Lanas Rolls Food

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.

LASAGNA ROLLS

Steps:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

LANA'S ROLLS

Steps:

• In a small bowl add:.
• 1 cup warm water and one tsp sugar. Stir to dissolve. Sprinkle yeast over water, DO NOT STIR! Set aside.
• Next:.
• Scald Milk (thats when you bring milk to a boil and it rises or foams up and then take it off the heat immediately).
• Put scalded milk in a large bowl, add 1/3 cup sugar and stir. Add shortening and stir until almost completely melted. Then let this mixture cool.
• Add beaten egg to the yeast mixture (In a big bowl) and beat with beaters. Gradually add the flour. Eventually you will need to do this by hand as it will become increasingly more stiff.
• Transfer this mix to a floured board and begin to knead while adding in the extra cup of flour. This takes a bit of work but it will eventually form into a smooth ball.
• Put this into a greased stew pot to raise. Cover it with a towel in a warm area for two hours at least. When it is at the top or almost the top of the pot, it is ready.
• punch it, and let it rise again.
• Preheat oven to 350.
• Then pull out the dough and either divide it into two greased loaf pans or form small rolls and place them touching each other in a greased 10X13 pan.
• bake for 15-25 minutes. They are done when they are brown all over and hollow sounding on top.
• As an added touch butter the tops and cover with a towel when they are hot out of the oven.

LASAGNA ROLL-UPS

Steps:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. You may want to cook an extra noodle or 2 in case they rip. Drain and toss with some oil. Drape the noodles over the edge of the pot, without overlapping, to cool.
• Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.
• Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using. Roll up and cut each roll in half to make 16 cylinders. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving.

EASY LASAGNA ROLLS

Steps:

• Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
• Place one lasagna noodle on work surface.
• Spread 1/3 cup cheese mixture on noodle evenly.
• Roll up tightly like a pinwheel.
• Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom.
• Continue until with remaining ingredients.
• Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese.
• Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.