Lasagna Rolls…A Twist on the Classic

Lasagna is kind of a staple around here.  Noodles. Meat. Sauce. Mozzarella.  All good things. 

Combined? It’s hard to get any better.

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This post is not a recipe… it’s just a twist on the typical preparation.  Feel free to use your favorite recipe – you know what you like.

Boil your noodles as you usually do.  We use Dreamfields, which are not only healthier (but so, so delicious), they are also ridged, which means that they hold sauce and cheese better than the flat variety.  Prepare your sauce (we brown a pound of hamburger, tomato sauce, and onions with a little seasoning), and cut up or grate your cheese.  To me, there is nothing better than sliced fresh mozzarella, though we also grate up about a cup of  parmesan and some spicier cheeses as well to sprinkle over the top.

Now, here’s where it gets a little different.

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In the bottom of your loaf pan (use a large one, or perhaps two, with tall sides), spread some of that sauce and beef about a half inch tall.  Roll up your lasagna noodles, then stand them on end in the loaf pan.  Continue rolling and placing those noodles in the pan until it is full, then stuff each of the rolls with some of that fresh mozzarella.  Over that, pour the remaining sauce, and top with extra cheeses.  All that’s left is to bake until the cheeses are bubbling and browned, oozing and making you crazy in anticipation.

It’s a tough wait, I know.

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This version of lasagna makes it really easy to divide into servings – 1 or 2 rolls per person is probably plenty.  It’s not messy, and it looks impressive – something we all want to achieve.  Serve it alongside a nice fresh salad and maybe some garlic knots or toast, and you are good to go.

Oh – speaking of salad, have you seen these new Handpicked Selections lettuces from Dole?  We were introduced to them in Monterey last month, and all of us fell in love with them.  All you do is wash them, snip off the bottom, and you have dozens of perfectly sized leaves.  One cut, one bite.  (And did I already say pretty?  You can use these heads of lettuce as a centerpiece if you want!)  I chose to EAT mine, in this case, sprinkled with a bit of parmesan, cherry tomatoes, and cucumbers.  Easy!  For the record though, it’s also great on a sandwich or burger – I’ve used a lot of it that way!

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So, you say you don’t have a gorgeous loaf pan like I do?  That stinks.  Mine is the Large Heritage Loaf Pan from Le Creuset, and it’s a great size at 12 inches by 5 inches– just perfect for this lasagna.  Of course, I use it for bread, too, but this is a fun extra use.  I really wish you had one.

Don’t you?

Okay, I’ll give one of you one.

Just tell me what you’d like to make in it.  That counts as an entry!

For  MORE chances to win, do any (or all) of the following, just be sure to leave a separate comment for each item you do:

There you go – 7 chances to win a great Le Creuset Café Collection!

Contest is open until June 20, 2012, 11:59pm EST.   Open to US Addresses only.  Winner will be notified via email at end of contest.

Disclaimer: Prize is courtesy of and shipped by Le Creuset.  I was neither supplied a review copy or compensated for this post, I just own one myself and love it, and wanted YOU to have one too. 

Comments

  1. What brand of lasagna noodles do you use? I can only find the flat ones and would like to locate those that have the ridges running lengthwise.

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