MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rolled Lasagna Florentine
Categories: Pasta, Beef, Sauces, Vegetables, Herbs
Yield: 6 Servings
1 lg Egg; lightly beaten
15 oz Carton ricotta cheese
1/4 ts (ea) salt & black pepper
8 oz Pkg shredded Italian cheese
- blend
10 oz Box chopped spinach; thawed,
- squeezed dry
12 Dried lasagna noodles;
- cooked according to pkg
- directions
2 c Tomato Base (below)
1 c Ground Beef Base (below)
1 1/2 ts Dried Italian seasoning;
- crushed
1/4 ts Fennel seeds; crushed
MMMMM----------------------GROUND BEEF BASE---------------------------
4 lb Ground beef
1 1/2 c Chopped onions (3 medium)
1 c Chopped carrots (2 medium)
1/2 c Chopped celery (1 stalk)
4 Cloves garlic, minced
1 ts Salt
1/2 ts Ground black pepper
MMMMM------------------------TOMATO BASE-----------------------------
2 tb Olive oil
5 cl Garlic; minced
1/2 ts Crushed red pepper
56 oz (2 cans) diced tomatoes;
- undrained
1/2 c Dry red wine
1/3 c Tomato paste
2 ts Packed brown sugar
1 ts Salt
GROUND BEEF BASE: In a 5 to 6 quart Dutch oven cook ground beef,
onions, carrots, celery, and garlic over medium heat until meat is
browned, using a wooden spoon to break up meat as it cooks. Drain off
fat. Stir in salt and pepper.
TOMATO BASE: In a large saucepan heat oil over medium heat. Add garlic
and crushed red pepper; cook and stir for 3 to 4 minutes or until
garlic is golden. Carefully add tomatoes, wine, tomato paste, brown
sugar, and salt.
Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40
minutes or until slightly thickened and reduced by about one-third,
stirring occasionally. (You should have about 5 1/2 cups.)
ASSEMBLY: In a medium bowl combine egg, ricotta cheese, salt, and
pepper. Stir in 1 cup of the Italian cheese blend and the spinach.
Spread mixture over cooked lasagna noodles. Starting from a narrow
end, roll up each noodle.
For meat sauce, in a medium bowl combine Tomato Base, Ground Beef
Base, Italian seasoning, and fennel seeds.
Spread 1/2 cup of the meat sauce in the bottom of a 2-quart
rectangular baking dish. * Arrange lasagna rolls on top of sauce in
baking dish. Top with the remaining meat sauce and sprinkle with the
remaining 1 cup Italian cheese blend.
Cover baking dish with plastic wrap. Place casserole in a resealable
freezer bag. Seal and freeze for up to 2 months.
To serve, thaw in the refrigerator overnight. Set oven @
350ºF/175ºC. Remove plastic wrap; cover with greased or nonstick
foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.
* FROM THE TEST KITCHEN: To avoid tying up the baking dish in the
freezer for weeks, try this method. Line a 2-quart rectangular baking
dish with plastic wrap. Prepare the lasagna using the lined dish and
freeze overnight. When frozen, lift out the plastic wrap-lined food,
place it in the freezer bag, and freeze for up to 2 months. When
ready to thaw, remove the plastic wrap and return the food to the
original baking dish. Thaw and bake as directed.
Makes: 6 servings
Better Homes & Gardens | August 2016
MM Format by Dave Drum - 12 August 2016
Uncle Dirty Dave's Archives
MMMMM
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