Today on the Sonrise Morning Show, Matt Swaim and I talked about wheat and how this staple grain was harvested and milled during Bible days. It was threshed, then ground on stone mills every day!
The recipe I chose to share using wheat is my colleague and co-host of the morning Show, Annie Mitchell Egan’s recipe for her family’s version of lasagna. As Annie said “it takes time but the recipe is not hard”. 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
1/2 pound ground beef
1/2 pound pork sausage
1 tablespoon parsley
1 tablespoon basil
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.
3 cups cottage cheese (I’d use small curd)
1/4 cup Parmesan
2 teaspoons salt
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.
Make meat and cheese mixtures ahead. Bring to room temperature before proceeding.