I am a huge fan of pasta, so I’m always trying one thing or another. Sometimes I just want noodles and cheese. That’s sort of how my lasagna rolls were born. They’re loaded with three cheeses, herbs and topped with a semi-homemade tomato sauce.
Here’s where we start:
1 Package Lasagna Noodles
3 Tablespoons Olive Oil
1 Sweet Onion, Diced
2-4 Cloves of Garlic (depending on size and your taste), Minced
1 Jar Spaghetti Sauce (use what ever is your favorite!)
1/2 Cup Fresh Basil Leaves, Chopped and Divided
1/2 Cup Fresh Parsley Leaves, Chopped and Divided
1 Sprig Fresh Oregano
1 Teaspoon Dried Thyme
1 Tablespoon Tastefully Simple Bacon Bacon or Real Bacon Bits
1 Large Container Ricotta Cheese
2 Cups Shredded Mozzarella Cheese, Divided
3/4 Cup Grates Parmesan Cheese, Divided
1 Teaspoon Ground Nutmeg
Start by bringing some water to a boil for your noodles. Those will take about 14 minutes to cook (check your package directions).
In the meantime, heat your olive oil in a skillet. Add your garlic and onions. Cook those over medium heat just until they start to soften and brown.
Nest, pour your jarred sauce right over the top.
Add about half of your basil and parsley, reserving the rest for the cheese mixture.
You’ll also toss in your oregano sprig at this point. Don’t forget to fish that out later!
Toss in your Bacon Bacon or Real Bacon Bits and Thyme, then give the whole mixture a stir. Let it cook over low heat while you work on the rest. As it cooks, it will reduce – thickening and intensifying in flavor!
In a bowl, combine your Ricotta, 1/2 cup of the Parmesan, 1-1/2 cups of the Mozzarella, the remaining parsley and basil, and the nutmeg.
Next, it’s time to add the eggs. You should really always crack your eggs into a separate bowl and then add them to your other ingredients. This is a total life saver if you happen to get a hold of a bad egg. As you can see, I was living on the wild side.
When it’s all mixed up, it should look something like this! It will look like a LOT of cheese, but you will use it all. I promise!
When your noodles are done, drain them and dump them onto a clean kitchen towel. This helps let the heat escape so you can work with the noodles without burning yourself. A quick dunk in a bowl of ice water is an option too. You’re going to want to lay the noodles out flat to start the assembly process. I lay mine out on a sturdy cutting board so I can move them around easily if I need to.
It’s time to start layering! I choose to use a cookie dough scoop to transfer the cheese to the noodles. You could use a spoon or whatever, I just like the uniformity of using the scoop. Once you’ve scooped some cheese on to each noodle, spread it out.
You’re going to put another noodle on top of that and create a second layer, identical to the first.
Now, it’s time to roll! I tried rolling both toward and away from me and found that I prefer rolling toward me. There is a LOT of cheese. Some will spill out of the sides. That’s ok!
When you’ve got them all rolled up, transfer your rolls to a baking dish and place them seam down. I’m using a stoneware baker. Stoneware is by far my favorite thing to bake in.
Spoon your sauce (after you pull out the oregano sprig!) evenly across the rolls. Use the last 1/4 cup of Parmesan to sprinkle the rolls.
Then top the rolls with the last 1/2 cup of mozzarella. Cover it and stick it in the oven at 350 for 45 minutes to an hour. Pull the foil off after about 40 minutes.
When the rolls come out, let them sit for a few minutes before serving. You want to give the cheese a chance to ‘settle’ otherwise you’re going to have cheese oozing out all over the place (but that’s ok too!)