A different way to use a Lasagne Noodle, but the same great tastes. Here’s a quicker way to make your Lasagne, and perhaps a fun way for kids! Or, serve as an appetizer before the main course…completely up to you.
You may fill with only cheese or with meat and cheese both. The photo of my prep shows the process of filling them; some are only cheese mixture and 2 on the right are cheese with the meat.
- 2 or 3 Meatballs (mashed) and about 2 cups of Meat sauce
- 1 box Gluten Free Lasagne Noodles.
- 1 ½ cups Ricotta (Whole or Part Skim is ok)
- 1/16 teas. Garlic Powder (not garlic salt) or just a dash. We need very little. (This measurement is half of a 1/8 teaspoon.)
- 1 teas. Fresh Parsley Flakes- minced as small as possible
- ½ tbls Grated Italian Cheese, Parmigiano Reggiano or Romano
- Dash of Ground Black Pepper
- Shredded Mozzarella (Some for inside and some for topping before baking)
Make the meatballs and sauce recipe. It’s always a good thing to make extra and freeze some for future use.
Make the Filling:
In a medium bowl, add the Ricotta, parsley, pepper, garlic powder and grated cheese. Stir well to combine. Set aside.
On a separate plate, mash the meatballs with a fork. Set aside.
For the Lasagne Rollettes:
Use your largest pot, fill ¾ with water. Salt the water with approximately 1 tbls salt, as always to cook pasta, and let come to a boil. When at a rolling boil, add 1 tbls. Vegetable oil.
(This is added to keep the noodles from sticking.)
When the water is boiling, add the whole length lasagne noodles, slowly. You’ll have to stand there over the pot until the entire noodle has softened enough to fit into the water. When all are submerged, you must be gentle as you stir, being very careful not to break them up. I found I was stirring a bit less than I would with other, smaller pastas for this reason.
Cook until al dente. This is important for this dish. Don’t allow to get mushy or very soft. We need to be able to roll and handle them, if they’re too soft they’ll break apart when touched.
Drain through a large colander, again being gentle.
Turn out the drained pasta onto a clean, kitchen towel and lay flat, pat to dry.
If you have one, take a cutting board or large flat plate and slice the cooked noodles in half, width-wise. That’s making them about 6 inches in length instead of the 12 in. that they were. (Check my photo.)
Put about 1 heaping tablespoon of the Ricotta mixture on top, near to one end. If you want meat in them, put some crushed meatball on, and then sprinkle some shredded mozzarella on top of that.
Roll gently, usually it will roll one complete turn. Be careful because the cheese may ooze out on the sides. Don’t roll tightly, just a gentle roll.
Place some sauce in the bottom of your pan.
Place the rollettes on top of the sauce, one by one, until all are done.
Spoon some sauce on top of the rolled pastas, and then sprinkle with mozzarella last.
You can prepare these to this point a day ahead if you like.
When ready to eat them, bake at 350 until the mozzarella melts and the filling is hot. Use a spatula to remove and plate.
Serve immediately. As a first course, appetizer, or however you like.