| Level: | Easy |
| Total: | 1 hr 13 min |
| Prep: | 15 min |
| Inactive: | 13 min |
| Cook: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 13 min |
| Prep: | 15 min |
| Inactive: | 13 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray
- Kosher salt
- 1/2 (16-ounce) box lasagna noodles, or 8 noodles
- 1 (15-ounce) container ricotta cheese
- Reserved lemon zest from Linguini and Clam Sauce
- 1 tablespoon chopped fresh sage
- Reserved pork ragu from Pork Ragu over Penne
- 1/2 cup shredded mozzarella
Instructions
- Heat the oven to 350 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add the lasagna, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
- Put the ricotta into a bowl and stir in the zest and sage. Put a lasagna noodle on your work surface and spread 1/4 cup ricotta mixture onto it, leaving 2 inches on one end clear. Top the cheese with 1/4 cup ragu and roll up the noodle starting from the filled end. Place it into the baking dish and continue with the remaining noodles, ricotta, and ragu. Sprinkle the mozzarella over the rolls, put the pan onto a baking sheet, and bake until the cheese is bubbling and browned, 30 to 35 minutes. Let rest 10 to 15 minutes before serving.
Reviews
I was really torn about how to rate this recipe because I didn’t make it as directed but rather used the concept as inspiration. I didn’t use the pork ragu but just cooked up some sausage and ground beef with my own spaghetti sauce. Love the concept of the lasagna roll-up (and have already made this more than once but I wasn’t excited about the pork ragu idea.
Delicious! And a beautiful presentation!!! The reserved pork ragu with the sauce and the ricotta cheese combined was an explosion of flavors. My husband isn’t crazy about lasagna, but he loved this one! Based on other reviews, I did not include the lemon zest, but followed everything else. Turned out perfect and delicious! A keeper!
Loved the lemon, but it was very dry. Would make it again, but next time I’d add white or red sauce to top!!
This is a great idea! We had it tonight with a few alterations, of course! ; We used hot breakfast sausage as the meat, cheese dip with roasted tomatoes and crab meat, the left over meat was topped on the rolls with cheddar cheese and green onion sprinkled on top!! Delicious! For those of you who are put off by the lemon…substitute something you do like! The kitchen is your oasis!
I also am confused by te lack of not letting us know why the reserved water was not used?
The flavor did not go over well at all with my family …lemon and sage, just not for us
Ok, let me start off by saying my family and I loved the first recipe – Pork Ragu over Penne. However, I am a little confused. Are the steps in this recipe complete?? It says to reserve one cup of the cooking liquid but, does not tell you where you are to use it. I am sure this recipe will be good also…I am just concerned that there isn’t more of a traditional lasagna sauce.