Two Rolls, One Recipe
After looking into my favorite blog’s recipes more closely, I have noticed a theme. She creates a base recipe then variations of flavors using the same base. For example a basic cheesecake recipe can be made with a raspberry swirl, or individual cheesecakes with a strawberry topping.
The lasagne roll ups are great because they have a more appealing presentation than traditional lasagne and they are easily portioned making a great repeatable meal. The only problem is I wanted to use up the box of lasagne noodles because 1/2 a box is just a nuisance. I made both the butternut squash roll ups AND the traditional lasagne rolls to have more options to choose from when reheating leftovers. I was pleasantly surprised with the results and I actually prefer to eat one of each because they compliment one another very well.
I was able to create both dishes in under 2 hours with only one microwave/oven and two stovetop burners. Note this can be made much more simply by buying jarred marinara and frozen pureed squash but I like a challenge.
- Boil lasagne
- Chop veggies for marinara
- Saute veggies and let sauce simmer
- Lay lasagne sheets individualy to avoid sticking
- Use noodle pot to make butternut squash
- Combine filling ingredients in a bowl
- Spoon 1/3C filling on each pasta sheet and roll
- Bake and eat
I followed the recipe ingredients exactly, however I changed ingredient amounts to avoid useless laftovers. For example most ricotta cheese comes with a few extra ounces than instructed. I just used the whole tub, along with the whole bag of spinach and the entire box of lasagne noodles.
Bowl of piping hot noodles
Butternut parmesan puree
Line-up of filling and two sauces
Pre-baked butternut rolls (without cheese)
Naked red rolls
Pre-baked red rolls
The taste test!
Although I was very pleased with the results, the only thing I would change is adding even more sauce to the dish. I would still make the same rolls, I would plate them over a bed of even more pasta sauce.
- 1 box lasagna noodles, cooked
- 16 oz frozen chopped spinach, thawed and completely drained
- 16 oz fat free ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- tomato sauce
- 2 (28 oz) cans imported crushed tomatoes
- 3 cloves garlic, smashed
- 1 tbsp olive oil
- 1/2 large onion finely chopped
- 1 cup carrots, finely chopped
- 1/2 cup fat free chicken stock
- fresh basil
- 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
For the Butternut Parmesan Sauce:
- 1 lb butternut squash, peeled and diced
- 1 teaspoon olive oil
- 1/4 cup shallots, minced
- 2 cloves garlic, minced
- 2 tbsp fresh grated parmesan cheese
- kosher salt and freshly ground black pepper, to taste
Butternut puree: Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup of the reserved liquid to thin out.Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.
Lasagne Roll: Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture (just combine spinach, ricotta, park, egg, salt and pepper) and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle about 1 cup of sauce(marinara or butternut) over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Put foil over baking dish and bake for 40 minutes at 350degrees , or until cheese melts and everything is hot and bubbly. Top with parsley and serve.