So pretty! The best part about these delicious lasagna roll-ups is the ease with which they are served; individual portions are ready in advance of your Chanukah get-together, leaving time for those last-minute details…
- Cook & Prep: 1 h 25 m
- Serving: 24
Prepare the Lasagna
Yields approximately 48 roll-ups.
Cook lasagna according to package directions. Drain and rinse. Place noodles in cold water while preparing the dish so they won’t stick to each other. (Alternatively, you can add a little bit of oil to the cooking water.)
Prepare the Onion and Cheese Mixture
In a small frying pan, sauté onions in oil until golden brown and limp.
Mix together the cheeses, egg, and seasoning.
Assemble the Roll-ups
Working with one noodle at a time, spread a scant two tablespoons of filling over noodle (it will not cover entire noodle).
Sprinkle some sautéed onion over each noodle and place three slices of tomato evenly across it.
Beginning with one long end, roll up noodle carefully. Slice rollup in half. Repeat with remaining noodles.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place 48 cupcake cups into muffin tins. Divide the marinara sauce between the cups, pouring some into the bottom of each cup until thickly coated.
Place half of a roll-up into each cup so that the curly sides face upward, forming "flowers." Spray tops with cooking spray and cover tightly with aluminum foil.
Bake for 40 minutes. Allow to cool for five minutes before serving.
If you’d like a cheesier, saucier roll-up, you can add a bit of shredded cheese and sauce on top of the flowers when rewarming. Heat uncovered until cheese melts.
Photography: Daniel Lailah
Styling: Amit Farber