This less familiar version of the classic layered lasagna dish offers a meal that is a bit more elegant, but is still very comforting. Moreover, the bonus of added vegetables makes this version a complete, one-pan meal. For this recipe I use diced onions, zucchini and mushrooms, but you can substitute other vegetables that you might have on hand, such as spinach or leeks, for equal success.
Do not let the rather lengthy list of ingredients fool you; this recipe has three distinct steps, two of which can be done ahead of time. The first step is to prepare the meat sauce, the second step is to sauté the vegetables, and the third step is to assemble the dish. I am a big proponent of doing as much ahead as possible, so I always try to have the meat sauce and the sautéed vegetables on hand and stored in the refrigerator. That leaves a quick, final assembly as all you need to do before baking.
This dish feeds six to eight people. If you are cooking for only two or three people, I would suggest to assemble the whole recipe, but bake half of it in a smaller container and freeze the other half (unbaked) for later use. To have something like this ready in the freezer can come in handy for one of those busy weekdays when you have absolutely no time to cook. However you make it, you will find this lasagna rollups dish will equally be loved by the young and by those with more “sophisticated” palates.
Lasagna Rollups
(serves 6-8)
- 1 package, 16-oz. wavy lasagna noodles
- 2 TBSP. olive oil
- 1 lb. lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 28 oz. can of Italian crushed tomatoes
- 1 tsp. dried oregano
- 1 tsp. sea salt
- ½ tsp. ground pepper
- 4 TBSP. olive oil
- 1 small onion, diced
- 2 medium zucchini, diced
- 6 medium Cremini mushrooms, diced
- additional salt & pepper to taste
- 1 (15-oz.) container whole milk Ricotta cheese
- 2 large eggs, lightly beaten
- 8 fresh basil leaves, minced
- 1½ cup Mozzarella cheese, shredded
- ½ cup Parmesan cheese
- Prepare the meat sauce: In a large skillet, sauté the ground meat in the olive oil until almost fully cooked and then add the onion. Cook until the onion turns translucent and then add the garlic. Cook for a few minutes more, stirring well. Add the tomatoes, oregano, salt and pepper and cook under medium-low temperature for about 10 minutes or until the sauce is slightly thickened. Taste and adjust the seasoning. Remove from the heat.
- Prepare the vegetables: In a large skillet, heat the olive oil and add the second onion. Sauté until light brown and then add the zucchini. Cook for 3-4 more minutes and then add the mushrooms. Season with some additional salt and pepper and continue cooking until all vegetables are soft and brown. (N.B. – These first two steps can be done up to two days ahead.)
- Pre-heat the oven to 375°F.
- Assemble the dish: Cook the pasta al dente (i.e., a few minutes less than the directions on the package). Drain and toss the pasta with 1 tablespoon of olive oil so they do not stick. Lay them flat on a sheet tray.
- In a large bowl, mix the vegetables with the Ricotta, eggs and basil. Lay out four lasagna noodles on a work surface and spread about three tablespoons of the Ricotta mixture evenly over each noodle. Starting at one end, roll them up, one at a time. In a 13”x9”x2”pan, add one cup of meat sauce and spread evenly. Add the lasagna rolls, seam side down. Spoon the remaining meat sauce over the lasagna rolls. Sprinkle the cheese over the pan, cover tightly with foil and bake for 20 minutes. Uncover and bake for 10-15 minutes longer, until the cheese browns lightly. If the cheese is not lightly brown turn on the broiler for a couple of minutes, watching it closely. Let stand for 10 minutes before serving.
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