We do love to roll our party food up, don't we?
But the name Lasagna Roll Ups (aka Lasagna Rolls) does not do justice to the garlic-chicken-marinara sauce or the spinach-ricotta-Parmesan filling.
It does, however, hint at the convenient, single serving portions
built in; one lasagna roll per guest with enough for seconds.
There are several options in this recipe for fresh or
prepared ingredients like spices and spinach. Fresh is best, of course, but
prepared is easiest and still really good. And if you really want easy...
substitute store-bought marinara for the homemade lasagna sauce.
12 ruffled-edge lasagna noodles
2 tablespoons cooking oil
2 tablespoons olive oil
1 1/2 cups finely chopped onions
2 teaspoons fresh basil, minced, or 1 teaspoon dried
1 teaspoon fresh marjoram, minced, or 1/2 teaspoon dried
2 bay leaves, crumbled
3 large cloves garlic, peeled and minced
1/4 teaspoon salt
1 teaspoon ground black pepper
1 boneless, skinless chicken breast, finely chopped
1 (1-pound) can tomatoes, drained and chopped
1 (15-ounce) can tomato sauce
1 cup grated Parmesan cheese, divided
1 1/2 cups ricotta cheese
4 cups fresh spinach, trimmed and chopped or 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon cream of tartar
Add the cooking oil to a large pot of salted boiling water and cook the noodles in it until tender but not overcooked. Drain on parchment paper or wax paper and cool.
Heat the olive oil in a large skillet. Add all the sauce
ingredients to the skillet except the
tomatoes and tomato sauce. Sauté for about 5 minutes, then set aside 3
tablespoons of the mixture. Add the tomatoes and tomato sauce to the skillet and
continue cooking on low for 15 minutes.
Preheat the oven to 375°.
Set aside half the Parmesan cheese. Mix the remaining
filling ingredients well in a medium bowl. Stir in the onion-garlic mixture you
set aside earlier.
To assemble the dish, spread half the sauce in the bottom of
a 9"x13"x2" baking dish. Spread 3 tablespoons of the filling
mixture onto a noodle, roll it up and place it seam-side-down in the baking
dish. Repeat until the noodles are gone or the dish is full.
Drizzle the remaining sauce over the rolled lasagna and
sprinkle with the remaining Parmesan cheese. Cover with aluminum foil and bake
for 25 minutes. Uncover and continue baking for another 5 minutes.
Makes 12 servings, which will typically feed 6 to 8 guests.
Salad and crusty French bread go well with Lasagna Roll Ups.