Next Level Lasagna with Ricotta, Mozzarella and San Marzano Tomatoes
Lasagna by any other name would still taste delicious- just don't call it a casserole. Lasagna is always thoughtfully created, ingredient by ingredient, layer by layer.
So one evening, I was getting prepared to make lasagna and decided to deviate from the traditional layered style, instead opting to create mini lasagna rolls. Why? Why not. That's part of the fun of cooking; taking tradition and mixing it with inspiration.
My favorite thing about this style is that each piece is complete and is much easier to serve and it looks cool. Don't get me wrong, I enjoy a beautifully layered pasta creation, but the challenge with layers? The challenge is waiting long enough for it to cool down so it doesn't fall apart.. slipping off the spatula leaving a trail of pasta layers and cheese and sauce from the pan, splattering onto the countertop and hopefully making it to the dinner plate.
This recipe uses classic ingredients and can easily be adjusted. Want to add spinach for some more green? Just sauté it first and add it with the ricotta. Prefer vegetarian style? Skip the meat and replace it with sliced fresh mozzarella.
Serving Size: 4-6Prep Time: 15-20 minutesCook Time:
- 1 pack Della Terra Lasagna Sheets
- 16 ounces ricotta (select a ricotta that has a finer, spreadable texture)
- 1/4 teaspoon dried oregano
- 1/4 cup Parmesan, grated
- 28 ounces of San Marzano tomatoes, hand crushed
- 1/2 teaspoon kosher salt
- 1 clove garlic, finely minced
- 1/2 teaspoon crushed pepper flakes (optional addition)
- 4 ounces shredded mozzarella
- 8-10 ounces Italian Sausage, cooked and crumbled
- 1/4 cup grated Parmesan
- 4 to 5 leaves of fresh basil, cut or torn
- Gather all the ingredients and components.
- In a bowl, combine ricotta, oregano and parmesan, set aside.
- in a bowl, combine the hand-crushed tomatoes, salt, pepper flake and garlic, set aside.
- Reserve 1 ounce of shredded mozzarella for later.
- Prepare the sausage, if desired.
- In a 9x9 baking dish place 2/3 of the tomato mixture evenly in the pan.
- On a cutting board, unroll and stack the pasta sheets.
- Carefully cut the sheets lengthwise from end to end, stack and cover with a lightly dampened paper towel or plastic wrap to prevent drying.
- Time to assemble! Try to save enough of each ingredient to complete each piece.
- Set one piece of pasta and set it on the board (you can do 4/5 pieces at a time if you prefer, but be quick so the pasta doesn't dry out before its rolled).
- Dollop and spread 2 tablespoons of ricotta and spread evenly on the pasta.
- Next, sprinkle mozzarella evenly.
- Do the same with the sausage.
- Starting at one end begin to roll the pasta like a pinwheel.
- Set upright into the pan with the sauce, starting in the center
- Repeat until each piece is complete and placed into the baking dish. Leave a little space in between each roll.
- Spoon the remaining sauce evenly over the lasagna.
- Evenly sprinkle the remaining shredded mozzarella.
- Cover the pan in foil and bake on the middle rack of the oven for appx. 30 to 35 minutes (times may vary).
- Remove from the oven and take off the foil. The sauce should be bubbling and steamy.
- Sprinkle 1/4 cup of Parmesan over the lasagna and return the pan to the oven for an additional 10-15 minutes or until the cheese is golden brown.
- Let the pasta cool for 10 minutes before serving.
- There's no need to cut the lasagna! Just use a spoon to remove the "mini" lasagna from the pan to plate.
- Garnish with extra basil and a drizzle of olive oil and Parmesan if desired.
- Serve, enjoy and eat well!
You could also make this by scratch! Find out how to create pasta dough! :
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