Roasted Garlic Creamy Lasagna Rolls

An easier and creamier take on the classic lasagna.  These adorable lasagna rolls are loaded with creamy and tangy flavors and take no time to put together!  Best of all they are freezer friendly!  So make enough to feed 2 crowds and freeze the rest! 

Undoubtedly one of the very best inventions in food history is pasta or more commonly known around the world as the noodle.  Its ease of use, versatility and price has made it a staple in countries all over the world.

A rather meager combination of flour, water and eggs is transformed into an unforgettable and scrumptious meal with a few kneads of the hand.  Of all the countries Italians have found the most variety for these 3 simple ingredients.

Capellinni, orecchetti, fussili, tortellini, ravioli, spaghetti, linguini, fettuccine.  All of these are names of the same three ingredients transformed into a new shape, thickness and undeniably, flavor.  Italians have perfected the art of the pasta dough and by combining the chewy perfection with a complimentary sauce it makes me want to slurp up noodles late into the mid-afternoon or mid-night for that matter.

Today’s culprit is the very grande lasagna noodle.  Typically, lasagna is layered between numerous layers of cheese, sauce, veggies, noodles and more cheese- essentially, a  decadently rich, heavy and slightly tedious process.  I myself am guilty of occasionally forgetting a layer and skipping some ingredients, ending up just covering the whole thing in gobs of mozzarella and marinara and throwing in the oven.

A few weeks ago, I was contacted by Red Gold Tomatoes  and they were kind enough to send me a fab package containing everything I would need to whip up a quick lasagna.  After glancing through my fridge, I realized I was fresh out of ricotta cheese.  I needed something creamy and light to spread on my noodles.  Luckily, I had a Costco size cream cheese block that I needed to get rid of.  And somehow noodles with cream cheese and ooey mozzarella seemed to be the right mix.

I whipped up a batch of my easy marinara, threw in some roasted garlic into the cream cheese and combined it with some mozzarella and Parmesan.  I boiled up the lasagna noodles,  slathered them up with my cream cheese concoction, topped with mozzarella and sauce and off they went into the oven.

40 minutes later, several ooey creamy lasagna roll ups came out of my oven… begging to be eaten.  And eat them I did.  All the taste of its bigger counterpart but with the ease of being able to eat just one without cutting into the next piece…I’d call this a success.  These are great for a super quick dinner or for a party as an appetizer, this way people can have just 1…or 2…or 3…or…

Thanks Red Gold for the awesome care package 🙂

First,  you need to preheat your oven to 375-degrees.

Boil your noodles until they are al dente in salted water.  The brand that Red Gold sent me, Cremette, was really nice.  You could even use them without boiling if you were making a regular lasagna.  But since we were rolling these little suckers up, I decided to boil them off.

Drain noodles in a colander and rinse with ice cold water to stop the cooking process.  Once all the water has drained out, lay flat on a sheet pan, drizzling with olive oil so that the noodles do not stick to each other.

Whip up some of my easy marinara sauce  it’s super easy…duh.  And fast.  And this is all you need.  Or if you have been reading my posts… you probably already have it handy in your freezer 🙂

Combine the cream cheese with roasted garlic, Parmesan and mozzarella cheese, salt, pepper and milk.  You use the milk so that it is easier to spread.  Only need 1 or 2 splashes of it.

I mixed mine in my stand-up mixer with a paddle attachment until it was nice and light.

Then make yourself a little work area with your pan on one side, your marinara, cream cheese mixture and noodles on the other side.

Spread about 1/2 a cup of marinara sauce onto the bottom of your pan.  (BTW, you can totally use a foil pan for ease of clean-up!  I just happened to be serving this for a friendly dinner so I went with my favorite polka dot pan) 

Slather a heaping tablespoon of cream cheese mixture onto the lasagna noodles.

Start rolling until you have a nice tight roll-up.  Isn’t it so dainty looking!?!

Place the rollups seam side down into your lasagna pan and continue to roll with the rest of the noodles.  Pour the marinara sauce over the top.   I did have some noodles left over so I ended up making the rest in a foil pan and freezing them.  

Sprinkle the mozzarella on top of the marinara, making sure to get into all the nooks and crannies.  Shred some Parmesan cheese on top…as much as you like 🙂 Go crazy.

Cover with foil and place in the oven for 30 minutes. 

***If you were planning on freezing them.  You can go ahead and freeze at this point. ***

Then remove the foil and place it back in the oven for 10-15 minutes until it the cheese gets all crispy and golden brown.

Golden and delicious!  That’s perfection!  Serve one or serve them all.

And Red Gold sent me this awesome spatula to use!  Thanks guys!

Roasted Garlic Creamy Lasagna Rolls and a Gift from Red Gold

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• Author: Mila Furman

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Ingredients

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• 1 package of lasagna noodles
• 1 8 oz package of cream cheese or neufchatel cheese
• 7 [roasted garlic cloves]https://girlandthekitchen.com/how-to-roast-perfect-garlic/
• 2 cups shredded marinara
• 1/2 cup Parmesan cheese and more for grating on top
• 1–5 cups [marinara]https://girlandthekitchen.com/easy-freezer-friendly-marinara/
• 1–2 tablespoons milk

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Instructions

1. First, you need to preheat your oven to 375-degrees.
2. Boil your noodles until they are al dente in salted water. The brand that Red Gold sent me, Cremette, was really nice. You could even use them without boiling if you were making a regular lasagna. But since we were rolling these little suckers up, I decided to boil them off.
3. Drain noodles in a colander and rinse with ice cold water to stop the cooking process. Once all the water has drained out, lay flat on a sheet pan, drizzling with olive oil so that the noodles do not stick to each other.
4. Whip up some of my easy marinara sauce it’s super easy…duh. And fast.
5. Combine the cream cheese with roasted garlic, Parmesan and mozzarella cheese, salt, pepper and milk. You use the milk so that it is easier to spread. Only need 1 or 2 splashes of it. Mix everything in a stand-up mixer.
6. Or by hand if you need a workout.
7. Then make yourself a little work area with your pan on one side, your marinara, cream cheese mixture and noodles on the other side.
8. Spread about 1/2 a cup of marinara sauce onto the bottom of your pan. (BTW, you can totally use a foil pan for ease of clean-up! I just happened to be serving this for a friendly dinner so I went with my favorite polka dot pan)
9. Slather a heaping tablespoon of cream cheese mixture onto the lasagna noodles.
10. Start rolling until you have a nice tight roll-up.
11. Place the rollups seam side down into your lasagna pan and continue to roll with the rest of the noodles. Pour the marinara sauce over the top. I did have some noodles left over so I ended up making the rest in a foil pan and freezing them.
12. Sprinkle the mozzarella on top of the marinara, making sure to get into all the nooks and crannies. Shred some Parmesan cheese on top…as much as you like 🙂 Go crazy.
13. Cover with foil and place in the oven for 30 minutes. **If you were planning on freezing them. You can go ahead and freeze at this point. **
14. Then remove the foil and place it back in the oven for 10-15 minutes until it the cheese gets all crispy and golden brown.

• Category: Pasta
• Cuisine: Italian