|Lasagna Roll Ups. A pice got snatched up before it even cooled off|
Saw this yumminess written up in People Magazine recently and something about it really appeal to me. I am usually not a lasagna person, particularly the kind with meat but this one just sounded so light and delish that I could not pass it up. It did not disappoint. I made a few small changes but it's mostly based on Candice Kumai's recipe.
16 lasagna noodles ( I used whole wheat by Bionaturae)
2 1/2-3 cups of marinara sauce ( I used Amy's Organic Basil Marinara)
15 ounces of part skim ricotta (small container)
1 tbsp fresh oregano ( I used dry as did not have fresh)
1 cup fresh basil chopped plus more for garshish
Finely grated zest of 2 lemons
Salt to taste
1) Preheat oven to 350.
2) Cook lasagna noodes per package directions till al dente. Drain and rinse with cool water.
I actually cooked them 4 at a time. It took longer but resulted in no ripped or broken lasagna noodes.
3) Cover bottom on 9x13 inch baking dish with about 1 1/4 cup of marinara sauce.
4) Mix ricotta, basil , lemon zest, oregano and salt in a large bowl.
5) Spread 2 tbsp of mixture onto each noodle. Roll tightly, place into baking dish. Repeat till done.
6) Cover with remaining sauce. Bake uncovered for 30 minutes.
7) Top with fresh basil.
|Ricotta, lemon zest, basil, oregano and salt. This will be inside.|
|All rolled up. Add sauce on top and stick in the oven.|
I am going to serve this with roasted eggplant. A yummy meatless dinner.
By the way, are wondering what to do with your poor skinless zestless lemons? I was. Did a little research and found a great idea. I squeezed the juice out, removed seeds and froze in and ice cube tray.
Storing in a ziploc bag for future use. And feeling so very resourceful.