Cheesy Lasagna Roll-Ups


Ethnicity
Spanish, Mexican, Lebanese, Italian, French

Type of Meal
Teatime, Party, Festive, Dinner, Brunch

Type of Dish
Snacks, Microwave, Baked

Main Ingredients
Egg, Lasagna Noodles, Mushrooms

  Ingredients   Method
8 oven-ready lasagna noodles

For Sauce
5 mL (1 tsp) vegetable oil
6 mushrooms, sliced
1 garlic clove, mincedv 1 540 mL (19 oz) can tomatoes, undrained
5 mL (1 tsp) thyme, dried

For Filling

1 egg, beaten
3 hard-cooked eggs, peeled and chopped
175 mL (3/4 cup) Cottage Cheese
125 mL (1/2 cup) Mozzarella cheese, shredded part-skim
50 mL (1/4 cup) Parmesan cheese, grated
30 mL (2tbsp) parsley, chopped


  1. Place noodles in a 28 x 18 cm (11 x 7-inch baking dish

  2. Cover with boiling water and let stand about 8 minutes or until soft.

  3. Drain and spread on flat surface.

  4. Preheat oven to 180oC (350oF).

  5. Heat oil in a skillet over medium heat.

  6. Sauté mushrooms and garlic 3 minutes, or until soft.

  7. Add tomatoes and thyme.

  8. Simmer 10 minutes to thicken.

  9. Mix the filling ingredients together in a bowl.

  10. Divide filling evenly among the 8 noodles and spread along the length of each noodle.

  11. Roll up noodles and place in baking dish.

  12. Pour sauce over noodles and cover.

  13. Bake 40 minutes, or until filling is set.

  14. Let stand 5 minutes before serving.

Microwave Method: Prepare rolls as directed above and place in microwaveable dish. Pour sauce over rolls, cover and cook in microwave oven on medium-high (70%) for 10 minutes, or until filling is set.

Makes: 4 servings.
Preparation: 15 minutes
Cooking: 40 minutes (10 minutes in microwave).

 


Eggs are versatile. They can be used in a variety of ways and are an essential part of cooking and baking. They can bind ingredients, as in meatloaf or croquettes. They can also leaven baked high-rises such as soufflés and sponge cakes. Their thickening ability is seen in custards and sauces. They emulsify mayonnaise, salad dressings and hollandaise sauce and are frequently used to coat or glaze breads and cookies. They clarify soups and coffee. In boiled candies and frostings, they delay crystallization. As a finishing touch, they can be hard-cooked and used as a garnish. Their versatility makes eggs an "anytime of day" food - morning, noon or night!