Wednesday, July 9, 2014

Lasagna Roll Ups


This is one of the simplest and most satisfying lasagnas of all. Using egg roll wrappers instead of thick lasagna noodles makes it so easy. Meat sauce is made up of ground pork, beef, and lamb, flavored with bell peppers, onions and garlic.  You will have some meat sauce left over; it keeps well in the refrigerator for several days and can also be frozen.  Enjoy!

Prep time: 35 minutes     Baking Time: 1 hour            Servings 8


Ingredients
  • 1 package Egg Roll Wrappers (large 6” x 6”)
  • 1 ½ pounds ground beef, lamb, and pork (about ½ lb. each)
  • 8 oz. Whole Milk Ricotta Cheese
  • ½ cup Cream Cheese, soften
  • 1 ½ cups  grated mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • 2 cups marinara sauce, divided
  • 1 6 oz. can tomato paste
  • ½ cup of diced bell peppers (red, yellow, green) about ½ bell pepper each
  • 4 garlic cloves, mince
  • ½ cup white onion, diced
  • 2 eggs
  • ¼ cup fresh parsley, chopped (hold a little back to topping)
  • 1 tablespoon dried Italian seasoning  
  •  Salt and pepper to taste
Directions

Step 1 - Preheat oven 375 degrees. You will need an 8" x 8" baking dish, this will make about 8 - 9 servings.

Step 2 - In large skillet over medium heat, add 2 tablespoons of olive oil, add onions, peppers, and garlic, saute until tender.  Then add ground meat, cook until on longer pink, breaking meat up into small pieces, about 5 - 7 minutes.

Step 3 - Add 1 cup of marinara sauce and tomato paste and combine well, then reduce heat to low and simmer for about 5 minutes.  Turn off  and let meat mixture cool.

Step 4 - In a large bowl combine, ricotta, cream cheese, then add fresh parsley, Italian seasoning, 3/4 cup of mozzarella, 1/4 cup Parmesan cheese and blend well. Salt and pepper to taste, and then add eggs. Mix well and set cheese mixture aside.





Step 5 - Remove egg roll wrappers from package and place on a damp paper towel so the will not dry out.  Now pour a little of the reserved marinara sauce in the bottom of the baking dish and spread evenly.










Step 6 - For each lasagna roll up, take one wrapper and place about 2 tablespoons of cheese mixture at the end of the wrapper, then add a little meat mixture on top.










Do not over fill, roll the wrap around the filing and place the seam side down in baking dish.  Repeat until you have completed the first layer in your baking dish.  Pour a little marinara sauce over the roll ups, then spread mozzarella and parmesan cheese over the first layer.






Step 7 - Build second layer, laying the roll ups in the opposite direction seam side down, cover with the balance of marinara sauce, cheese and fresh parsley.  Baking dish will hold about 5 roll ups for each layer.  I do not recommend more then two layers.















Step 8 - Cover dish loosely with non-stick aluminum foil, place dish on a baking sheet and place in oven for about 50 minutes, then remove foil and let bake for about 10 minutes uncovered. Then remove from oven and let set for about 15 -20 minutes before serving.


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