Lasagna Rollups
These lasagna rollups were inspired by my visit to Massimo Bottura’s Casa Maria Luigia in Modena, Italy last year. One of the dishes they served at the dining experience was “The Crunchy Part of the Lasagne.” The tops of the lasagna noodles with the cheese get extra crispy so that everyone tastes “the crunchy part of the lasagna” in a new way. I have altered the dish to be slightly more approachable for home cooks with my easy bolognese sauce, store-bought lasagna noodles, and Parmesano Reggiano & mozzarella mixture. My secret ingredient that I use is cottage cheese instead of ricotta for extra protein. I can’t taste an extreme difference and it is great to use as an alternative for those wanting to be lighter with the dairy. This recipe is one of those that once you make it, you can throw it in the oven and “forget about it” - as they say. So, let’s get cookin’!
*Altered recipe from Cooking Classy’s original recipe for Lasagna Rollups link here
INGREDIENTS
SAUCE
1 lb lean ground beef (93% lean 7% fat)
1.5 cans tomato basil OR marinara sauce*
1/2 yellow onion, diced
1/2 cup cherry tomatoes
1 tsp Calabrian chili powder**
1 tbsp fennel seeds
3 tap oregano (spice, not herb)
2 tbsp olive oil
2 tbsp salted butter
3 gloves garlic, minced
Salt & freshly cracked black pepper to taste
*Use 1/2 of second can with third can of sauce as topping lasagna rollups
**Can use Calabrian chili oil as substitute
FILLING
16 oz low fat cottage cheese
1 cup shredded mozzarella, part skim or whole milk
1/4 cup shredded Pecorino Romano
3/4 cup shredded Parmesano Reggiano
2 eggs
Freshly ground black pepper
2 tbsp chopped parsley, optional
Salt to taste
Instructions
Preheat oven to 375 F. Over medium high heat, drizzle olive oil and add butter into a large non-stick fry pan. Allow to heat up and begin to bubble in the pan before adding in the beef. Begin breaking up the beef in the pan. Add in diced onions, garlic, and spices and cook the mixture, stirring occasionally, until browned and caramelized.
Once everything is caramelized, use a paper towel to soak up any excess fat in the pan from the beef. Add in the cherry tomatoes and begin to crush them down in the pan with your spatula or wooden spoon. Season with salt and pepper to taste then cover with a lid and simmer over low heat for about a few minutes until the tomatoes become jammy.
While the meat and tomatoes continue cooking, boil the water for your lasagna noodles with a heavy handed pinch of salt and two tablespoons of olive oil. While the water is coming to a boil, prepare the cheese mixture. Combine cottage cheese, eggs, and black pepper in a bowl. Once that mixture is homogenous, add in the cheese: mozzarella, Pecorino Romano, and Parmesano Reggiano. Finally, add in the chopped parsley and a pinch of salt.
Check back on the meat and tomatoes on the stove and crush down any remaining cherry tomatoes down with your spoon. Add in your the tomato basil or marinara sauce to the pan and allow to simmer while you finish cooking the lasagna noodles.
Cook lasagna noodles to al dente according to directions listed on package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray.
Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle.
Roll noodles up jellyroll style and arrange them vertically in the baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup mozzarella cheese and 1/4 cup Parmiggiano Reggiano evenly over rollups.
Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with more Parmiggiano Reggiano and chopped fresh parsley. Enjoy!
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