomato Sauce
  • Whole tomatoes
  • beef bouillon cubes
  • chicken bouillon cubes
  • onion
  • brown sugar
  • white sugar
  • seasonings (garlic powder, oregano, parsley, basil, thyme)
  • ground beef (optional)
  • italian sausage (optional)
You pretty much dump everything in the pot and stir it all up.

Cook your onions and ground beef (if you're using that) until they're nice and done. Then go ahead and add them to the pot too. Cover it up and let it simmer all day long. I'm serious about this. Stir it occasionally, but let it cook.

As for your lasagna rolls, it's pretty easy, and elegant looking. Cook your noodles till they're pretty much done. YOu don't want them cracking on you when you're trying to roll. Mix together your filling. Lay the noodles out on a rack and spoon some filling on each one. Roll them up like a sleeping bag and place them on your tray. I used a large baking pan. This is the point where you can freeze the rolls.

Or you can place them in your baking dish, cover them with sauce and cook them up!

And of course, smother with cheese.

  • 1 large container ricotta cheese
  • 1 egg
  • 1/2 cup parmesan cheese
  • 2 cups mozzarella cheese
  • seasonings (parsley, pepper, salt)
Other things needed:
  • pasta sauce
  • 1 cup mozzarella cheese (for topping)
  • 10-12 cooked lasagna noodles
Mix together everything needed for the filling. Spoon some onto each cooked noodle and roll up like a sleeping bag. If freezing, place the rolls on a cookie sheet and place in freezer. When frozen, place them all in a ziploc bag.

To cook
: place some sauce in the bottom of your baking dish. Add the rolls, cover with sauce and then 1 cup of mozzarella cheese. Bake at 350 degrees for 30-40 minutes.

To cook from frozen
: Follow the regular cooking directions, but cover for 1st half of baking. Or pull the rolls out a few hours before you want to eat, and let them sit on the counter in yoru baking dish. Then just throw in the oven and cook normally.

  • 2 beef bouillon cubes
  • 1 chicken bouillon cube
  • 3 medium cans tomato sauce
  • 1 large can whole tomatoes
  • 1 can tomato paste
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 sauteed onion
  • 1 Tbsp garlic
  • 1 1/2 tsp EACH oregano, basil and thyme
  • 1 Tbsp parsley
  • ground beef (optional)
Dissolve bouillon in 1-2 cups water. Combine all ingredients in a large pot and let simmer all day. Add cooked italian sausages at the end (optional).


  1. This sounds good, I might have to try it when it snows here this weekend!


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