Meatball Roll-Up - Serving's: 12
Per Serving: - Calories 298; Sodium 209mg;
Fat 12g; Protein 17 g; Carbohydrate 31 g;
Cholesterol 47 mg; Dietary fiber 5g
Prepare Your Tomato Sauce
Chop Onion, Mince Garlic, Chop Parsley.
Place large skillet or gravy pot on the stove. Add: extra virgin olive oil & red pepper flakes. Slowly heat skillet to medium low then add chopped onions & ¼ tsp no salt seasoning. Cook for 8 minutes. Add: minced garlic and cook for 1 minute more.
Add tomato paste and mix in with garlic and onions. Add parsley and mix. Add crushed tomatoes, mix and simmer for 10 minutes. Add sea salt & pepper. Simmer for 10 minutes more.
Sauce will be thick enough and ready when you can drag a spatula through it and leave a separation.
Prepare Your Cheese
In a large mixing bowl, add: ricotta cheese, parmesan cheese, parsley, garlic powder, red pepper flakes, cream cheese and egg or egg sub. Mix all ingredients together until will blended. Set aside till needed.
Cooking Lasagna Noodles
Place a large pot on the stove and add 4 quarts of water. Bring to a rapid boil then add lasagna noodles one at a time.
Bring water back to a boil and cook for 12 minutes or as directed on lasagna package.
Note:Your pasta package will have a cooking time on it. Each brand of pasta will be different, so it is important to follow the directions on the package.
When the noodles are cooked, place the pot under cold running water to replace the hot water allowing the cooking process to stop (do not drain). Leave the noodles in the cold water and set aside till needed.
Pre-heat oven to 350 degrees f.
It's Roll-Up Time
Remove one noodle from the pot and using your fingers remove as much water as possible. They will still be damp, and that’s ok.
Lay lasagna noodle on a flat surface. Spread 2 tablespoons of mixed cheese on noodle then lay meatball pieces on top of cheese.
Roll the filled noodle. Starting at one end, roll loosely toward the opposite side keeping the mix inside the noodle while rolling, but not to tightly as you will force the cheese and meatball mixture out.
In a 7”x 11”baking dish (any baking dish close to this size will work).
Place a spoonful of tomato sauce in the bottom and spread it to cover.
Place your roll-ups in the dish as you complete them.
Lay them side by side in your dish
Cover the roll-ups completely with tomato sauce
Place aluminum foil over baking dish and place into the oven.
Bake for 30 minutes. Remove foil
Sprinkle Mozzarella cheese on top of roll-ups and bake for 15 minutes more.
Remove from oven. Allow the Roll-up to rest for 10 minutes before serving
Meatballs (Meatballs with a twist)
Lasagna Noodles - (Whole Wheat)
Ricotta Cheese - (part skim milk)
Parmigiano Reggiano Cheese – grated
Egg (or 1/4 cup egg substitute)
Mozzarella Cheese - (part skim milk)
Cream Cheese - (Fat Free)
Crushed Tomatoes - No salt added
Tomato Paste - No salt added
Shallots - chopped
Garlic – minced
Fresh Parsley or 1Tbsp dried Parsley
Red Pepper Flakes
No Salt Seasoning – (Kirkland)
Ground Black Pepper
Sea Salt
Extra Virgin Olive Oil
