Wednesday, June 15, 2011

Red, White and....Pasta?

There really isn't much to say about this recipe except 'yum.' I could tell you that I wanted some lasagna but then I'd be lying. I could tell you I wanted some spaghetti, but that wouldn't be true either. I really just wanted to try and make some roll ups. I had some ricotta in the fridge and I wanted to use it up before it went bad so I thought this would be the perfect way to use it. I had everything but the noodles so I went for it.  This recipe is a bit time-consuming, but it was definitely worth it. As for the red and white...well, I simply couldn't decide what kind of sauce I wanted so I made both!

Red and White Lasagna Roll Ups
  • Filling 1:
  • 1 pkg frozen spinach (8-10 oz)
  • 2 carrots, shredded then finely chopped
  • 1 clove garlic, minced
  • ½ c onion, finely chopped
  • 2 TB butter
  • ½ tsp salt

  • Filling 2:
  • 1 ½ c fat-free ricotta
  • ½ c low-fat cottage cheese
  • 1/8 c parmesan cheese
  • 1 egg, beaten
  • 2 oz fat-free cream cheese, softened
  • pinch nutmeg
  • ¼ tsp sugar
  • ½ tsp salt
  • ¼ tsp pepper

  • White Sauce:
  • 3 TB butter
  • 2 TB flour
  • 2 cups 2% milk
  • ¼ c parmesan cheese
  • 2 oz fat-free cream cheese
  • ¼ tsp salt

  • Red Sauce:
  • 1/3 c onion, finely chopped
  • 1 clove garlic, minced
  • 1 TB oil
  • 1 can diced tomatoes, undrained
  • 1 small can tomato sauce
  • 2 TB tomato paste
  • ½ tsp sugar
  • 1 tsp basil
  • ½ tsp oregano
  • 1 tsp italian seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 16 lasagna noodles

  • ½ c shredded mozzarrella cheese

Preheat oven to 425.

1. Cook noodles according to package directions. 
2. When done cooking, submerge in cold water to stop cooking. 
3. Lay out on foil in single layer so they don’t stick.

Filling 1: 
1. In medium saute pan, cook onion, garlic, carrot and salt in butter for about 7 minutes or until soft. 
2. Add spinach and stir to heat through. Set aside.

Filling 2: 
1. Mix all ingredients together and set aside.

White Sauce: 
1. Melt butter in saucepan and add flour. 
2. Cook for about 2 to 3 minutes over medium-low heat  until slightly thickened, light golden in color and has a hint of a nutty smell. 
3. Slowly add milk a little at a time, stirring well between additions. 
4. After all milk has been incorporated, turn heat to medium and add parmesan cheese. 
5. Stir continuously until cheese is disolved. 
6. Turn heat to medium-high and add cream cheese and salt. 
7. Stir until cream cheese is melted.

Red Sauce: 
1. Cook onion, garlic and salt in oil over medium heat until softened, about 7 minutes. 
2. Add tomatoes and sauces and stir well. 
3. Add all spices and turn heat to low. 
4. Simmer for about 15 minutes.

Assembly and baking: 
1. Spray a 13x9 inch pan with cooking spray and spread about ¼ c of red sauce over the bottom. 
2. Take one noodle and spread about 2 TB of filling 2 over half of the noodle. 
3. Sprinkle about ½ TB of filling 1 over filling 2. 
4. Roll the noodle from filling end to non-filling end and place into pan, seam side down. 
5. Repeat with remaining noodles.
6. Spoon white sauce over one row of roll ups. Spoon red sauce over next row. Continue alternating colors until all the roll ups are covered. 
7. Bake, uncovered, for 20 minutes. 
8. Remove pan from oven and sprinkle a little mozzarella cheese over each row. 
9. Return to oven and cook for another 15 minutes or until starting to brown.

Allow to rest for 10 minutes then serve.

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