Lasagna Rolls

I have been really behind about posting my recipes. I have felt like I was coming down with something for about a week now. Not to mention it has been BEAUTIFUL here! Well, until today....

It's really nasty outside right now... boo! 

All well... On to the food! 

I found this recipe in The Best Casserole Cookbook Ever.

I have posted some recipes from it on here before. So far every one of them I have tried has turned out amazing! I cut the recipe in half because it originally made 20-24 servings, here's what I done.

Lasagna Rolls

1/4 C butter

1 large onions, chopped

1 cloves garlic, minced

3/4 lb extra-lean ground beef

1/2 lb ground turkey breast

1/2 c roasted red peppers, diced

1 C ricotta or cream style cottage cheese

1/2 C grated parmesan cheese

2 large egg yolks

3/4 t salt

¼ t ground nutmeg

½ T chopped fresh parsley

1 package (1 lb) lasagna noodles (I used whole wheat noodles)

1 1/2 lb mozzarella or Monterey jack cheese, sliced

White Sauce (recipe below)

Herbed Tomato Sauce (recipe below)

1. Preheat the oven to 375°.

2. In a large skillet, melt the butter over medium-high heat and add the onions, red peppers, and garlic. Sauté for 10 minutes, or until the onions are very tender. Add the ground meats and continue cooking, stirring often, until crumbly and no longer pink. 

Drain off the fat. Put the meat mixture in a large bowl and cool. Add the ricotta,

Yes, that is a huge thing of ricotta cheese! I put it in everything!

 parmesan cheese, egg yolks, salt, nutmeg, and parsley and mix well. 

3. Prepare the white sauce and herbed tomato sauce (recipe below.) Spoon half of each sauce into the bottom of a 9x13 inch pan. 

I was shocked that none were broken!

4. Cook the lasagna according to the package directions until al dente, or firm to the bite, and drain. Add the olive oil to the water and then drain the noodles. Lay them out flat on a work surface, side by side. 

5. Spoon an equal amount of filling over two-thirds of each noodle. 

Roll up each noodle, starting from the filled end. Stand the rolls close together in the sauced baking pans. 

Spoon the remaining herbed tomato sauce and white sauce over the rolls, and top with the mozzarella cheese. 

Bake uncovered, for about 45 minutes, or until heated through and the cheese is melted. 

I like my cheese a little crispy! 

White Sauce

Makes 5 Cups

4 T butter

1/3 C all-purpose flour

2 C hot milk

3 C hot homemade or prepared chicken broth

In a medium saucepan, melt the butter over medium heat and stir in the flour until smooth, Gradually whisk in the hot milk and chicken broth. Bring to a boil, reduce heat to low and cook at a simmer, whisking constantly, until thickened and smooth, Cool and refrigerate if not using right away.

 Herbed Tomato Sauce

Makes 5 Cups

3 T butter

¼ C chopped green onion (white and green parts)

2 cans (15 oz each) tomato sauce

1 C homemade or prepared chicken broth

1 t dried basil

½ t salt

In a large skillet, melt the butter. Add the green onion and sauté for 2 to 3 minutes, until soft. Add the tomato sauce, chicken broth, basil, and salt. Simmer, uncovered, for 30 minutes or until reduced and slightly thickened. Cool and refrigerate if not using right away.