I know, I did Lasagna in the first book. But I didn’t do it as a roll up, kind of an Italian Futo Maki. I thought it would make an attractive, different presentation for lasagna. You can also individualize the lasagnas, one meat, one veggie, one broccoli, etc. This also has the advantage of not making a huge amount of leftovers for you to gobble up at some later date. So grab your ramekins and let’s cook Italian.
8 Lasagna noodles (not the no boil kind)
¾ cup of hamburger and/or veggies you might prefer like finely chopped peppers,
spinach, broccoli flowers, etc.
1 garlic clove crushed
¼ cup finely chopped onion
2 eggs beaten
2/3rd cup shredded and chopped small, mozzarella cheese
1/3rd cup shredded and chopped small, Parmesan cheese
¾ cup ricotta cheese
½ Tbs. Oregano
½ Tsp. Basil
salt & pepper
¼ cup Italian Bread Crumbs
¼ cup spaghetti sauce (1 cup or so more for the side sauce)
3 ramekins sprayed with PAM
Preheat oven to 350 degrees
In a large pot of salted water, boil the lasagna noodles until they are flexible. Sauté the hamburger in a little oil, breaking it up into small bits. Add the garlic and onion (sweet red peppers) and cook until they soften. Drain the pan and place the ingredients onto a paper towel to drain. Chop any other vegetables finely and reserve.
Beat the egg and add to it the cheeses, breadcrumbs, spices, etc. and spaghetti sauce. Salt and pepper this to taste. Lightly spray 3 ramekins with PAM
Take two of the lasagna noodles and overlap the second noodle about an inch over the first to make a very long noodle. I make two holes with a small knife in this and jam a toothpick into each. Don’t try going thru with one toothpick as the noodle just breaks. Pull these toothpicks out when the roll is ready to place in the ramekin. Coat one side of the noodle with a very thin coat of the mixture. Lightly sprinkle this with the meat or veggie mixture, pat this down flat.
Roll the noodles up. Don’t be afraid if it oozes out the side or it is crooked. You can pat the filling back
into the top and bottom and press it between two hands to reform it. Place it in a lightly sprayed ramekin. Put a little bit of the meat or veggies on top so you know which is which. I stick a toothpick into the seam in the roll to insure that they don’t unroll as they cook. Bake at 350 for 30 mins. Let them cool for 5 min. or so to harden up. In the meantime, heat up the side sauce. Then using two forks pick the roll out of the ramekin and put it on the plate. Serve it with some of the sauce on the side, a cool caesar salad and a good Valpolicello wine.
This will definitely go into the next book.