Lasagne Roll Ups

This little recipe is a fun twist on traditional lasagne. Instead of lying the noodles flat, you roll 'em up...hence the name Lasagne Roll Ups. It uses prosciutto as the meat so it's not real heavy with meat but you can certainly add ground beef or ground turkey to the sauce if you'd like. The first time I made this was about 5 years ago, then I kind of forgot about it until a few weeks ago when I ran across it in my binder. I'm sure not going to let 5 years go by before I make it again.

Lasagna Roll Ups



1 12-ounce package lasagna noodles

1 24-ounce jar pasta sauce – or your favorite recipe

1 15-ounce container Ricotta cheese
1 10-ounce package frozen chopped spinach, drained well
1 egg
4 ounces prosciutto, chopped
1 cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper

1 cup mozzarella cheese
¼ cup grated parmesan cheese

Cook lasagna noodles in salted water until soft but still firm to the bite. Drain. Lay out on a cookie sheet. Set aside.

In a medium bowl, combine Ricotta, spinach, egg, prosciutto, parmesan and salt and pepper.

Grease a 9x13 inch baking pan. Pour half of the pasta sauce in the bottom of the pan.

Lay out one lasagna noodle on a flat work surface. Spread about 3 – 4 tablespoons of the ricotta filling on the noodle. Roll up starting at the short ends. Place seam side down on top of pasta sauce. Repeat with remaining filling and noodles.

Pour remaining pasta sauce over filled noodles. Sprinkle with 1 cup of mozzarella and ¼ cup parmesan.

Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven and allow to stand for 10 minutes before serving.

Makes 8 – 12 lasagna rolls

All the stuff.....this picture shows 

TWO packages of proscuitto. I only 

 used ONE. It also doesn't show the salt. 

But I did use some.

Cook your noodles and lay them 

out on a cookie sheet. Set them aside. 

Then combine the Ricotta, drained 

spinach, egg, chopped proscuitto, parm, 

and the salt and pepper.

Here's the mixed up mixture.

Working with one lasagne 

noodle at a time, spread some 

of the mixture out on each one.

 About 3 - 4 tablespoons for each noodle. 

I didn't measure...I just eyeballed it.

Then starting at the short end, 

roll 'em up! Repeat until all the 

mixture is gone. You should get 

about 12 or so.

Pour half of your sauce in the 

bottom of your pan.

Place the rolls in the pan.

Pour the remaining sauce over the 

roll ups then sprinkle with the cheeses.

Bake it up, eat it up, rah, rah, rah!!

Pasta Salad

I love pasta. Any kind. So as I was perusing my recipes the other day, and didn't see a pasta salad recipe, I set out to make that right. So here you go....a pasta salad that's really good. Makes enough to feed about 15 people but can be doubled with no problem. You can also make extra dressing to toss with the pasta after it's set overnight to make it extra yummy!

Pasta Salad



1 8-ounce package shell pasta ~ cooked, drained and set aside
2 eggs ~ hard boiled & chopped
1/2 cup red onion ~ diced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup shredded cheddar cheese
1/2 cup chopped green onion ~ optional


Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
2 green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika ~ for garnish

In a large serving bowl, toss together the pasta, egg, bell peppers, onion and cheese.

In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, and hot pepper sauce. Stir until well blended.

Pour dressing over the pasta, and toss to coat thoroughly.

Sprinkle with paprika.

Cover tightly, and chill 4 hours, or overnight for best flavor.


 
Let's get going.

 
Chop your veggies.

 
Combine the dressing ingredients.

 
Combine the salad ingredients.

 
Pour the dressing over the salad. 
Mix. chill for several hours or overnight.

 
Easy, right? And so good!!