Sunday, August 5, 2012

zucchini and ricotta stuffed lasagna rolls with roasted tomato sauce


Saturday brought many things home. First and foremost, my hubby, home from once in a lifetime fishing trip in Alaska. Second, my Farmhouse bushel.  I get stupid excited waiting for it to get here. 


Pretty, pretty squash in this one, and some nice cherry tomatoes.  Since hubby loves cheese stuffed pasta and other such Italian inspired meals, methinks there will be some stuffed pasta in our immediate future.... you know, to honor his homecoming and all :)


Roasted tomato sauce and the gorgeous produce from the bushel was the inspiration for this recipe.


Grate 5 zucchini (mine were assorted colors), and saute in olive oil until tender, and liquid has mostly evaporated.  Set aside to cool, and start your lasagna noodles to boiling.


I made my roasted tomato sauce while I made the zucchini mixture.  Use your favorite sauce recipe, or store-bought works too.




Voila!  That's some kick butt good roasted tomato sauce.


Combine zucchini, ricotta, egg, salt, pepper, parm and mozzarella. Spread mixture evenly over each noodle.  Place 1/3 of the sauce in the bottom of a baking dish.  Arrange the lasagna rolls on top of sauce.


Cover rolls evenly with remaining sauce and top with more mozzarella and parmesan.


Bake at 375 degrees for about 25 minutes until golden and bubbly.  Top with fresh basil.


zucchini and ricotta stuffed lasagna rolls with roasted tomato sauce

Roasted Tomato Sauce

For the lasagna rolls:
1 package lasagna noodles (I used shorter, wider ones)
5 assorted zucchini, grated
1 T olive oil
1 (15 oz) container whole milk ricotta cheese
zest of one lemon
2 cups shredded part skim mozzarella, divided
1/2 cup grated parmesan cheese, divided
1 egg
salt and pepper

Heat 1 T oil in skillet and saute zucchini until tender, and most of the liquid has evaporated, about 10 minutes.  Set aside to cool. 

Start your noodles to boil.  Cook al dente.

Combine zucchini, ricotta, lemon zest, egg, 1 cup shredded mozzarella, 1/4 cup grated parmesan, a pinch or so of salt and a few grinds of pepper and mix until well incorporated. 

Place 1/3 of the sauce in the bottom of a baking dish, and preheat oven to 375 degrees.

Evenly spread some ricotta mixture on each noodle, leaving about a 1/4 inch gap at the end.  Roll noodle, and place, seam side down, in baking dish on top of sauce.  Repeat with remaining noodles/ricotta.

Top the lasagna rolls with the remaining sauce and sprinkle with remaining cheese.  Bake at 375 degrees for about 25-30 minutes, until golden and bubbly.  Garnish with fresh basil. 

Welcome home, honey!  Mmmmmmmwah.

1 comment:

  1. Thanks for the roasted tomato sauce inspiration! I made a riff on that this week that we can't stop talking about. I make salsas and soups that way but never thought to do it for sauce, duh. I predict it will be a new staple around here. Yum!

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