Vegetable Lasagna Roll-Ups

a reply to: DontTreadOnMe

Now if I can find an easy way to boil those pesky lasagna noodles

Try the non boil noodles.. they are super easy to work with even in ordinary sheet lasagna.

www.epicurious.com...

AM mentions them in his post as well DTOM.. they really are awesome to work with.

a reply to: Sheye

But then you can't roll them up, lol.

a reply to: Sheye

But they are stiff.
So, unless you can find fresh noodles....


I think Liquesence's method is worth a try.....
www.abovetopsecret.com...

What I hate most is how slippery they are, and they tear for me sometimes.

originally posted by: AugustusMasonicus

originally posted by: Liquesence
I love a good garlic white-sauce dish, but usually go for the tomato-based for lasagna.

But whatever works, as long as people are cooking and not eating packaged crap.

What, you mean you are not a fan of that brand of lasagna that shall remain nameless, in the red boxes??
I'm shocked
LMAO

originally posted by: Atsbhct
a reply to: Sheye

But then you can't roll them up, lol.

Yeah.. I guess they are a little stiff to roll. Have made regular lasagna with them and it was so easy and made such neat nicely stacked lasagna.

I didn’t think that perhaps they wouldn’t roll well.😆 What about dipping them in marinara sauce for awhile to soften slightly. Then put some gloves on to roll ? The marinara sauce would be on the inside of the rolls, too.

Where there is a will , there is a way of not dealing with pesky cooked noodles that stick together.

a reply to: Sheye

Our big grocery store (we're in the sticks) has lasagna "sheets" (sounds funny, probably happens) which are awesome! They're no boil as well, but you're limited to using a 9×13 pan.

originally posted by: Atsbhct
a reply to: Sheye

Our big grocery store (we're in the sticks) has lasagna "sheets" (sounds funny, probably happens) which are awesome! They're no boil as well, but you're limited to using a 9×13 pan.

Yes.. I’ve purchased those.. and those are the ones I thought if cut into strips could work for the roll ups. Forgot how they are on the firm side though 😆. I do think cutting those sheets .. presoaking a bit in marinara sauce would do the trick though.

Going to try and make these roll ups with cooked chicken added and presoak the no boil sheets after cutting in strips.

Probably won’t turn out.. 😆.. never been that great in the kitchen. ( though I can make gravy from scratch 😉😆)

a reply to: Sheye

If you can make edible gravy, not from a can (😂), then you can make anything.

originally posted by: DontTreadOnMe
What, you mean you are not a fan of that brand of lasagna that shall remain nameless, in the red boxes??
I'm shocked

LMAO

No, LOL. It's actually pretty easy to make homemade lasagna especially with the no-boil sheets.

One day I'll get around to making a thread about how to cook some dishes that people mistakenly think are complicated but are in reality quite simple.

a reply to: Sheye

I soak no-boil sheets when I'm making a lasagna, or other dishes, that aren't very moist. The noodles tend to absorb quite a bit of liquid and can make dishes lighter on sauce curdled in texture instead of creamy.

a reply to: AugustusMasonicus

Paris Hilton beat you to the lassgna making video. No one ever really needs to make another one.

a reply to: Atsbhct

Wait, what? Seriously?

originally posted by: AugustusMasonicus

originally posted by: DontTreadOnMe
What, you mean you are not a fan of that brand of lasagna that shall remain nameless, in the red boxes??
I'm shocked

LMAO

It's actually pretty easy to make homemade lasagna especially with the no-boil sheets.

One day I'll get around to making a thread about how to cook some dishes that people mistakenly think are complicated but are in reality quite simple.

I'm all for some good authentic Italian recipes. A few years ago I found a lasagna recipe that had great reviews. I made it and it was not worth making again.

I found this one today, which seems promising.

I've never made my own pasta, but plan to try the no boil pasta, if if is, in fact, thinner. Regular lasagna is way too thick.

I *always* make my own sauce, though, whether marinara, meat, spaghetti, alfredo, etc.

originally posted by: AugustusMasonicus
a reply to: Sheye

I soak no-boil sheets when I'm making a lasagna, or other dishes, that aren't very moist. The noodles tend to absorb quite a bit of liquid and can make dishes lighter on sauce curdled in texture instead of creamy.

Thanks for the tip.. can I ask what you presoak them in ?

a reply to: AugustusMasonicus

To quote Paris, "It's hot."

Lol. You will be amazed by her "infamous" lasagna, that she's cooked "so many times" 😂.

I think it's satire, but I can't tell.

a reply to: Liquesence

Yeah, I make a lot of my own pasta but the no-boil lasagna sheets work the best. It allows you to get many layers for your dish which is the hallmark of lasagna. The veggie one I made had 5, my meat-based one has 7-10 depending on which pan I use. It should be more like a napoleon than anything else.

Also, make a besciamella for even more authentic taste and consistency.

a reply to: Atsbhct

As if we needed another reason to toss her into a well.

originally posted by: Sheye
Thanks for the tip.. can I ask what you presoak them in ?

Very hot tap water. They still may be tough to form in a cylinder as I've never tried that but the longest I've soaked them is 15 minutes.

a reply to: Sheye

presoaking a bit in marinara sauce would do the trick though.

Messy!

Going to try and make these roll ups with cooked chicken added and presoak the no boil sheets after cutting in strips.

Having never used the no-bake sheets, I would think if you soak them in hot water like AM said, or perhaps parboil them, to where they are flexible, it might work. Or, just use regular lasagna noodles. I've never had a problem with regular lasagna tearing or sticking. Only boiled mine for 8-9 mins.

Chicken might be good, too, in the cheese mixture. Shredded with a fork, then mixed in. And as mentioned earlier, maybe even some ground chuck for those who prefer beef.

a reply to: Liquesence

Having never used the no-bake sheets, I would think if you soak them in hot water like AM said, or perhaps parboil them, to where they are flexible, it might work.

Sounds like that would work...the rolling with marinara sauce would not only be messy but a bit slippery as well... so parboil would work I think for the no bake noodles.

Probably does work fine with just regular noodles as well. 👍🏼 Either way .. nice recipe !