Lasagna Rolls

If you're a regular reader of the blog, you know that I could be completely content if marinara sauce was fed to me intravenously.  I'll eat almost any Italian dish and lots of it, thank you very much.  So when I saw this dish at a local restaurant, it intrigued me.  Yes, it's just like the classic Lasagna, but it's a perfect portion rolled up in one noodle.  Not a bad idea at all.

So I've decided to make my own version of it using part of recipes I already have.  We're using a variation Quick and Easy Marinara sauce recipe that we've used in the past, with one extra can of the crushed tomatoes and just a little oregano added for a different flavor.  The fillings are very similar to our other lasagna recipe.  The only difference is that we're rolling instead of layering.

The essential part is getting the noodles to the right consistency.  They need to be soft enough so they are pliable, but not too soft that they start to tear or disintegrate in the pot.  So once your water reaches a boil, back of the heat and maintain a slow boil, not a violent, crazy type of boil that could tear the noodles apart.  We're going to cook 15-16 noodles, but we'll only probably use 12.  We're factoring the distinct probability that one or two noodles will tear or disintegrate in the water.  So consider them sacrifices to the pasta gods...  Better safe than sorry.

Lasagna Rolls

Makes 12 rolls

Sauce
3 14 ounce cans crushed tomatoes
1 6 ounce can tomato paste
1 1/2 tablespoons basil
1 tablespoon oregano
2 cloves garlic, minced


Lasagna Rolls

32 ounces ricotta cheese
1 cup mozarella cheese
1 cup parmesan cheese
1 egg
1 teaspoon salt
1/2 tablespoon basil
1/2 tablespoon oregano
3/4 pound italian sausage
4 ounces sliced pepperoni
15-16 lasagna noodles

In a large saucier or saucepan, brown the Italian sausage and place it in a large bowl for later.  Drain off the excess oil, but set aside to use later.

Heat a large stockpot of water to boiling and add the lasagna noodles.  While they cook for about 10 minutes, so they are pliable but not completely cooked, turn to the sauce.

In that pan you cooked the sausage in, add all of the sauce ingredients and mix well over medium heat.  Once it reaches a boil, reduce the heat so it can simmer while you make the rolls.

In the bowl with the cooked Italian sausage, mix together the cheeses, egg and spices in a large bowl and then allow them to sit while you turn to the noodles.

When the noodles are ready, strain off the water and then shock them with either a spray of cold water or dunk them into a pot of cold water to stop them from cooking any farther.  Lay them on a cooling rack and prepare to assemble.

Lay one noodle out on a cutting sheet or a piece of wax or parchment paper.  Spread a thin layer of cheese and sausage on the roll.  Lay a few pepperoni slices as well, then roll it the noodle up tight.  Set aside for the moment and repeat until the fillings are gone.

Spray a 13x9 inch pan with non-stick spray.  Pour just enough sauce into the pan to coat the bottom as well.  Lay the rolled noodles in the pan, allowing for a little space between each roll.  Once the pan is full, cover the  rolls with the sauce and bake in a 350 degree oven of 30-45 minutes or until the cheese is melting.

Move the rolls to serving plates and ladel a scoop or two of the sauce over each.