Food, More Inspiration

Tasty Lasagna Roll-Ups (even fussy toddlers love it)

Posted May 22, 2015 by Bethanie Lunn

These tasty lasagna roll-ups are loved my all the family and are great hot or cold.  My fussy toddler loves them because I think he finds the shape interesting and can eat like a sandwich.  I’ve gone for a fairly healthy recipe but you can always replace the parmesan with mozzarella for an extra healthy version.

The prep can be done as a fun activity with your kids, if you allow them(!), then the oven does the rest…

Ingredients

  • 10 uncooked lasagna sheets (feeds 4 hungry people)
  • Parmesan cheese – as much as you like
  • 2 low fat sausages, skin removed and crumbled into chunks
  • Handful of washed spinach leaves
  • 1 white onion, slowly caramelised in a little olive oil
  • 1 to 2 tablespoons olive oil
  • 2 tins chopped tomatoes in garlic and herbs
  • Dash balsamic vinegar
  • Seasoning to taste
  • Salad to serve with

Directions

For the sauce: The easiest tomato-based sauce I make for pasta dishes uses only 4 ingredients -chopped tinned tomatoes in garlic and herbs, balsamic and seasoning.  Gently warm the ingredients in a pan and pour over once ready (read on).

For the lasagna: Preheat the oven to 190 degrees.

  • First blanch the lasagne pasta sheets in boiling water until tender
  • Meanwhile, brown the sausage meat in olive oil for a few minutes and the onion too, in a frying pan each, and set aside
  • Drain the pasta sheets and let cool on a baking tray or clean surface on which you can shortly arrange the lasagna filling

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TIP: Be sure to space them out once you’ve drained them and you leave to cool and NOT on top of each other as they tend to stick and can tear when you separate them. If this does happen, simply use the torn bits of pasta to fill the gaps, as you would with pastry. You won’t be able tell on completion.

  • Once the pasta sheets have cooled, start the fun bit and get layering. Your kids can get involved too. It’s quite a fun and messy dish when preparing and the beauty of it is, it doesn’t have to look perfect. In fact, ‘rustic’ is better!

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TIP: I use a vegetable peeler to create shavings of parmesan cheese. It looks good, you get more generous flakes and this is the first ingredient I used for the first layer

  • On top of the cheese, I placed the spinach leaves and onions I softened earlier

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  • I then topped this with another sheet of pasta, smeared with my easy tomato sauce, then spread another layer of the sauce on top of that:

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  • On went the sausage meat followed by more cheese and then you roll it up as you would a tortilla wrap

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  • Lay the lasagna rolls seam side down in a baking tray lined with greaseproof paper and top with the rest of the sauce

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  • Sprinkle the remaining parmesan shavings over the lasagna rolls and season to taste. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20-25 minutes.

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  • Uncover for a final 5-10 minutes until the cheese on top becomes golden.
  • I served it with a simple salad as it’s a rather filling dish.

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