Recipe by Boca Pat
These probably would make a good appetizer, but they are so filling. I made them for dinner with a salad....they are delish!!!! Courtesy of Woman's World
Top Review by Ms B.
I had a bit of a problem with the roll-ups holding together while cooking. The ricotta cheese mixture seeped from the pinwheels a bit and the lasagna rolls kinda fell over. I don't know if I had too much sauce, or what exactly caused the problem. The flavor was good, though. It is absolutely a comfort food. I did add a bit more onion, mustard and worchestershire sauce to the sauce, just as a personal taste preference. Hubby and I discussed that spinach could be added to the ricotta mixture, then piped into manicotti shells and baked with the sauce. The cheese sauce would also be wonderful for old-fashioned baked mac and cheese.
- 12 lasagna noodles
- 2 1⁄4 cups milk
- 3 tablespoons all-purpose flour
- 1 tablespoon dried onion flakes
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 (8 ounce) packagefinely shredded cheddar cheese
- 1⁄2 cup grated parmesan cheese
- 1 (15 ounce) container ricotta cheese
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Cook lasagna according to directions; drain.
- Preheat oven to 375.
- Coat 8 cup shallow baking dish with cooking spray.
- In pot over med-hi heat combine next 6 ingredients; bring to boil; stirring occasionally; boil until thickened.
- Reduce heat to med; stir in cheddar and 1/4 cup Parm until melted; remove from heat.
- In bowl combine ricotta, 1 tbs parsley and remaining Parm.
- Spread each noodle with about 2 1/2 tbs ricotta mixture.
- Beginning at short end, roll up each noodle.
- Spread 1/2 cup cheddar sauce in bottom of baking dish.
- Cut each roll in half crosswise; place rolls cut side down in baking dish.
- Pour remaining cheddar sauce over rolls.
- Cover with foil and bake about 45 minute.
- If desired, to lightly brown, uncover& place under broiler 2 minutes; sprinkle with remaining parsley.