making @kanyebreast lasagna rolls for dinner...

making @kanyebreast lasagna rolls for dinner tonight! My kitchen smells like love and happiness right now

RECIPE: Lasagna Rolls

This is a modified version of my very own lasagna recipe, I took out a lot of complicated things I didn’t feel like explaining because I want you to learn how to cook the same way I did — taking a basic recipe and making it your own. So yea, this is my recipe but you can use it as a starting off point to get creative and add in whatever you’d like, k? If you ALREADY have a fabulous lasagna recipe, use it! Just build lasagna rolls instead of traditional lasagna. I prefer lasagna rolls because they’re easier to eat, perfect serving sizes, great for sharing and they’re cute lol. I don’t use jarred pasta sauces, but if you don’t feel comfortable making your own or are short on time, then feel free.

You’ll need:

1 pack fresh lasagna (in the refrigerator aisle)

Cheese filling

Meat filling

Tomato sauce

Cheese Filling:

1 16oz container ricotta

1 cup parmigiano-reggiano cheese, grated or shredded

2 cups mozzarella cheese, shredded (plus more for sprinkling on top later)

1 cup cheese of your choice (this can be more mozzarella, or maybe provolone, or whatever you’d like)

2 eggs

1 package frozen spinach, thawed and drained

fresh parsley, chopped

fresh basil, chopped

salt & pepper to taste

Meat Filling:

1 lb italian sausage (can use ground beef, turkey, chicken or mushrooms)

1 shallot, chopped

2 cloves garlic, chopped

dried herbs (optional, however i used dried parsley, basil and oregano)

salt, pepper and other seasonings to taste, such as granulated garlic, etc.

2-3 tbsp olive oil

1-2 tbsp butter

Tomato Sauce:

2 28oz. cans crushed tomatoes (San Marzano is best, if you can find it but any brand will work)

1 sweet onion, chopped

5 cloves garlic, chopped

chopped fresh or dried herbs (basil, parsley, oregano)

1 small 5.5oz can tomato paste

6 tbsp butter

salt, pepper to taste

Preheat your oven to 375.

In a large skillet over medium heat, drizzle the olive oil into the hot pan along with the butter. when the butter stars to foam up, add your shallot. Sautee the shallot until translucent. If your shallot is browning too quickly, turn the heat down. Add a dash of salt and pepper to the shallow to help it sweat and bring out its awesome flavor. Let the shallots cook for about 10 minutes, then add your garlic and dried herbs. If the shallot soaked up the oil, drizzle in a little more. Reduce your heat a bit, then add the italian sausage. Season it with a little salt and pepper and cook until the meat is no longer pink. Transfer the meat to another bowl and set to the side.

In the same large skillet (do not rinse all that yummy stuff stuck to the bottom), over medium-low heat, add 3 tablespoons of butter to help deglaze those delicious lil bits. Sometimes I’ll even add a splash of red wine, which you can do too, but I don’t always do that. Anyway, add the chopped sweet onion and let that cook away until it’s nice and soft, about 15-20 minutes. Season the onion with salt and pepper and dried herbs then add your garlic. Let that cook for about 5 minutes, then add 3 ounces of the tomato paste to the pan. Let the tomato paste cook down for about 3 or 4 minutes, mixing it with the onion, garlic and other yummy shit. Once the tomato paste starts looking less pasty, add your crushed tomatoes — slowly. Stir everything, cover and let come to a hard simmer, then reduce heat to medium low or low. Let this cook for about 20 minutes before you season. Taste it. Add salt, pepper, dried or fresh herbs, or whatever you need to add to make it bomb. Cover the pan and let the tomato sauce simmer over a low heat for about 45min to an hour. Taste it again, see if it needs anything. If after an hour your tomatoes are slightly bitter or super acidic, add about a tablespoon of sugar to offset it. If you use high quality tomatoes, you shouldn’t have that problem though but I realize not everybody has access to dope shit. Once your tomato sauce is fabulous to your liking, turn off the heat and add 3 tablespoons of butter to the sauce and stir it in so that it finishes it off with a nice sheen and richness. Cover and set to the side.

In a big bowl, dump the ricotta and remaining cheeses in. Add your fresh or dried herbs. Add the spinach (as much or as little as you’d like). fold these ingredients together lightly until incorporated. taste it. add salt and pepper and/or other seasonings if you choose. Finally, add in the meat. Add in a little meat at a time because some people like a lotta meat, some don’t, this is totally up to you. In a separate small dish, lightly beat your 2 eggs and then pour that into the cheese and meat mixture. mix well.

In a baking dish large enough to house your rolls, spread a thin layer of your tomato sauce onto the bottom.

Spoon the cheese mixture onto one end of the lasagna sheet and roll it up. Place into baking dish seal side down. Repeat until your dish is full. I cut my lasagna sheets down the middle because they were too long and I wanted to double them. I would’ve ended up with like 6 big ass rolls, so I sliced them to make 12 more suitable servings.

Ladle a generous amount of your tomato sauce on top of your lasagna rolls, cover with aluminum foil. Stab a few holes into the foil with a fork so that the steam can escape, but don’t get all OJ Simpson on your foil, just a few holes. I stab it six times, three on each side lol.

Bake for 30-40 minutes or until the sauce is bubbling and the lasagna rolls are easy to poke with a fork.

Remove from the oven, and sprinkle any remaining cheeses you have on top. I used mozzarella. Put it back in the oven for about 10-15min or until cheese is hot, bubbly and gooey.

Remove from oven and let it rest for about 15 minutes, then what you wanna do is basically eat that shit.

*If you have leftover cheese, freeze it in an airtight container or a freezer bag (remove all the air pls). Do the same w/ any leftover sauce.

if you have any questions, use my Ask box!