Lasagna Rolls a la Kusina ni Teds

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Lasagna Roll Recipe

I have only cooked lasagna once in my life and that was during my college years way back 2008.  This Sunday I took the courage to cook lasagna.  This time I tried the lasagna roll which intrigue me since I first saw it in a menu of an Italian restaurant.

The recipe is the same with the ordinary lasagna.  The difference is in the procedure.  Instead of layering the lasagna sheet, the filling is spread along the lasagna sheet and rolled.  Then the sauce is smothered all over the lasagna rolls and baked for 15 minutes.

I don’t want to sound over reacting but upon opening the door of the oven, the heavenly scent of the herbs reminds me of the pasta dishes served hot by the Italian restaurant I frequent.  The filling is made of ground pork, cream, mushroom, Mont Blanc cheese and sharp cheddar cheese.  The sauce is made of sauteed garlic, onion, parsley, dried thyme, tomato paste and canned tomatoes.  I smothered the tomato sauce onto the rolled lasagna and topped it with sharp cheddar cheese and baked it for 15 minutes.

Here’s a tip, buy quality lasagna sheet.  I bought this brand of lasagna sheet and it end up in disaster.  The sheet stuck together and torn into several pieces.  I bought another package of lasagna sheet in the last minute and it turned out perfect.

Ingredients

Filling

1/2 kilo                               Ground Pork
1 cup                                   Water
1 cup                                   Chopped Mushroom
1 1/2 cups                            All Purpose Cream
1/2 teaspoon                        Ground Nutmeg
2 Tablespoons                     Chopped Parsley
1/2 cup                               Grated Mont Blanc Cheese
1/2 cup                               Grated Sharp Cheddar Cheese
Salt and Pepper to taste.

Tomato Sauce

3 Tablespoons                     Olive Oil
8 cloves                              Garlic, finely chopped
1 head                                 Onion, finely chopped

450 grams                           Canned Diced Tomatoes
3 Tablespoons                     Tomato Paste
1 cup                                  Water
3 Tablespoons                     Chopped Parsley
1 teaspoon                           Dried Thyme
Salt and Pepper to taste.
12 pieces Lasagna Sheet
Sharp Cheddar Cheese for garnish
Chopped Parsley for garnish

Procedure

Preheat oven to 180 degrees Celsius.
 
Combine ground pork and water.  Simmer until the water evaporates and the fat from the ground pork juices out.  Brown the ground pork in its own fat.  Add the chopped mushroom and saute for another 3 minutes.  Add all purpose cream and simmer for 5 minutes.  Add nutmeg and parsley and simmer for another 5 minutes.  Lastly, stir in the Mont Blanc Cheese and Cheddar Cheese.  Set aside.
In another sauce pan, saute garlic and onion in olive oil.  Add canned tomatoes, tomato paste and water and simmer for 15 minutes.  Add parsley, thyme and season with salt and pepper to taste.
Cooked lasagna sheet until al dente.
Place a lasagna sheet on a flat surface.  Divide the filling into 12 parts and place it on the lasagna sheet and roll.  Cover the bottom of a baking pan with 1/2 cup of the tomato sauce.  Place the rolled lasagna on the baking pan and smother the tomato sauce on top of the rolled lasagna.  Topped it with cheddar cheese and garnish with chopped parsley.  Bake for 15 minutes.
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