Easy Weeknight Lasagna Roll-Ups

A small dedication to a beautiful creation.12674426_10153779714265428_1031490168_n

Here are the ins and outs of the most filling, saucy, gooey dish for a cold winter’s night.  Pick your wine: I chose a Côtes du Rhône (decanted of course)- which was a light to medium bodied wine that paired smoothly with the thick pasta dish.

The Sauce:

  1. Boil 2 large cans of tomatoes (use a potato masher to crush them in the pot)
  2. Add garlic (I use a LOT), salt, pepper, smoked paprika, chilli flakes, lemon juice, and dried basil
  3. Bring to a boil, then add 1 small can of tomato paste
  4. Let simmer and keep stirring for as long as you possibly can (I usually let it simmer and stir for 2+ hours)
  5. Make sure the tomato sauce is thick enough- if not add more tomato paste, otherwise, add the finishing touch- a tablespoon of butter and a dash of parmesan cheese

The Pasta:

  1. Preheat the oven to 350 degrees
  2. Boil 8 lasagna noodles in a large pot, ensuring that they are fully cooked. Rinse the noodles in cold water after cooking and draining them
  3. Mix two handfuls of spinach, 1 cup of mozzarella, 1 cup of ricotta cheese, 1 egg, 2 cloves of garlic, and salt and pepper (and dried or fresh basil if you wish, although I usually just top the lasagna with this at the end)
  4. Lay the lasagna noodles on a flat surface and spread the spinach and cheese mixture from the centre of the noodle (approx. 1 large spoonful)
  5. Roll the noodles into small bundles and place on a baking sheet over parchment paper or aluminum foil
  6. Put a tablespoon of sauce over each bundle and place in the oven for 20-25 minutes until gooey
  7. Finish by smothering the bundles in tomato sauce. Top with fresh basil, fresh ground pepper, and grated parmesan or romano cheese

Copy of Copy of Copy of Copy of Copy of Copy of Copy of Copy of Zoodles (4)

 

 

from samantha howells (1)

 

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