And here comes my final dish of the theme. When I was searching for stuffed pasta recipes, there were so many ravioli and tortellini recipes with various sauces and soups and seeing any other variety was so hard. And then I came across Lasagna Roll Ups. They looked so lovely and a nice twist to the original Lasagna. I have done a Mushroom and Spinach Lasagna earlier, but I used ready made lasagna sheets. But now I had the pasta dough and searched for lasagna roll ups with home made dough. I came up with no results. All of them use ready made sheets and I was lost. What will happen if I use the home made pasta? There is only way to find and it was to make it. I didn’t prepare lunch for me today as these lasagna rolls were supposed to be my lunch. I was a bit worried about the whole dish going wrong. I will end up with no lunch.Still I was feeling adventurous today and so I tried.
I have been on cheese making spree for the past two weeks. So far, I have made feta, not so great mozarella and haloumi. Except haloumi, the other cheeses are yet to be posted. When I tried mozarella last week, it turned out good but not very stretchy. It tasted like mozarella but didn’t feel like it. SO I had it cling wrapped and refrigerated. For this recipe I used that cheese and was extremely happy with the result. To that mozarella I added some paneer to make a very cheesy filling. And for the sauce, I made Marinara, which is basically tomato sauce. I used the remaining 1/3rd portion of the pasta dough to make 6 roll ups and keeping my fingers crossed placed it in oven. But once I tasted it, all my suspicions were gone. The home made dough was exceptional than the store bought pasta. And the combination of cheese, sauce and pasta was amazing. This makes a really filling meal. So if you are tempted, please do try. It is quite easy to put together and will taste amazing.
Serves 3
Ingredients:
For The Marinara Sauce:
Olive oil-1 tbs
Onion-1
Garlic-2 pods
Tomato-4-5
Salt and Pepper to taste
Red Chilly Powder-1/4 tsp
For The Filling:
Crumbled Paneer-1 cup
Fresh Mozarella-1 cup, crumbled
Salt and Pepper to taste
Coriander Leaves-3-4 tbs
Egg Free Pasta Dough(click on link for recipe) – 1/3 portion
Mozarella- For Topping
Procedure:
For The Sauce:
Heat oil and add onions and saute until translucent.
Add in the garlic and stir for a minute or two.
Now add chopped tomatoes, salt, pepper and red chilly powder.
Keep flame low and cover the pan and cook until tomato turns mushy.
Remove from flame and allow to cool.
For The Filling:
Crumble both cheeses and mix along with salt, pepper.
Add coriander leaves and mix well to form a thick paste.
Assembling and Baking:
Preheat oven to 175°C.
Roll the pasta dough into a long oval shaped disc. Generously dust with flour.
Fold it twice. Turn the folded dough 90°.
Again roll it into a rectangle.
Now fold it and rotate it again. Repeat this step twice more.
Now roll the dough into a thin rectangular sheet. Keep on dusting the dough while rolling. Work from one end to the other.
Now cut the strip into 6 rectangles. The width of the stripes must fit into your pan.
Divide the filling into 6 equal portions.
Place each portion on a stripe and spread it evenly.
Now roll the stripe into a tight log.
Repeat with the remaining stripes.
Spread half the sauce on a loaf pan.
Arrange all the rolls on the sauce.
Top with the remaining sauce and spread evenly.
Spread sliced or grated mozarella on top.
Bake in the oven for 20 minutes or when the cheese starts slightly browning at the edges.
Serve it immediately.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55
Cheesy Lasagna Rolls with Marinara Sauce
Ingredients
For The Marinara Sauce
- Olive oil-1 tbs
- Onion-1
- Garlic-2 pods
- Tomato-4-5
- Salt and Pepper to taste
- Red Chilly Powder-1/4 tsp
For The Filling
- Crumbled Paneer-1 cup
- Fresh Mozarella-1 cup crumbled
- Salt and Pepper to taste
- Coriander Leaves-3-4 tbs
- Egg Free Pasta Dough - 1/3 portion click on link for recipe
- Mozarella- For Topping
Instructions
For The Sauce
- Heat oil and add onions and saute until translucent.
- Add in the garlic and stir for a minute or two.
- Now add chopped tomatoes, salt, pepper and red chilly powder.
- Keep flame low and cover the pan and cook until tomato turns mushy.
- Remove from flame and allow to cool.
For The Filling
- Crumble both cheeses and mix along with salt, pepper.
- Add coriander leaves and mix well to form a thick paste.
Assembling and Baking
- Preheat oven to 175°C.
- Roll the pasta dough into a long oval shaped disc. Generously dust with flour.
- Fold it twice. Turn the folded dough 90°.
- Again roll it into a rectangle.
- Now fold it and rotate it again. Repeat this step twice more.
- Now roll the dough into a thin rectangular sheet. Keep on dusting the dough while rolling. Work from one end to the other.
- Now cut the strip into 6 rectangles. The width of the stripes must fit into your pan.
- Divide the filling into 6 equal portions.
- Place each portion on a stripe and spread it evenly.
- Now roll the stripe into a tight log.
- Repeat with the remaining stripes.
- Spread half the sauce on a loaf pan.
- Arrange all the rolls on the sauce.
- Top with the remaining sauce and spread evenly.
- Spread sliced or grated mozarella on top.
- Bake in the oven for 20 minutes or when the cheese starts slightly browning at the edges.
- Serve it immediately.
You are an amazing cook and can make everything at home. Wonderful looking lasagna rolls.
Perfect lasanga.
For a long time, we had this tradition of making lasagna on Fridays. Your pst is reminding me to rekindle that tradition :-).
Wow, what a delicious looking dish. Kudos to you for making everything from scratch. We do take a lot of things for granted here.
Love the use of home made cheese. These roll ups are a delight for my family.
These roll ups look fantastic! My parents are visiting and they don’t have eggs. Your recipe has come to my rescue. Do post your other cheese making recipes too!