Lasagna Rollups

This isn’t your ordinary lasagna.

Yes, there are quite a few parts to the recipe. However, there are also shortcuts, and it is well worth the effort. The presentation itself is unique for lasagna, and the flavor is full on Italian cuisine. Don’t be intimidated. I wouldn’t offer it to you if it wasn’t something I didn’t think you could do. Let’s do the parts.

Bechamel Sauce

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·       1# unsalted butter

·       2 bay leaves

·       2 t. thyme leaves

·       1 t. black peppercorns

·       2 c. flour

·       8 c. milk

·       Salt

Method

1.       Melt the butter in a large pot over medium heat.

2.       Reduce the heat to low and add the bay leaves, thyme, and peppercorns. Cook until fragrant.

3.       Raise the heat to medium, and add the flour, stirring constantly for about 5 minutes.

4.       Slowly add the milk, again stirring constantly for about 10 minutes.

5.       Taste and add salt as needed.

6.       Move to a bowl and set aside.

Meat Sauce

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·       2 T. olive oil

·       1 T. minced garlic

·       28 oz. San Marzano whole peeled tomatoes, not drained

·       4 oz. sliced black olives, drained

·       1 t. crushed red pepper

·       2 t. Italian seasoning

·       4 oz. ground beef

·       4 oz. ground pork

·       ½ c. bread crumbs, seasoned

·       1 T. dried basil

·       1 T. minced garlic

·       1 egg

·       ½ small diced yellow onion

·       Olive oil for rolling

Method

1.       Heat oven to 375 degrees.

2.       Mix beef, pork, bread crumbs, basil, garlic, egg, and onion together until well-integrated.

3.       Form into 4 equal sized meatballs (about 2 oz. each)

4.       Roll in olive oil and place on a sheet pan covered with parchment paper.

5.       Bake for 20 minutes or until roasted golden brown.

6.       Heat oil in large, high sided skillet over medium heat.

7.       Add garlic and cook for 30 seconds or until fragrant.

8.       Add tomatoes, olives, red pepper, and Italian seasoning. Stir to break up tomatoes.

9.       Cook, partially covered, for 15 minutes, stirring occasionally to continue to break up tomatoes.

10.   Remove meatballs from oven and cool for about 5 minutes.

11.   Add to sauce, breaking up meatballs in the sauce.

Assembly

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·       Your favorite tomato sauce, (store bought jar or homemade will do, but it needs to be smooth)

·       6-8 sheets of slightly cooked lasagna noodles (only about 1 minute in boiling water)

·       Bechamel sauce (above)

·       4 oz. parmesan, grated

·       8 oz. mozzarella, shredded

·       Meat sauce (above)

·       1/2 c. ricotta

Method

1.       Heat oven to 400 degrees.

2.       In a 13x9 baking dish, spread a thin layer of tomato sauce on the bottom.

3.       On a clean surface, lay out a pasta sheet and spread a thin layer of bechamel sauce. Top that with grated parmesan and shredded mozzarella.

4.       Cover with another pasta sheet. Spread a layer of the meat sauce, and tightly roll up the lasagna sheet. Set aside on a baking sheet.

5.       Repeat with all the lasagna sheets.

6.       Place the baking dish in the refrigerator for 5 minutes.

7.       Remove and cut each roll into 1 1/2 inch thick discs. Place the discs in the baking sheet, snug against one another.

8.       Pour 1 tablespoon of tomato sauce over each one, and top with a dollop of ricotta (about 1/2 T).

9.       Place the baking sheet in the oven, and bake for about 20 minutes or until pasta edges get crispy.

10.   Serve hot.

11.   Enjoy

Variants

This entire recipe is a variant of lasagna. The mix of flavors, the presentation, and the construction are all so different from a traditional Italian dish. I’m not convinced it is any more work than the normal dish.