Classic Lasagna Rolls Food

LASAGNA ROLLS

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

CLASSIC LASAGNA ROLLS

Steps:

• 1. Preheat Oven to 350F. Coat a 13X9 inch baking dish with cooking spray.
• 2. Prepare noodles according to package directions, drains noodles. Rinse with cool water; drain again. Lay noodles flat on waxed paper.
• 3. Cook Ground beef , onion and garlic in a medium skillet over medium high heat until meat is browned and crumbly ,about 8 minutes.Drain fat from skillet. Add Pasta sauce; heat to boiling. Spread 2 cups of meat sauce into prepared baking dish.
• 4. Mix ricotta and 1 cup mozzarella in a large bowl. Spread cheese mixture over each noodle.
• 5. Roll up noodles tightly; place seam sides down on top of meat sauce in dish. Spoon remaining sauce over rolls; sprinkle with Parmesan. Bake rolls until heated through about 30 minutes. Sprinkle with remaining mozzarella. Let stand 5 minutes before serving.
• 6. HELPFUL HINT: For a richer flavor; drizzled drained noodles with a touch of olive oil instead of rinsing them. Mix and Match: Use 1 pound of bulk-style Italian Sausage, ground pork or ground turkey instead of ground beef to make the sauce.

CLASSIC LASAGNA

Steps:

• Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
• Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
• Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
• Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
• Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
• Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
• Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
• Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
• Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

LASAGNA ROLLS

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles for 2 minutes less than the time indicated in the package directions. Rinse with cold water then drain and set aside.
• Spread 1/4 cup of the sauce on the bottom of a 9-by-13-inch baking dish.
• In a medium bowl, whisk the egg with the ricotta, 1/4 cup of the Parmesan, the Italian seasoning and salt. Add the vegetables and 1/2 cup of the mozzarella and stir to combine. Spread 1/3 cup of the mixture on each of the 9 noodles and roll up each one, starting from a short side. (You can roll the noodles on an oiled baking sheet if they stick to your work surface.)
• Place the lasagna rolls seam-side down in the baking dish. Top with the remaining 1 1/4 cups sauce, 1/2 cup mozzarella and 1/4 cup Parmesan.
• Cover the dish with foil and bake for 30 minutes. Uncover and bake until the cheese is golden brown and bubbly, about 15 minutes. Remove from the oven and let rest 5 to 10 minutes before serving.
• Heat the olive oil in a small saucepan over medium heat. Add the onions and salt and cook, stirring occasionally, for 5 minutes.
• Add the garlic and Italian seasoning and continue to cook, stirring, for 1 minute. Add the tomatoes and sugar and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.
• Makes about 2 cups.

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.