I made up this recipe the day after I made a massive batch of my Tomato Basil Risotto with Homemade Ricotta. I also had leftover homemade ricotta and wanted to do something with both other than just eat the same thing two nights in a row. A great skill of mine is using leftovers in unique, sometimes crazy ways. Rarely does anything go unused in my refrigerator! So after thinking for about 5 seconds, I had a wickedly great plan and I texted my boyfriend to say, “We are making lasagna rolls for dinner and stuffing them with the lefty risotto.” He texted me back, “Oh my God.” And thus, another favorite recipe was born. So…this is a two day plan and you must make the Homemade Ricotta and Tomato Basil Risotto first, then use the leftovers the next night for this meal. Have fun!
- 1-1½ cups leftover Tomato Basil Risotto
- ½-1 cup Homemade Ricotta
- 10-15 lasagna noodles (not the “no boil” kind!)
- 1 cup frozen spinach, defrosted and drained
- 1 28 oz can GOOD QUALITY tomatoes
- Large handful fresh basil
- A few sprinkles of Shake (optional)
- 1 medium onion, diced (optional)
- 2-3 Hot Italian sausages (optional)
- Mozzarella cheese and Pecorino cheese (both are optional)
– You can add anything you like to “stretch” the leftover risotto. I usually sauté some more onion with hot Italian sausages to add to the mix. I add frozen spinach (defrosted and drained) and most of the leftover ricotta. An extra sprinkle of Shake is always needed for me also. You could also add sautéed vegetables if you like…it’s entirely up to you.
– Mix all your extra ingredients in with the leftover risotto and reserve in a bowl.
– For the sauce I puree a 28 oz can of good quality tomatoes. Add some salt and basil and call it good. You don’t need a complicated sauce because the risotto in the lasagna roll already has a ton of flavor.
Time to make the lasagna rolls…
- Bring a large pot of water to a boil and add a handful of salt (you want the water to be salty like the sea!)
- Plop your lasagna noodles in the water (4 or 5 at a time). Boil until the noodles are flexible, but not fully cooked.
- While the noodles are boiling, spoon some of your sauce in the bottom of your baking dish. This is so the lasagna rolls wont stick to the bottom…that would be a tragedy!
- Remove noodles from the water and place flat on a cutting board.
- Scoop a large spoonful of the risotto mixture onto the end of the lasagna noodle and roll it up. Place the lasagna roll seam side down in your pre-sauced baking dish. Continue with all the lasagna noodles until your dish is full.
- Spoon the rest of your sauce over the top of the noodles and drizzle with some olive oil as well.
- If you want…add some extra mozzarella or Pecorino cheese on top.
- Bake at 400° until bubbly and browned (about 20-25 minutes).
Time to eat! The picture below reflects two different kind of noodles, you can tell by the color (one is whole wheat, one is not). I usually always use whole wheat lasagna noodles in an attempt to make this cheesy carbo-overloaded comfort food slightly “healthier”…ha! You can try layering it like a normal lasagna also if you only have the “no boil” kind of noodles…it does work, I have tried it, I’m just not a huge fan of the texture the “no boil” noodles have.