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Lasagna Rolls Recipe

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This recipe for Lasagna Rolls is from The Archibald Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp (30 mL) olive oil
1 small onion, chopped
1 can (796 mL) plum or diced tomatoes
1 can tomato paste
1 tsp oregano
1 tsp basil
pinch of sugar
salt and pepper, to taste
10 lasagna noodles
1 cup ricotta cheese
1 cup Parmesan cheese
1 1/2 cup shredded mozzarella cheese
1 cup cooked spinach (or defrosted frozen, squeezed dry)
2 eggs
salt and pepper, to taste
Directions:
Directions:
1.Preheat oven to 350ºF.

2. To make tomato sauce, heat oil in saucepan, add onion and garlic and sauté 5 minutes. Add tomatoes, oregano, basil, sugar, salt, and pepper and simmer covered for 30 minutes, stirring occasionally. Put sauce in a food processor and mix for 30 seconds. Put 1 cup (250 mL) into a casserole dish.

3. Cook noodles in boiling salted water until al dente, about 10 minutes. Drain and pat dry. Mix together ricotta, Parmesan, 1 cup (250 mL) mozzarella, spinach, eggs, and salt and pepper.

4. Spread about 3 tbsp (45 mL) of the mixture on one side of each noodle. Roll up the noodles and place them on their ends in the casserole dish, on top of the sauce. Make sure the noodles stand upright. Pour remaining tomato sauce over noodles and sprinkle with remaining mozzarella cheese. Bake for 25 minutes.
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
I often add a little more tomato sauce to make sure there is enough to cover the pasta.
Add ground beef, chicken, or turkey to the sauce.

 

 

 

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