Once again, my photo taking skills (or lack there of) take away from just how wonderful this dish really is. But that's ok...I can give you my word that you will love this dish. Well, if you like pasta dishes that is :)
I think I mentioned once that I had my own personal chef business for a while. One of my favorite recipes to make for people was for Spinach Stuffed Lasagna Ruffles. I didn't particularly love the name - I'm just not a ruffles sort of of girl - but it was a fantastic dish to prepare and freeze and have come out tasting damn near like it was right out of the oven.
While going through Stephen's (The Obsessive Chef) new cook book, A Cook's Book for Cooks, he had a recipe for Lasagna Roll Ups that was very (VERY) similar to the one I had made. So, of course, I thought this was the perfect little homage to him. A dish I've made before, but this time, making it more to his notes than to mine. All I can tell you is if you have never made lasagna roll ups before... make them soon. I made my own sauce, but to simplify things a bit, you can always use a jarred sauce... I won't tell!!
Lasagna Roll Ups
Inspired by Stephen, The Obsessive Chef
8 lasagna noodles, cooked according to package directions
1/2 lbs Italian sausage
1 Tablespoon tomato paste
28 oz can crushed tomatoes
pinch of granulated sugar
2 teaspoons dried oregano
1 teaspoon dried basil
garlic salt and pepper to taste
1 oz cream cheese, room temperature
1/3 cup ricotta cheese
1 Tablespoon parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon oregano
4-6 large fresh basil leaves, chopped
1-2 cups shredded mozzarella cheese
In a skillet, over medium heat, brown the sausage; drain any excess grease. Add the tomato paste and stir until it's incorporated. Add the crushed tomatoes, sugar, oregano, and basil; stir to combine. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 5-10 minutes.
Meanwhile, mix together the cream cheese, ricotta, parmesan, garlic powder, and oregano until well combined. Gently fold in the basil leaves.
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Lay the noodles out on a flat surface. Leaving a 1-inch area at one end of each noodle, spread about 1 Tablespoon (or more) of the cheese mixture on each noodle. Roll the noodles up towards the clean side and place in prepared baking dish, seam side down. (I cut my roll ups in half.. no reason why, just felt like they would be easier to eat that way) Pour as much of the sauce as you want over the roll ups and top with shredded cheese. Cover the pan with foil and bake for 20 minutes. Remove foil and baking another 10-15 minutes or until the cheese is melted and bubbling. Remove from oven and allow to sit for 5 minutes before serving. Enjoy!
One Year Ago: Christmas Pasta