Tuesday, November 5, 2013

Mini Lasagna Roll-Ups


These were a fun bread from the traditional casserole style lasagna.  It makes perfect individual portions and they were so easy to put together.

This recipe makes 8 mini lasagnas.

8 lasagna noodles
4 oz. shredded Italian cheese blend
1-2 C shredded Parmesan cheese
1/2 lb. ground turkey, browned

Red Sauce:
1 TBSP olive oil
2 tsp butter
2 cloves garlic, minced
1/4 C onion, diced
1 can (8 oz) tomato sauce
1/2 can (3 oz) tomato paste
1/2 can (about 7 oz) diced tomatoes
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper

White Sauce:
1 1/2 C milk
3 TBSP flour
2 TBSP butter
1/4 tsp salt
1/4 tsp pepper

Preheat the oven to 350.
Coat a 9"x13" baking dish with a light layer of cooking spray.
In a large saucepan, heat the olive oil and butter.
Add the garlic and onion and stir until they are just softened.
Blend the vegetable mix with an immersion blender or in a regular blender.
Return the vegetable paste to the sauce pan and add the tomato sauce, tomato paste, diced tomatos, oregano, basil, salt, and pepper.
Cover the sauce and let it simmer on medium-low for about 30 minutes.
In a separate saucepan, melt the butter for the white sauce.
Add the flour and milk and stir until combined.
Season with the salt and pepper.
Cook it over medium heat for 8-10 minutes until it begins to thicken.  Make sure you keep stirring it so that it does not burn.
Boil the lasagna noodles according to the package directions.
Add the ground turkey to the red sauce.
Lay out a single lasagna noodle and layer it with red sauce, white sauce, and some Italian cheese and Parmesan cheese.
Roll it into a roll-up and place seam side down in the baking dish.
Repeat with the other 7 noodles.
Cover the roll-ups with a light layer of red sauce, then white sauce, then the remaining Italian and Parmesan cheeses.
Bake for about 20 minutes.

This recipe is adapted from www.melskitchencafe.com.

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