Tonight’s meal was inspired by Pinterest and a post I saw there about lasagna rolls. Basically, it’s a lasagna that’s rolled up with all the goodies nicely inside and the sauce dripped over the top. I like to think of it as a less messy version, which instantly appealed to me. I always seem to have trouble eating lasagna, getting it all over and ending up with this pasta goop all over my plate. Maybe it’s just me. I wouldn’t be surprised. Moving on…
Basically, I boiled the pasta down to an aldente but soft enough to roll easily. Once that is done, I took my lovely spatula and spread the cheese mix along the pasta. It’s a mix of low-fat ricotta, parmesean, parsley, sprinkle of basil, pinch of salt and folded it all together. Personally, I’d like a bit more seasoning but my family isn’t much for it, so I let it be. Then I just rolled up all up and laid them nicely in a bake dish. Over the top, I dripped a combo of ground chuck and marinara sauce. Set it all to bake like you would a lasagne.
Right before it’s done, sprinkle a good helping of mozzarella. I adore cheese, so there was quite a good helping of cheese on the top. Then pop that baby back in for another 10 minutes and voila! Single serve lasagna rolls!
Looking back and tasting it, I would like a bit more seasoning in my cheese mix. It wasn’t bad, but like I said, I’m a fan of seasoning. Another thing I would do would be to cut out the marinara sauce and use good, old fashioned pasta sauce. It worked, especially with the meat, but for myself, I might have done away with the meat in favor of a good sauce. Since I didn’t put the sauce inside the rolls, it definitely needs that to keep it from being a bit dry. I think I might also mix a little cheddar on top too. I like my cheese.
Not a bad meal, especially for a first time experiment. There’s some tweaking to be had, but it’s a start and I like it.