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Annie’s Lasagna Rollups

 

Annie with her rollups


My friend, Annie Mitchell Egan, made these during a presentation she, my friend Giovanna Trimpe, and I did for Cincitalia, the Italian festival here in Cinti. These are yummy!

Delish lasagna rollups

As Annie said: “These take a little time, but the recipe is not hard.” Annie used dry parsley and basil, so if you use fresh, use 3 times as much. Fresh herbs have more moisture than dried, so you need to use more.

Ingredients and instructions

1 box lasagna noodles

Cook noodles according to package directions, and cut in half.

Mozzarella cheese for sprinkling on top before and after baking

Meat mixture

1/2 pound ground beef

1/2 pound pork sausage

1 tablespoon parsley

1 tablespoon basil

1 teaspoon garlic powder or to taste

1 pound can crushed tomatoes

12 oz. tomato paste

Salt and pepper to taste

Sauté beef and sausage in skillet until cooked. Stir in rest of ingredients and cook until simmering, then continue to cook a few more minutes to meld flavors together.

Cheese mixture

3 cups cottage cheese (I’d use small curd)

1/4 cup Parmesan

2 teaspoons salt

2 eggs

1/2 teaspoon pepper

2 tablespoons dried parsley

Mix everything together.

Making the rollups

Spread a good teaspoon or so of sauce on noodle, leaving about an inch uncovered at the end.

Spread a teaspoon or so of cheese mixture on top.

Roll up and place upright in spring form pan – and continue with the process until you can’t fit any more rolls in pan.

Cover top with shredded mozzarella and place foil over it before putting in oven for about 25 minutes.

Remove foil and bake 5-10 minutes.

Sprinkle more mozzarella on, let rollups sit for a few minutes, then remove outside ring and serve.

Tip:

Make meat and cheese mixtures ahead. Bring to room temperature before proceeding.

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