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tonight's dinner...
Jun. 18th, 2009 05:58 pmlasagna rollatini
SERVES 6 -8 , 16 Lasagna Rolls
(my corrections are in italics)
Ingredients
Lasagna Rolls
* 1 lb lasagna noodle
* 1 (15 ounce) container ricotta cheese (whole or reduced fat)
* 1 (10 ounce) box frozen spinach, defrosted, minus 3 tbs for sauce we got a package of 16oz baby spinach frozen
* 1 1/2 cups parmesan four cheese blend (with Parmesan, Asiago, Fontina, Romano) we couldn't find the 4 cheese blend, so we went with the 3 cheese that we could find and added the fontina
* 2 eggs, whisked
* 1 tablespoon parsley, to taste
* 1 tablespoon oregano, to taste
* salt and pepper
Sauce
* 1 head roasted garlic, large, minced we found out later that we didn't really need to roast it. we could have just used the minced garlic we had in the fridge
* 1 tablespoon olive oil
* 3 tablespoons butter or margarine
* 1 tablespoon flour i used 2 tablespoons of flour
* 16 ounces heavy cream or half-and-half
* 1 cup dry white wine or white wine vinaigrette we eliminated this
* 1/2 cup parmesan four cheese blend (to taste)we used 1.5 cups total
* 1 roma tomato, diced could have used 2 or 3
* 3 tablespoons spinach (set aside from pasta) we eliminated this
* 1 tablespoon parsley
* salt and pepper
Directions
1. Rolls:.
2. Set oven to 350°F.
3. In a large tall pot, cook pasta according to package, just under fully cooked. They should be able to roll up without breaking. we started the water while making the filling and had the filling done just as the pasta was aldente. timing on this is key.
4. Go ahead and roast your garlic. (Just cut the top off so all the cloves are showing, drizzle with olive oil, wrap in tin foil and pop in the oven for 30 minutes at 350°F). again...you can eliminate this step if you dont want to roast your garlic
5. In a large bowl, combine the rest of the lasagna roll ingredients until combined.
6. Lay out a noodle on a clean surface. Place a layer of cheese mixture down the noodle, making sure not to over stuff. Roll long wise. Place in a lightly sprayed 9x13 baking dish, seam down. Repeat with the rest. this is not as easy as it sounds. remember...the pasta will be HOT as it's just coming out of BOILING water. why yes i did burn my fingers, why do you ask?
7. Set to the side.
8. Sauce:.
9. In a saute pan, heat olive oil over medium high heat. Add roasted garlic and let it cook for about 1 minute.
10. Add butter. Once melted, mix (whisk the flour so you dont get lumps) in flour, making a roux, cooking for about 1 minute.
11. Whisk in white wine, cooking for about 1-2 minutes, letting the alcohol cook out. we eliminated this step, but what the original writer of the recipe neglected to add was when to add the cream. we should have added the cream here, so be sure to add the cream at this point if you plan to make this yourself
12. Then add the cheese, stirring until melted in, then add spinach, stirring until incorporated in sauce, and lastly the tomatoes. it was at this point when i said to my sister "when do we add the cream? the cheese isn't melting? should we add the cream now?" to which she replied..."looks like a good time to add it to me!" it was a good thing too 'cos the cheese was getting clumpy and not melting at all.
13. Season with salt and pepper and add parsley. Let simmer for about 5 minutes.
14. Pour over lasagna rolls, cover and bake in preheated oven for 30-35 minutes or until pasta is fully cooked and heated throughout and sauce is bubbling. we only cooked it for 20 minutes. plenty of time to finish the baking
15. Serve and enjoy! oh yes..it was quite yummy
a few notes:
a) instead of making lasagna rolls with this sauce, we are planning next time to make a bowl of pasta with shrimp in this sauce. unfortunately my mother can't have it 'cos she's lactose intolerant.
b) be sure to add the cream just after you add the wine. it does not say this in the original recipe and it nearly made me toss the whole shebang out. i was very disappointed that i didn't notice that at first. always read through your recipe before you start making it and be sure that all of your ingredients are accounted for.
c) if you need something vegetarian to take to a dinner party, this is a good recipe. you will get something like 16 pieces out of it. we got 14 because 2 of the lasagna pieces were broken. i'm sure you could make it vegan, but i'm not quite there yet.
d) you will only be able to eat 2 rolls (if that) unless you are absolutely ravenous. i was slightly hungry and i only got through 1 1/2 rolls.
e) you can also add cooked italian sausage to the recipe. broil the sausage as you normally would and once you're ready to bake the rolls, slice the sausage into pieces and add them to the sauce before baking. quite delicious.
i hope y'all enjoyed my little foray into cooking for tonight. i had seen this meal in the olive garden commercials every day and wanted to make it. should you try it, please be sure to comment on my recipe so i can make it better.
