Recipe: Gluten-Free Lasagna Roll Ups

We love lasagna! Jon begs me to make it weekly, so when his birthday rolled around, I knew exactly what I was going to make.  As I began to cook the gluten-free lasagna noodles I thought about changing things up a bit.  Why not make roll ups instead of the layered lasagna?

The roll ups would be similar to Jon’s favorite stuffed shell dish, which I haven’t been able to make since I can’t find the Tinkyada Grand Shells any place.  I used Tinkyada Lasagna noodles cooked per the package instructions.

Gluten-Free Lasagna Roll Ups

• 6-8 cooked gluten-free lasagna noodles (I made some extra in case some didn’t hold up well)
• 1 15 oz. container ricotta cheese
• 2-3 tsps. Garlic Gold Italian Herb Nuggets
• 1/4 to 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella
• 1 jar marinara (I used Prego Three Cheese)
• 1/2 cup mozzarella (for sprinkling over the top)

1.  Preheat oven to 350 degrees and spray 8 x 11 inch Pyrex dish with Pam.

2.  Mix ricotta, Garlic Gold, parmesan and 1/2 cup of mozzarella together in a bowl.  Set aside.

3.  Lay noodles out on clean surface or cutting board and spread cheese across in a thin layer.  Drizzle marinara over cheese layer.

4.  Roll up and place seam side down in Pyrex dish that has a thin layer of marinara sauce in it.

5.  Repeat until done.  Cover with remaining sauce and sprinkle with the remaining 1/2 cup of mozzarella cheese.

6.  Cover with foil and bake for 30 – 40 minutes or until cheese is melted and sauce is bubbly.

7.  Remove cover and bake another 5-7 minutes to brown a little on top.

8.  Let cool for 5-10 minutes and serve.

This recipe can make 6-8 servings, depending on how you split the ingredients.

Jon raved about this dish and said it reminded him of his beloved stuffed shells.  I can see this becoming a permanent addition to our weekly/bi-weekly menu.  If I were making this for people with not-so-picky tastes, I would add spinach, Italian sausage, veggies, etc.