Lasagna Roll Ups (by Chris Logue and Shaylee Smith: Flour Power Highlands Ranch, Colorado
Greetings from the West! I’m Chris and together with my daughter Shaylee, we will be opening our Flour Power Studio in Highlands Ranch, Colorado. With a background in early childhood education and a passion for fun in the kitchen, we look forward to introducing Flour Power Kids Cooking Studios to the families in our community. It’s been a busy summer building our studio and our fall schedule of events, and we are so excited to finally be opening Labor Day 2019!
Below is a fun twist on a classic Italian dish (in honor of our Italian roots).
Chris & Shaylee
Lasagna Roll Ups
Yields: 18 roll ups
1 (1lb) box of lasagna noodles
1 (32 oz) container of ricotta cheese
1 cup grated parmesan cheese, divided
1 cup frozen chopped onions
Fresh ground black pepper
1 lb ground beef
1 clove of garlic
1 (10 oz) package of frozen chopped spinach, thawed and squeezed dry
2 (14.5 oz) cans of diced tomatoes with basil, garlic & oregano
1 (7 oz) package of shredded mozzarella cheese
Preheat oven to 350 and bring large pot of salted water to boil. Cook noodles according to package for al dente. Drain and set aside to cool.
In a medium bowl mix ricotta, ½ cup parmesan cheese, and two eggs together. Season with salt and pepper. Cover and chill in refrigerator until ready to assemble roll ups.
In a large saucepan brown ground beef with frozen chopped onions and garlic over medium heat. Add spinach and tomatoes to the ground beef mixture and bring to a simmer.
Spread a layer of ricotta cheese mixture across one side of lasagna noodle. Spoon meat mixture on top and roll up.
In a large casserole dish spoon a layer of the meat mixture on the bottom of the dish. Add roll ups to the dish seam side down. Top with remaining meat mixture. Cover with shredded mozzarella and ½ a cup of parmesan cheese. Bake in the oven for 20 minutes or until the cheese is bubbly.
Serve & Enjoy!
Tip: For a saucier dish substitute marinara sauce in place of diced tomatoes and herbs.