With all of the meatless days in Lent, I look for nutritious & delicious ideas to get out of the, “OK, pizza again!” rut. This is a new one I came up with & it’s a winner…
Rollatini is a completely made up word. No, really, it is not Italian. Really. But I absolutely love it. It usually refers to thin slices of eggplant rolled up with filling but I’ve inserted it here for my lasagna rolls, my “tinis”.
- 1 lb box of lasagna noodles
- 2 c baby arugula
- 2 c marinara sauce, divided
- 1 c ricotta cheese
- 1/2 c shredded cheese mixture (I used mozzarella, provolone, parmesan, fontina, romano & asiago)
- fresh parsley
Preheat oven to 350 F.
Cook the lasagna noodles till al dente, separating the noodles as they cook. Keep them in one piece, be careful! Remove from the water & lay them either over the edge of a large colander or on paper towels to dry. Add the arugula leaves to the still boiling water for 2 minutes, remove from water & drain well (you will also want to squeeze out any excess water).
In a medium bowl, combine the cheeses, cooked arugula & the parsley; This is the filling. Set Aside.
Prep a baking dish with cooking spray. Line the bottom of the prepped dish with 1 cup pasta sauce.
Lay out one lasagna noodle. Lightly spread the filling over the noodle. Taking one end of the pasta, carefully begin rolling the noodle, while tucking back in any escaping filling. Place the rolled lasagna “tini” opening-side down onto the the baking dish.
Repeat with all of the remaining noodles.
After all of the tinis are in the baking dish, top with the last cup of sauce & sprinkle with a little cheese.
Bake for 25-30 minutes until the cheese is browned & the sauce & tini filling is bubbling.