Except for the far prettier look, what do lasagna roll-ups have over the usual layered kind?
The roll-ups are less messy to serve. One rolled lasagna per person and there’s no need to cut through the layers of pasta, meat, sauce and cheese. The serving dish doesn’t look like a typhoon had gone through it after two persons have cut through and taken their portions.
Meaty Lasagna Roll-ups
- 4 to 6 lasagna cooked in salted water and drained
- 1 ½ cups tomato sauce (we prefer homemade!)
- 1 ½ cups shredded cheese I used a Dutch cheese with chilies
- 1 ½ cups spinach blanched, squeezed and chopped
- 3 cups chunky meat sauce chilled (see notes after the recipe)
- chiffonaded basil to garnish
- Spread the cooked lasagna on a rack to allow water to drip off.
- Preheat the oven to 375F.
- Spread a couple of tablespoonfuls of tomato sauce on the bottom of a baking pan that should be large enough to hold all the rolled lasagna noodles.
- Stir together one cup of shredded cheese and the chopped spinach.
- Lay a lasagna noodle flat. Spread two or more tablespoons of the cheese-spinach mixture on the noodle.
- To the spinach-cheese mixture with a couple of tablespoonfuls of the cold meat sauce.
- Roll the lasagna and immediately and arrange, seam side down, on the baking tray.
- Repeat until all the noodles have been filled and rolled.
- Spoon the remaining tomato sauce on top, around and between the rolled noodles.
- Top each rolled noodle with shredded cheese.
- Bake, covered, for about 20 minutes or until the meat sauce is heated through, the tomato sauce is bubbly and the cheese is melted.
- Sprinkle chiffonaded basil over the meaty lasagna roll-ups before serving.