urmet Lasagna Rolls.Do you ever need a fancy dish and don’t know what to make? I can help you out!
When serving these BEST Lasagna Roll Ups to large groups, my family and to guests, everyone appreciates them and feels they have been treated to a really special meal, because of how gourmet they look, and the taste is spectacular.
When making them, instead of the usual pan of lasagna where everything is piled inside of the pan, to make the BEST Lasagna Roll Ups the filling is rolled inside of the individual noodle, for an extraordinary presentation.
Once the rolls are filled, they are set on top of a bed of marinara sauce, then adorned with Pesto and Alfredo Sauce for a sophisticated taste, which is created as the ingredients are a perfect combination of flavors.
They look like a work of art, so you might be a little nervous, but these BEST Lasagna Roll Ups are so easy to make, and I’ll show you how in my step-by-step tutorial below.
One last tip: I like to serve the Best Lasagna Roll Ups with extra sauce on the side for those who are ‘sauce’ people. I like extra sauce on about everything, where my handsome hubby Stan doesn’t. Are you a ‘sauce’ person, or not? See, this way, everyone is happy with your Best Lasagna Roll Ups.
16 oz. box lasagna noodles (cook entire pkg. and pick out the best to use, which will be approximately 1/2 – 2/3 of the box), cooked al dente
12-16 oz. bottle Alfredo sauce
14-16 oz. bottle marinara or spaghetti sauce
1 pkg pesto sauce mix (Knorr brand if possible) mixed according to directions with two exceptions:
• Use milk or half and half in place of the water & oil
• Use ¾ cup milk or half and half – not 1 cup of liquid (this will make it thick, which is what we need for thid recipe )
15 oz. ricotta
1/2 lb. sweet Italian sausage
1 lb. ground hamburger
1 Tbl. garlic, chopped
1 med. onion
8 slices bacon, diced* (see directions below if using precooked bacon)
9 -12 oz. fresh spinach, cooked, and squeeze dry of excess water
16 oz. (4 cups) Italian cheese blend or mozzarella
1 large egg, lightly beaten
2 ½ tsp. Italian seasoning
1/2 cup grated Parmesan cheese (use fresh cheese, not canned for best results)
1 tsp. basil
1 tsp. oregano
1/4 tsp. fresh grated nutmeg (best if possible), or ground
1/2 tsp. salt
1/2 tsp. Montreal steak seasoning
2/3 – 1 cup diced sundried tomatoes (drained well if packed in oil)
1/4 cup fresh parsley
Cook lasagna noodles until al dente, stirring often to separate them.
Cook until they are tender, but they should still have a good ‘bite’ to them.
Drain well and pour a little vegetable oil over the noodles
And gently coat each noodle to prevent them from sticking to each other.
In a fry pan combine the chopped bacon over medium heat.
When cooked through, remove to a bowl.
*If using precooked bacon, skip this step.
To the empty pan, add ground beef, onion, garlic and sausage.
Cook this mixture completely through, until there is no pink left in the meat.
Meanwhile grate the FRESH Parmesan cheese.
If using fresh nutmeg, grate on any grater with fine holes.
Fresh nutmeg is found in the spice isle.
It lasts for years in the bottle it comes packaged in and has a wonderfully distinct flavor not found in the pre-ground nutmeg.
Place cooked meat mixture in a large bowl along with remaining filling ingredients, including the cooked bacon OR precooked bacon directly from the package, diced small.
Pour the marinara and approximately 1/3 of the bottle of Alfredo sauce in the bottom of a 9×13 cake pan.
Mix together with a spatula or spoon.
To make a Lasagna Roll Up, lay a lasagna noodle out on a cutting board, and spoon about 2/3 – 3/4 cup of the filling onto the noodle.
Spread out evenly.
Begin at one end and roll the lasagna noodle up.
Place the noodle in the pan with the seam side against the pan or another noodle.
This will keep it from coming unwound.
Continue with the remaining noodles. (This is more than one batch of lasagna rolls. The recipe listed will not make this many. This was for 2nd Sunday)
Pour remaining alfredo over the noodles, spooning a bit on top of each; distributing evenly.
Prepare the basil pesto sauce according to above directions.
Use milk or half and half in place of the water & oil
Use ¾ cup milk or half and half – not 1 cup of liquid
Spoon the the pesto sauce over the alfredo sauce.
Bake at 350 degrees for 40 minutes or until the lasagna rolls are heated through.
Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018
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