Lasagna Roll-ups

Servings: 12 rolls

Get the Pan!

Serve this pasta without fuss by stuffing, rolling, & cooking off stovetop in a nonstick Dutch oven.




3 ounces chopped pancetta (or bacon)
2 cloves chopped garlic
4 cups canned whole tomatoes, pureed
2 sprigs rosemary; 2 tablespoons minced
¼ cup chopped parsley
12 ounces (1 ½ cups) whipped cream cheese
   Season with S&P
1 cup finely chopped (baby) spinach)
½ cup grated Parmesan, plus sprinkling
½ cup shredded Fontina (or Swiss)
¾ cup shredded Mozzarella
3 ounces (4-5 med. mushrooms), finely chopped
1 egg)
1 pound (18) boiled lasagna noodles (not no-baked)
   Chopped parsley for sprinkling


Lasagna Roll-ups
[Click for larger image] 


Sauté pancetta 4 minutes over medium heat in a wide-bottomed Dutch oven with Teflon ™ nonstick coating; add the garlic and cook a few minutes. Add tomatoes, rosemary branches; cook on medium-low covered 30 minutes; remove rosemary. Mix bowl of cream cheese with spinach, Parmesan, Fontina, ⅓ cup of the Mozzarella, mushrooms, egg. Spread noodles with cheese mix, layer of sauce and sprinkling parsley. Roll up from short side. Stand upright in pan; spoon more sauce overtop; sprinkle with Parmesan & remaining Mozzarella. Turn heat to medium-low; cover and cook for 20-25 minutes or until heated through. Sprinkle with rosemary and serve.