Now that you know how to make your own herb infused noodles with your Kootenay Spice mixes, you need a great recipe to try them with! This rolled lasagna is one of our favourite meals! The pomodoro sauce is amazing and is yet another variation of marinara and tomato/basil sauce that we have come to love on so many dishes!
This recipe will make 8 rolls and feeds 2-4 people.
This is a white cheese sauce that starts with a creamy roux. Once this is made, it can be put in the fridge while you are preparing the pomodoro sauce and veggies.
2 Tb margarine or butter
2Tb white flour
½ cup milk or cream
1/3 cup ricotta cheese
1/3 cup drained or dry curd cottage cheese
1 Tb grated parmesan
Salt & pepper to taste
Over low heat, melt the margarine in a pan. Add the flour and whisk until it forms a paste. Slowly add the cream and continue whisking until the milk is completely combined. Cook another 8-10 min, stirring occasionally, until it becomes thick and smooth. Cool in the fridge for 10-15 minutes before stirring in the ricotta, cottage cheese, parmesan, salt & pepper. Cover and place back in the fridge while you continue with the recipe.
Next, we start the pomodoro sauce. This is a super tasty tomato sauce that we will pour over the noodle rolls once they have cooked. While it is cooking, we will prep and cook the lasagna rolls.
1/4 cup olive oil
2 cloves garlic, chopped
1 cup chicken or vegetable broth
1/2 cup grape tomatoes, sliced in halves
3 medium tomatoes, blanched (or 1/2 a can of whole peeled tomatoes)
1/4 cup fresh basil, chopped
1/3 cup red wine
In a medium pan, sauté the garlic in the olive oil for a minute, until it begins to soften and become fragrant. Add the tomatoes and let simmer a few minutes to heat. Add the chicken stock, basil and red wine and let simmer on medium-low heat, stirring occasionally. Render to about half or until you can see the oil begin to turn red.
While the pomodoro sauce is rendering, prepare and cook the lasagna rolls.
8 herb infused fresh lasagna noodles
3 Tb olive oil
2 stalks celery, sliced into ¼” slices, approx. 3-4” long
1 red pepper, sliced into ¼” slices
12 pieces blanched asparagus, ends removed & cut in ½
16 ¼” slices mozzarella cheese, approx. 3-4” long
béchamel filling from fridge
½ cup grape tomatoes, sliced in halves
grated parmesan to taste
fresh cracked pepper to taste
Bring a large pot of salted water to a boil. Gently place the noodles into the water and cook for 8 min, stirring occasionally. Run the drained noodles under cold water to stop them from further cooking. Drizzle a bit of oil over the noodles to prevent them from sticking and lay flat on a cookie sheet or clean countertop.
While the water is boiling, prep the veggies. Heat the olive oil over low heat in a medium pan. Stir the celery strips into the oil to coat & let simmer for 4 minutes before adding the red pepper and asparagus. Cook another 4-5 minutes, until the veggies have started to soften but are not fully cooked. Remove from heat and let cool.
Preheat the oven to bake at 350˚F.
Lay one noodle on a clean surface and place about a tablespoon of béchamel in the centre of the noodle. Lay 3 strips of asparagus, 2 strips mozzarella, and 1/8 of the celery and pepper over the béchamel.
Fold the noodle in half, over the filling and roll loosely. Place the roll into a lightly oiled baking dish. Repeat for the rest of the noodles and filling. Drizzle olive oil over the finished rolls.
Cover the dish with tinfoil and bake for 30 minutes, or until the noodles are tender and the filling is warm.
Place the noodle rolls onto plates and top with the pomodoro sauce, grape tomatoes, grated parmesan and a sprinkle of fresh, chopped basil.
Enjoy your rolled pasta! It is absolutely worth the effort and you’ll hardly be able to wait until you have a chance to make it again!