Lasagna Rollups { no oven required! }

Lasagna is a classic Italian dish. But instead of running the oven, this quick riff of lasagna rollups comes together between the stove and microwave. It’s also a little lighter than a heavy baked lasagna, especially with the simple and quick marinara instead of a big meat sauce.

Spring is weird isn’t it? Yesterday it was almost 92 degrees here and today it’s raining and thunderstorms. It really messes with my sense of what I feel like eating.

Am I grilling and dining al fresco? Am I huddled up with a bowl of comfort food?

So let’s straddle the fence this week shall we?

Lasagna is a classic Italian dish. But instead of running the oven, this quick riff of lasagna rollups comes together between the stove and microwave. It’s also a little lighter than a heavy baked lasagna, especially with the simple and quick marinara instead of a big meat sauce.

That totally justifies eating about a half a loaf of garlic bread. If you don’t want to bother making your own, try New York brand Texas Toast with Garlic. This is one of the few things we have occasionally that has no redeeming nutritional value. At. All. #GuiltyPleasures

Counteract that with a nice green salad or sauteed veggies.

And of course, anything with red sauce is just an excuse to have red wine! A lighter red blend or pinot noir or go all in with a full cab.

Take that hump day Wednesday!

For more delicious pasta recipes, check out:

Creamy Fettuccine with Vegetable Ribbons

Pesto Cavatappi

Lasagna Rollups { no oven required! }

Chef Shelley

To skip the broiling step, assemble lasagna rollsups in a microwave safe dish and microwave on high until cheese is melted, 1-2 minutes.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4

Ingredients

  

• 8 lasagna noodles NOT no-boil noodles
• Salt
• 1 tablespoon olive oil
• 1 teaspoon garlic
• 2 teaspoons sugar
• ¼ teaspoon oregano
• 1 - 28 ounce can crushed tomatoes
• 1 - 15 ounce container ricotta cheese
• ¼ cup grated parmesan asiago, or romano, plus more for serving
• 1 egg
• 1-2 cups mozzarella or fontina shredded
• ¼ cup fresh basil thinly sliced or torn (optional)

Instructions

 

• Cook lasagna noodles in salted water according to package directions, making sure to cook thoroughly since you’re not baking the lasagna rolls.
• While noodles cook, in a medium sauce pan heat olive oil over medium heat and then sauté garlic 30 seconds. Add sugar, oregano and crushed tomatoes. Bring to a boil, then reduce to a simmer.
• While sauce and noodles cook, combine ricotta, parmesan and egg thoroughly in microwave safe bowl and heat for two minutes on 70% power stirring twice during heating.
• Position oven rack to second level down from broiler and turn broiler on.
• Drain noodles thoroughly. Spread each noodle with about ¼ cup ricotta mixture, rollup and lay seam side down in a broiler safe sauté pan or an 8x8 metal baking pan.
• Pour marinara over and sprinkle with mozzarella.
• Broil until cheese is melty, about 2-3 minutes.