This is such a fun dish to prepare! You’ll want to cook your lasagna noodles first in salted boiling water I also add one tablespoon of Olive Oil to the boiling water. I do the noodles in batches. After they are cooked al dente I rinse and lay each one flat on my work surface, you can stack them flat!
In a mixing bowl (I use a food processor) I add 16 ounces Ricotta Cheese, 1-1/2 tablespoons fresh basil chopped finely, 1 teaspoon black pepper, 1/2 lemon-zest and juice (save the other half) and let the mixer (processor) run a few minutes to well combine. Using a small offset spatula fill the lasagna noodle (one by one-be patient here) up the middle with the filling. Gently roll the lasagna noodle up and place in a baking dish (I use non stick) seam side down. Repeat until you use all ingredients. (Now that was not hard, was it?).
The liquid is a simple lemon vegetable stock I make: very easy. Add 1-1/4 cup low sodium vegetable stock into a bowl, add the zest and juice from the other 1/2 of the lemon (from above) stir gently. Add 1 teaspoon Bottle liquid Lemon Juice Concentrate (sweetened)-there is both available at your grocery store-unsweet and sweetened. Stir together and gently pour over filled lasagna roll-ups. Cover with aluminum foil, place in a 375 F hot oven and bake 15 minutes, remove foil and bake an additional 5 minutes. Garnish with your favorite grated cheese!
I always make a huge mixed green salad, and of course crusty Italian bread (and butter!).
Note: Will easily make 12 roll-ups.
Hope you enjoy as much as we do.
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.