Montana Starrs Signature Lasanga Rolls Food

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.

LASAGNA ROLL-UPS

Steps:

• Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
• Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
• Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
• Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
• If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

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.

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.

LASAGNA ROLLS

Steps:

• Preheat oven to 350°F You might want to preheat later in the preparation depending on your oven.
• Cook noodles per package directions. Keep to the long side of the suggested cooking time.
• Meanwhile, cook sausage at medium-high heat, browning it without regard for fully cooking it. Once it browns, reduce heat and roughly cut into ½" pieces. Then, drain or reduce the fluid in the pan.
• When the noodles finish cooking, retain ½ cup of starchy pasta water, and drain, -not- rinse, noodles. Shake the colander about once every 2-3 minutes to keep them from sticking. When they are cool enough to handle, hang them over the side of the colander to help keep them separate.
• Add the starchy pasta water, onions, and garlic to the sausage. Cover and cook at low heat until the onions and garlic are good and soft and the sausage is nearly fully cooked (no pink visible).
• Uncover the pan and reduce, not drain, the fluid almost completely. Remove from heat.
• While sausage mixture cools, combine the salt, pepper, egg, and all cheeses -except- the grated parmesan in a medium mixing bowl. Mix thoroughly.
• After sausage mixture cools, combine it with the cheese mixture in the mixing bowl and mix well.
• Lay out ½ cup of the tomato sauce in the bottom of a 13" x 9" baking dish.
• Prepare rolls: cut lasagna in half width-wise, then spoon in about 2 tablespoons of the sausage-cheese mixture onto one end of the cut noodle. It should take up about one-third of the length. Then, wrap the noodle around and over the mixture, then itself, and place in the baking pan with the seam facing down. The noodle should stick to itself a little since it wasn't rinsed. Repeat for the remaining 19 rolls.
• Scatter any remaining sausage-cheese mixture over the rolls, then evenly pour the remaining tomato sauce over them. Add grated parmesan atop the tomato sauce.
• Cover with aluminum foil and bake for 20 minutes.
• Remove foil and bake for another 10 minutes. You might want to broil it for another few minutes at the end, per your preference.
• Let cool for 10-15 minutes before serving.

MONTANA STARR'S SIGNATURE LASANGA ROLLS

Steps:

• cook noodles until pliable but still slightly firm.
• Wilt spinach in oil and garlic.
• in bottom of a casserole. add some spaghetti sauce.
• mix cheeses, spices and ranch.and spinach.
• one by one lay out noodles. spread some cheese and and roll up and stand up in pan.
• top with sauce.
• cover and bake on 350 for 30 minutes.

VEGETABLE LASAGNA ROLLS

Steps:

• In a large skillet, heat oil over medium high heat.
• Add carrots and onion.
• Cook, stirring, 5 minutes. Add broccoli, salt and pepper.
• Cook, stirring, 3 minutes. Remove from heat and cool for 10 minutes.
• Meanwhile, cook noodles according to directions.
• Drain and rinse under cold water.
• Stir 1 cup provolone cheese, ricotta, and egg into broccoli mixture.
• Lay out lasagna noodle, spread with mixture, roll up, placing in baking pan on coating of tomato sauce.
• Continue until all noodles are rolled up and in pan. Cover with sauce.
• Cover pan, baking at 350 degrees for 30 minutes.
• Remove cover, sprinkle with remaining provolone cheese if desired, and bake for an additional 15 minutes.
• ENJOY!