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Sunday, May 8, 2011

Lasanga Rolls-Ups with Asparagus and Broiled Tomatoes

As given, this is a vegetarian recipe - I added sausage when I made it though. This is also a great recipe if people are coming to dinner who avoid dairy. Usually cottage cheese is OK for sensitive stomachs, and in this recipe, the main cheese is a sauce you pour on top, so they don't have to pour the cheese atop.

Salt and pepper
Lasagna noodles
1 lemon
2 T olive oil
16 mushrooms, chopped (I used fresh)
1 lb ground sausage (Italian or breakfast depending on taste preference)
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped (I used 4)
4 tomatoes
1 box frozen spinach, defrosted, squeezed dry (I used fresh spinach which I chopped into thin strips)
1/4 t nutmeg
2 c ricotta cheese (I don't like ricotta, I use cottage cheese)
1/2 heavy cream
8 oz gorgonzola cheese

In a big pot, cook the noodles. Set a colander or steaming pot on the top that you can use to cook the asparagus with the steam. The asparagus will be served at room temp, so don't worry about cooking it so early. Squeeze the lemon over the asparagus and set aside. (I did cover it to keep a little heat in.) Drain the noodles and set aside. It was a lot easier to roll with dryer noodles.

Place an oven rack in the top spot. Preheat oven to broil.

For the stuffing, brown the sausage and set aside. Then add olive oil to a pan to cook the garlic, onions and mushrooms and first until onions and mushrooms are cook (5-10 minute). Add spinach and cook for one minute. Add salt and pepper and the nutmeg. Add the ricotta cheese and remove from heat. (I remove from heat after adding nutmeg and in a bowl mix the veggies, sausage and cottage cheese.)

Start the sauce now. Heat the chicken broth and cream to a boil. Add Gorgonzola cheese, melt cheese and return mix to a boil. Once comes to a boil reduce heat to low.

Wash tomatoes and slice in half. Set in baking dish (I used a pie dish). Drizzle with olive oil and sprinkle with salt and pepper. Place tomatoes in oven under broiler and cook for 3-4 minutes. Remove from oven.

Set noodle on counter
Set mixture onto the noodle (not a lot)

Roll noodle

And set the finished rolls on a plate.

You can pour the cheese sauce over all the roll-ups or I put the sauce in a gravy boat and each person poured the amount they wanted on their roll up. Serve with the asparagus and broiled tomatoes.


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