Ingredients
10 lasagna noodles
1/2 lbs thick cut bacon, cooked and crumbled
1 small onion
2 C broccoli, finely chopped
2 cloves garlic, minced
16 oz low fat ricotta cheese
1 egg
1/4 C Parmesan cheese
1 C sharp Cheddar cheese
1/4 tsp basil
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In a large pot of boiling salted water, cook noodles to al dente; about 5-7 minutes. Drain and lay flat on a clean cutting board. Preheat oven to 350 degrees. In a sauce pan, heat 1/4 C olive oil; over medium heat. Add onion and garlic and cook until onion is translucent; about 2-3 minutes. Add in crushed tomatoes, basil, oregano, salt, pepper and sugar. Bring to a boil, reduce heat and simmer while assembling the roll ups. In a skillet, heat 2 Tbs olive oil, over medium heat. Add onion, broccoli and garlic and cook until onion is translucent and broccoli is bright green in colour. Remove from heat and cool slightly. In a bowl, combine ricotta, egg, Parmesan, Cheddar, basil, oregano a pinch of salt and pepper, cooled broccoli mixture and three quarters of the cooked bacon. Separate filling among the cooked lasagna noodles, spreading evenly and leaving a 1/4 inch edge at one of the narrow ends (this will help if the filling shifts while rolling). Starting at the opposite narrow end, roll up noodles and filling, jelly roll style. Repeat with all noodles. Coat bottom of a 9x13 inch casserole dish with a few ladles of marinara sauce. Place lasagna rolls, seam side down, into the casserole dish. Top with remaining sauce, top with Provolone slices and sprinkle with remaining bacon. Cover with foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Complete guide to curing, smoking, sausage making
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies