My lasagna rolls are a family favorite around here and they don’t take much time to prepare at all. Lasagna rolls are a delicious, healthy and fun meal and perfect for a hardy meatless Monday menu option. Once you have the hang of it they really only take the same time to prepare as layered lasagna. The great thing about my lasagna filling recipe is it can also be used for layered lasagna, if you would like. The fun part is you get to hide things your family might not normally eat. I have added kale, broccoli, cauliflower and carrots to this meal easily without the pickiest of eaters even flinching. You can really get as creative as you would like with the stuffing but keeping it simple is a perfect way to bring a happy and healthy homemade meal to your family’s dinner table.
I love to use homemade red sauce, but sometimes there is just no time and I have to open a can or jar. My NEW favorite go to store bought sauce is Hunt’s Simply Pasta Sauce. They have really out done themselves with this sauce. The labels are beautiful, simple and easy to read, it is 100% natural, the ingredients are all on my approved list. Not only are the ingredients on my approved list, they are the same ingredients I would use in a homemade version and I can pronounce all of them. I don’t have to feel guilty about what is in the sauce. HOW CAN YOU NOT LOVE THAT?!?! The flavor is great; I don’t have to dress it up like some other store bought sauces on the market AND it comes in three favors! The best part of Hunt’s Simply Pasta Sauce is it will not break the bank. I found it at Wal-Mart for less than $2.00 a can. Hunt’s really provided a great product for active families who practice clean eating on a budget! Hunt’s Simply Pasta Sauce is my new go to sauce when I am in a hurry. I can just open a recyclable can and go. I hear they have an organic Pasta Sauce option coming on market in January 2016.
Let’s get on to this yummy recipe everyone is dying to have! I found if I put everything for the filling inside a food processor it mixes up nice and smooth. I can add whatever vegetables I would like to it because the food processor will chop and mix them in just right. It’s like they are not even there. If you are not using a blender or food processor that is okay, just finely chop any vegetables you are adding to your filling and give it a good mix by hand. Both ways work great!
Ingredients you need:
- One box of whole wheat lasagna noodles(or your favorite brand)
- One Can of Hunt’s Simply Pasta Sauce Traditional
- 2 cups of shredded mozzarella cheese(1 cup for the filling and 1 cup to top the rolls)
- 8oz of small curd cottage cheese
- ½ cup Parmesan cheese
- ¼ of a medium size Onion (about ¼ cup)
- 1-1 ½ cup Spinach and Kale mix(I just throw in a couple nice handfuls)
- 2 small Garlic cloves or 2 tsp of granulated garlic
- 1 Egg
- Salt and pepper to taste
You want to start by boiling your lasagna noodles. You want to cook them just enough to be able to roll them, El dente.
While your noodles are cooking, add all the filling ingredients together in the food processor, give it a good blend for at least 30 seconds or until fully incorporated. Don’t forget to leave a cup of mozzarella cheese for topping the lasagna rolls. I like using cottage cheese because it is not as sharp tasting. If you are not using a food processor make sure you finely chop the garlic, onion and greens then mix all the filling ingredients well.
Drain your pasta, run some cold water over so they are cool to touch. We don’t want any burned fingers. While you are waiting for your noodles to cool; preheat your oven to 350 degrees and spread a few table spoons of sauce on the bottom of your baking dish. I normally use a 13×9 in glass baking dish.
Now is time to stuff and roll the lasagna noodles. Be gentle not to rip the noodles, you want to have whole untorn noodles for this to work. Lay out your noodle and spread a layer of filling over the whole noodle. Then roll the noodle up, not too tight or you will squeeze out all the filling. Place the roll on the pre-sauced baking dish. Repeat until you run out of filling or pasta.
Now pour the rest of the sauce over your stuffed rolls. Sprinkle the sauced lasagna rolls with the remaining cup of mozzarella cheese and cover with foil.
Bake for 20-30 minutes or until the sauce starts to bubble, uncover and let cool for 10-15 minutes. When the rolls have settled and cooled a bit serve and enjoy!