Who doesn’t love perfectly portioned lasagna? These are like a smaller version of cannelloni and easier to serve and freeze than normal lasagna!
This recipe is whatever you make it to be, but here’s the basic structure:
- the filling,
- the cheese and;
- the noodles and sauce!
For the filling you can use whatever you want: ground beef, turkey, or chicken, diced up chicken breast, vegetables – whatever you like!
This time, I only used vegetables. I used three tomatoes with the juices and seeds squeezed out, shredded zucchini and carrot [with a cheese grater], 4 mushrooms, about half a red onion, and 2 cloves of garlic. The key is to chop everything really small and pan fry it until all the moisture is gone. When you see there is no moisture left in the frying pan, it’s ready to go – take it off the heat and let cool for a bit.
The next step is the cheese [yum]. You can use any combination you want, the idea is to have the finished product look something like this. I used a 200 g tub of ricotta I happen to have leftover in the fridge [99 cents!!], a 1/2 cup of shredded mozzarella I had in the freezer [shredded cheese does well in the freezer, a brick of cheese does not] and a 1/2 cup of shaved parmesan [from Costco, they are literally a staple in our house – you’ll see when I make my famous Alfredo].
You can use parmesan, cheddar, mozzarella; whatever cheese you have; I tend to stock up on cheese when it’s on sale. After you’ve mixed the slightly cooled vegetables [or vegetables and/or meat] with the cheese, stick it in the fridge until you are ready for it.
Next line a baking dish with tinfoil and coat the bottom of the dish with some red sauce [tomato, pasta, or marinara; whatever you have on hand] and preheat the oven to 350 degrees Fahrenheit. Now it’s time to cook the lasagna noodles, you can pick them up in any grocery store or bulk store but remember not to get the “oven-ready” variety. Once you have the water at a rolling boil in a large saucepan, add the noodles a few at a time and cook for 8-9 minutes [until al dente], remove [I use tongs and a spoon to avoid ripping it] and lay out on a wire rack.
Once you have a few noodles cooked and cooled slightly, it’s time to put it all together! Take about a ¼ to a ⅓ cup of filling and spread it out along the length of the noodle, remembering to leave a half inch gap at one end. Start at the end with the gap and roll it up! Place them end side down in the prepared baking sheet. Once they are all lined up, cover completely in the remaining sauce. I find 3 cups of sauce is enough for the bottom of the dish and to cover the rolls. I sprinkle grated parmesan on top [optional step], and bake in the oven for 30 minutes [no need to cover it].
Serve and Enjoy! Notice how easy they are to serve and they freeze great as well!!! I freeze them in portions of two as that’s all I’ll need for dinner!
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 2 rolls per person
- 1 package of noodles (you’ll probably make between 8 – 12)
- Any vegetables you want, I used:
- 1 zucchini
- 1 carrot
- 4 mushrooms
- 3 tomatoes
- 1/2 red onion
- 2 cloves of garlic, minced
- 1-2 tbsp olive oil
- Roughly 3 cups of red sauce (tomato, pasta or marinara)
- Cheese! Anything you want, I used:
- 200 g ricotta
- 1/2 cup mozzarella
- 1/2 cup or so of shaved parmesan
- Optional: grated parmesan for on top the rolls
- Other filling options: ground beef, chicken, or turkey or cut up chicken breast, beans, lentils, spinach
- First, cook your filling. If using meat, cook and drain the fat. Dice up vegetables small and fry in olive oil and minced garlic until almost all the moisture has evaporated. Remove from heat and let it cool slightly.
- Next, make your cheese mixture in a large bowl. Mix with slightly cooled filling, making sure you have a good cheese to filling ratio. Place it in the fridge until you are ready to fill your noodles.
- Line a baking dish with tinfoil and coat the bottom of the dish with red sauce and preheat the oven to 350 degrees Fahrenheit.
- Bring a large saucepan of water to a rolling boil. Cook noodles, a few at a time for 8-9 minutes or until al dente. Remove using tongs and a spoon to avoid ripping and lay out on a wire rack.
- Once you have a few noodles cooked and cooled slightly, take about a ¼ to a ⅓ cup of filling and spread it out along the length of the noodle, remembering to leave a half inch gap at one end. Start at the end with the gap and roll it up. Place them end side down in the prepared baking sheet. Once they are all lined up, cover completely in the remaining sauce. If desired, sprinkle grated parmesan on top and bake in the oven for 30 minutes.
Adapted from Budget Bytes