SERVES 6 -8 , 16 Lasagna Rolls
(my corrections are in italics)
Ingredients
Lasagna Rolls
* 1 lb lasagna noodle
* 1 (15 ounce) container ricotta cheese (whole or reduced fat)
* 1 (10 ounce) box frozen spinach, defrosted, minus 3 tbs for sauce we got a package of 16oz baby spinach frozen
* 1 1/2 cups parmesan four cheese blend (with Parmesan, Asiago, Fontina, Romano) we couldn't find the 4 cheese blend, so we went with the 3 cheese that we could find and added the fontina
* 2 eggs, whisked
* 1 tablespoon parsley, to taste
* 1 tablespoon oregano, to taste
* salt and pepper
Sauce
* 1 head roasted garlic, large, minced we found out later that we didn't really need to roast it. we could have just used the minced garlic we had in the fridge
* 1 tablespoon olive oil
* 3 tablespoons butter or margarine
* 1 tablespoon flour i used 2 tablespoons of flour
* 16 ounces heavy cream or half-and-half
* 1 cup dry white wine or white wine vinaigrette we eliminated this
* 1/2 cup parmesan four cheese blend (to taste)we used 1.5 cups total
* 1 roma tomato, diced could have used 2 or 3
* 3 tablespoons spinach (set aside from pasta) we eliminated this
* 1 tablespoon parsley
* salt and pepper
Directions
1. Rolls:.
2. Set oven to 350°F.
3. In a large tall pot, cook pasta according to package, just under fully cooked. They should be able to roll up without breaking. we started the water while making the filling and had the filling done just as the pasta was aldente. timing on this is key.
4. Go ahead and roast your garlic. (Just cut the top off so all the cloves are showing, drizzle with olive oil, wrap in tin foil and pop in the oven for 30 minutes at 350°F). again...you can eliminate this step if you dont want to roast your garlic
5. In a large bowl, combine the rest of the lasagna roll ingredients until combined.
6. Lay out a noodle on a clean surface. Place a layer of cheese mixture down the noodle, making sure not to over stuff. Roll long wise. Place in a lightly sprayed 9x13 baking dish, seam down. Repeat with the rest. this is not as easy as it sounds. remember...the pasta will be HOT as it's just coming out of BOILING water. why yes i did burn my fingers, why do you ask?
7. Set to the side.
8. Sauce:.
9. In a saute pan, heat olive oil over medium high heat. Add roasted garlic and let it cook for about 1 minute.
10. Add butter. Once melted, mix (whisk the flour so you dont get lumps) in flour, making a roux, cooking for about 1 minute.
11. Whisk in white wine, cooking for about 1-2 minutes, letting the alcohol cook out. we eliminated this step, but what the original writer of the recipe neglected to add was when to add the cream. we should have added the cream here, so be sure to add the cream at this point if you plan to make this yourself
12. Then add the cheese, stirring until melted in, then add spinach, stirring until incorporated in sauce, and lastly the tomatoes. it was at this point when i said to my sister "when do we add the cream? the cheese isn't melting? should we add the cream now?" to which she replied..."looks like a good time to add it to me!" it was a good thing too 'cos the cheese was getting clumpy and not melting at all.
13. Season with salt and pepper and add parsley. Let simmer for about 5 minutes.
14. Pour over lasagna rolls, cover and bake in preheated oven for 30-35 minutes or until pasta is fully cooked and heated throughout and sauce is bubbling. we only cooked it for 20 minutes. plenty of time to finish the baking
15. Serve and enjoy! oh yes..it was quite yummy
a few notes:
a) instead of making lasagna rolls with this sauce, we are planning next time to make a bowl of pasta with shrimp in this sauce. unfortunately my mother can't have it 'cos she's lactose intolerant.
b) be sure to add the cream just after you add the wine. it does not say this in the original recipe and it nearly made me toss the whole shebang out. i was very disappointed that i didn't notice that at first. always read through your recipe before you start making it and be sure that all of your ingredients are accounted for.
c) if you need something vegetarian to take to a dinner party, this is a good recipe. you will get something like 16 pieces out of it. we got 14 because 2 of the lasagna pieces were broken. i'm sure you could make it vegan, but i'm not quite there yet.
d) you will only be able to eat 2 rolls (if that) unless you are absolutely ravenous. i was slightly hungry and i only got through 1 1/2 rolls.
e) you can also add cooked italian sausage to the recipe. broil the sausage as you normally would and once you're ready to bake the rolls, slice the sausage into pieces and add them to the sauce before baking. quite delicious.
i hope y'all enjoyed my little foray into cooking for tonight. i had seen this meal in the olive garden commercials every day and wanted to make it. should you try it, please be sure to comment on my recipe so i can make it better.
