LASAGNA ROLLUPS

Since I just received a another huge shipment of cheese from my partnership with Galbani Cheese, I thought it would be appropriate to make a new recipe. I am in love with all of their cheese products, but there is one that stands out for sure. If you haven’t tried their Double Cream Ricotta, you MUST! Not only was I able to use Galbani’s ricotta cheese in this recipe for Lasagna Rollups, but I also made great use of their mozzarella block to shred and melt on top!

I was inspired by a post from a foodie I saw on TikTok the other day. Their video was about a restaurant in Boston that has an amazing looking Lasagna Rollatini on their menu. Of course, there was not a recipe. So, I had to create my own for these incredible Lasagna Rollups! You are going to love them. Click here to watch my short cooking video on TikTok! If you are staying away from carbs, make my Zucchini Rollatini instead!

Prepare a simple tomato sauce, with or without meat. My sauce contained a mixture of ground beef and ground hot sausage. You can also refer to my recipe for Homemade Sauce. Too bad I did not have some in the freezer. However, this sauce worked perfectly. Pairing this quick tomato sauce with Béchamel was heavenly. These Lasagna Rollups were super rich, and oh so creamy. Truly, a decadent meal.

RICOTTA CHEESE FILLING FOR LASAGNA ROLLUPS

Cook the lasagna noodles to al dente while preparing the ricotta cheese mixture. Drain. Do not rinse. Lay the cooked lasagna noodles on paper towels to dry. In a bowl, combine the ricotta cheese, egg, kosher salt, black pepper, shredded mozzarella, Parmesan and fresh parsley. Mix well. Set aside in fridge until ready to use.

BÉCHAMEL SAUCE

Béchamel sauce sounds more difficult to prepare than it really is. Basically, you make a roux out of flour and butter then slowly add in the cream or milk then season. Melt the butter in a saucepan. Add the flour and whisk for about one to two minutes. You are not looking to brown the roux. Béchamel is a white sauce. Be sure to whisk the sides of the saucepan. Slowly whisk in the heavy cream or milk. A nice silky and thick sauce will start to form.

You want to add the liquid very slowly to ensure that the sauce is not too thin. There is a chance that you may not use all of the cream or milk. If after adding all of the cream, the sauce is too thick, slowly add in a touch more. Remove from heat and season with the ground nutmeg and kosher salt.

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PREPARING THE LASAGNA ROLLUPS

As mentioned earlier, you can make a quick meat sauce like I did, use your own homemade sauce, or even one from a jar. Basically, I just browned a pound of ground beef (80/20) with about a half pound of ground hot sausage. Poured in a can of Hunt’s tomato sauce. Added a few crushed garlic cloves and fresh basil. I let that cook while the pasta was boiling.

Preheat oven to 375 degrees. Line the bottom of a baking dish or cast iron pan with the tomato sauce. Dot the tomato sauce with a few spoonfuls of the béchamel.

I was busy creating a video, so please refer to the link above to my TikTok page to see how rolled the lasagna. Lay a lasagna noodle on a flat surface. Spread on a layer of the ricotta cheese mixture. I used a fair amount as I wanted the rollups to be quite thick. Add a touch of the tomato sauce on top of the cheese mixture. For fun, I added a touch of béchamel to a few of them as well. Roll up and place “ruffle” side up in the baking dish. Finish this same technique for the remaining noodles.

Spoon on additional sauce. I tried to lightly coat the noodles that were not submerged with just a touch of sauce so that they would not dry out. Dollop the remaining béchamel in between the rollups. Sprinkle with shredded mozzarella. Bake, uncovered for about 15 to 20 minutes. Turn the broiler on for the last minute to brown up the cheese and the edges of the noodles.

TO PLATE AND SERVE THE LASAGNA ROLLUPS

Remove the Lasagna Rollups from the oven. Garnish with freshly grated Parmesan cheese and fresh basil. Serve immediately with a salad and crusty bread. I dare you not to have seconds!

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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