Monday, October 01, 2007

Reinvented.


Reinvented, originally uploaded by razzieswirl.

Delicious fall inspired lasagna roll ups. I'll be blogging soon. I'll be done with homework Wednesday.

Ok guys, I'm going to try to give this a go. It's got a lot of ingredients and components. I'm going to be quick with description, and perhaps a little choppy with components. It's a bit much. But really, really worth it. So many lovely flavors. I've hated squash since I was a little girl, but I can't get enough of this sweet meat sqaush. I don't know if it has a "technical" name, or if you can find it outside of Bellingham. It's from a local farm here in town, and the sign says sweet meat, and all the people at the grocery store seem to have some history with the stuff, so I'm going to assume the sign and the people are correct in calling it sweet meat. So if you can find it, seriously, buy it, roast it and give a whirl. It's very worth it, this coming from a girl who's still a little skeptical about squash!

Alright let's get this started.

Now, as I'm sure you can assume, you need to boil some lasagna noodles. I boiled about ten. Al dente, of course!

Okay, first of, the sauce.

Sauce: Red Bechamel

Ingredients;

2 TBL butter
2 TBL flour
2 1/2 cups fat free half and half
2 TBL tomato paste
1 teaspoon salt
2 TBL salut cheese

Directions:

1. Melt butter in a saute pan.
2. Add flour and allow to cook for 1 minute until bubbly.
3. Slowly whisk in the half & half and allow sauce to thicken
4. Add tomato paste, salt and cheese. Whisk until mixed.

While typing up the sauce I've been trying to figure out how to organize the fillings. What I'm going to do is list for you the ingredients that were rolled up into it and break down for you how it was all put together.

What to put in the rolls:

- fresh Spinach
- shredded rotiserrie chicken
- roasted mashed sweet meat
- caramelized onion
- salut cheese
- mozarella

trust me, once you've stuffed one noodle full of a little bit of each and some sauce, you'll be hard pressed to roll it up neatly. My suggestion, wet the end of the noodle when your ready to roll it up, it will stick better to itself this way. Stick these babies in a ceramic oven dish, top with a dollop of salut and a sprinkle of mozarella, stick into a 375 degree oven until warm and gooey, about 25 minutes.

Divine!

Enjoy!

m.

5 comments:

JennDZ - The Leftover Queen said...

Those look beautiful! Like flowers!

Welcome to The Foodie Blogroll!

Sharona May said...

Hi, looks good! I have one recipe for Lasagna Roll ups but it is pretty basic. Can't wait for you to share.

http://birdfood-sharona.blogspot.com/

Rose Gateaux said...

So, so sorry it's taken me so long to post!! I have just recently started back at school, first time in four years, so I'm a little overwhelmed and needing to find the balance between the things I love (this food blog) and the things I have to do (homework) I'm still finding it to be tricky. But thank you for the comments, how exciting!!

Marye said...

those are fantastic! WHat a great presentation

missmallory said...

thank you marye!