Lasagna Roll Ups
1 Package Pure Farmland Simply Seasoned Protein Starters
1 1/2 cups shredded mozzarella
Cooked lasagna noodles
1/2 cup of Bolognese or marinara sauce
1 cup béchamel, see recipe below
1/4 cup finely shredded parmesan
Finely chopped flat leaf parsley
1 Tbsp. butter
2 Tbsp. flour
1 cup milk
Heat oven to 375°F
Prepare protein starters as instructed on the product packaging and set aside.
Sprinkle a bit of cheese into the bottoms of a non-stick mini muffin tray. As it melts and gets crispy, the cheese will help hold your lasagna roll together so you can just pick it up and eat it.
Cook the noodles according to the package and drain. Cut noodles into strips about 1 inch in height and 4-5 inches in length. I used fresh lasagna noodles sliced into eight width-wise. Regular lasagna noodles would work too, sliced in half length-wise, then again in half width-wise.
Prepare the béchamel. In a small sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for 1-3 minutes, until completely smooth and incorporated. Pour in the milk in a thin stream while whisking. It might start out lumpy, but keep adding the milk and whisking and it will smooth out. Keep on medium heat, stirring occasionally, for about 5-8 minutes, or until the sauce thickens.
On the lasagna strip, spread on a bit of bolognese, then béchamel, then protein starters, then a light sprinkling of parmesan. Roll up tightly then pop into the prepared mini muffin tin. Repeat until all of your sauce and noodles are finished. Top generously with shredded mozzarella and whatever parmesan you might have left.
Bake for 30 minutes or until the cheese is golden and toasty. Let cool in the pan for at least 5-10 minutes, then use a plastic offset spatula to pull them out. Top with flat leaf parsley if desired and enjoy!
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