This is one of those posts that I just can’t seem to find a way to start. So I will just say what I know to be true about these lasagna rolls, they are satisfying, delicious, and easy to make. I also like them because unlike an entire lasagna, there is built in portion control in these rollups. I will usually make 4 rollups per person and that is filling, even for the boys’ hefty appetites.
You can really make this recipe into anything that you want it to be. Once you have the technique down, which you will accomplish after making this one time, you can fill the rollups with any kind of cheese, vegetable, or meat mixture you desire. Her recipe calls for meaty portobello mushrooms, chopped spinach, part skim ricotta cheese, and a pinch of nutmeg. Then the rollups are topped with a generous sprinkling of part skim mozzarella cheese and I add some parmigianno cheese for good measure. She calls for whole wheat lasagna, which I do not use. We are just not fans of the whole wheat noodle.
The only down side of this recipe is that is does take some time to prepare, probably about 30-40 minutes. And then it cooks for about 1 hour. This is no thirty minute meal, so I like to make it on a Friday night when I can relax a bit more about time. I use my own marinara sauce when I make this, but I don’t doubt that her sauce is tasty. You can of course also used some store bought canned sauce if you are pressed for time.
Here are my noodles ready to be rolled:
I would highly recommend trying this recipe, or just lasagna rollups in general. I think it is easier and healthier than making a whole lasagna. (Of course, I guess that depends on how many of these you eat). 😉