BEEF & SAUSAGE LASAGNA ROLL UPS

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RECIPE

INGREDIENTS

• 4 Fresh Pasta Sheets  cut into 3 1/2 inch strips or 12 Pieces of Dried Lasagna cooked according to package directions. 
• 3 cups Shredded Mozzarella Cheese

FOR THE MEAT SAUCE

• 3/4 pound of Bulk Sweet Italian Sausage
• 1/2 pound of Ground Beef
• 1 Tablespoon of Bacon Fat, Butter or Canola Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoons of Dried Basil
• 1 Tablespoon Dried Oregano
• A pinch of Crushed Red Pepper Flake
• 1/3 Sweet Onion finely diced
• 4 cloves of Fresh Garlic finely diced
• 2-3 slices of Bread processed into fine Bread Crumbs
• 2/3 cup Shredded Mozzarella Cheese
• 1/4 cup Grated Parmesan Cheese
• 1 Large Egg
• 5 cups of Roasted Tomato Sauce** divided

FOR THE RICOTTA CHEESE FILLING

• 8 ounces of Whole Milk Ricotta Cheese
• 1 Large Egg
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1 Tablespoon Dried Basil
• 1/2 cup Shredded Mozzarella Cheese
• 2 Tablespoons Grated Parmesan Cheese

DIRECTIONS

In a large skillet over medium heat, melt the Bacon Fat, Butter or Oil and add the Ground Beef and Bulk Sausage. Season the Meat with the Salt, Pepper, Basil, Oregano and Crushed Red Pepper Flake and stir to blend. Add the diced Onion and Garlic and incorporate it into the Seasoned Meat. Cook the Meat Mixture for 12-15 minutes stirring frequently until it is no longer pink and roughly broken up. Combine the Meat Mixture , Egg, Breadcrumbs, Mozzarella and Parmesan Cheeses in a food processor until finely ground and well blended. Return the Meat Mixture to the skillet over medium heat and add 3 cups of the Roasted Tomato Sauce and stir for about 8-10 minutes until the Meat Sauce is heated through. Set the Cooked Meat Sauce aside to cool. In a mixing bowl, combine the Ricotta Cheese, Salt, Pepper, Basil. Garlic and Onion Powder, and the Large Egg and stir until well blended. Add the Mozzarella and Parmesan Cheeses and mix until the Cheeses are incorporated into the Ricotta Filling.

Preheat the oven to 350 degrees. Spray a 9 X 13 inch baking dish with Non Stick Cooking Spray and spread a thin layer (about 2/3 cup) of Meat Sauce evenly over the bottom. 

On a work surface, lay out the Lasagna Sheets the long way one at a time leaving the remaining sheets wrapped so they don’t dry out. Spread each Lasagna Strip with 1/2 cup of the Ricotta Cheese Filling in an even layer. Top the Ricotta with 1/2 cup of the Meat Sauce. Roll the filled Lasagna Sheets as tightly as possible and place them seam side down in the prepared baking dish. When all 12 of the Meat Lasagna Roll Ups are assembled and placed in the baking dish, top the Roll Ups with the remaining Meatless Sauce spreading it around to completely cover the Pasta. Top the Sauce with the 3 cups of Shredded Mozzarella Cheese. Spray a baking dish sized sheet of aluminum foil with non stick cooking spray and use it to cover the baking dish. Bake the Lasagna Roll Ups for 20-30 minutes until the Cheese is melted and the baking dish contents are fully heated through (the Sauce should be bubbly). Remove the baking dish from the oven and preheat the broiler. Remove the foil cover from the baking dish and place it under the broiler for about 5 minutes until the Cheese is browned and bubbly. Let the Lasagna Roll Ups rest for 7-8 minutes, transfer a serving to a plate and enjoy.

**ROASTED TOMATO SAUCE RECIPE

INGREDIENTS

• 15 Roma Tomatoes (about 2 pounds)
• 1 Large Carrot peeled and cut into 3/4 inch pieces
• 6 Cloves of Fresh Garlic
• 1/2 Large Sweet Onion (or Yellow Onion) cut into 3/4 inch pieces
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1/4 cup Roasted Garlic Oil (or Olive Oil)
• A sprinkle of additional Salt and Pepper to re-season if necessary
• 1 teaspoon of Granulated Sugar
• 1 Tablespoons of Tomato Paste
• 1/4 cup of Chopped Fresh Basil

DIRECTIONS

Preheat the oven to 350 degrees. Rinse and dry the Tomatoes and place on a cutting board. Slice the Tomatoes lengthwise and place them skin side up on a baking sheet lined with parchment. Add the Carrot pieces, the Onion pieces and the Garlic Cloves to the sheet pan with the Tomatoes in a single layer as possible. Season the Vegetables with the Salt and Pepper and drizzle them with the Roasted Garlic Oil. Roast the Vegetables for about 30 minutes until they are cooked through and soft and the Tomato skins are slightly browned and separated from the Tomato pulp and seeds. Cool down the Vegetables and remove the skins from the Tomatoes when they are cool enough to handle. Roasted Tomato skins will pull right off so you can use your fingers or tongs. Add the Roasted Vegetables to an immersion blender container and sprinkle with additional Salt and Pepper to Taste. Add the Sugar, Tomato Paste, and Fresh Basil and blend the Sauce until it is very smooth. If you do not have an immersion blender, you can Puree’ the Roasted Vegetables in a food processor or blender to Create the Sauce.

RECIPE

INGREDIENTS

• 2 cups of Cooked Shredded Chicken Breast
• 2 cups of Shredded Cabbage and Carrots
• 2 large Hot Banana Peppers seeded and sliced into strips
• 1/2 of a small Red Onion finely diced
• 3 Scallions sliced
• 6 Snow Peas cut in half
• 1 cup of Roasted Unsalted Cashew Halves
• 2 Tablespoons Canola Oil 
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 1 Tablespoon of Minced Garlic
• 1 1/2 Tablespoons Minced Fresh Ginger
• 1 cup of Jasmine Rice (white or brown)
• 2 Tablespoons Butter
• 2 cups Water
• 1 Tablespoon of Sesame Seeds (optional)

FOR THE SAUCE:

• 2/3 cup Chicken Stock
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Toasted Sesame Oil
• 1/4 cup White Wine Vinegar
• 1/2 cup Hoisin Sauce
• 1 Tablespoon Miso Paste
• 2 Tablespoons Honey
• 2 Tablespoons Corn Starch

DIRECTIONS

Preheat the oven to 350 degrees. Spray a baking dish with Non Stick Cooking Spray and add in the Jasmine Rice. Top the Rice with the Butter, season with 1 teaspoon of Salt and 1/2 teaspoon Black Pepper and pour the Water over. Stir the Rice, Butter and Water to blend and cover the baking dish with aluminum foil or an oven proof cover and bake for 30-40 minutes until all of the Water is absorbed and the Rice is tender and fluffy. While the Rice is cooking, mix together the Sauce Ingredients to a mixing bowl leaving out the Cornstarch. Whisk the sauce together until very well blended and then whisk in the Cornstarch and set the Sauce aside. Heat the Oil in a skillet over medium high heat. When the Oil is hot, add the diced Red Onion, Minced Garlic and Ginger, season with the remaining Salt and Pepper and fry, stirring constantly until lightly browned, fragrant and softened (2-3 minutes). Add the Banana Pepper strips, Scallions, Cabbage and Carrots, and Snow Peas to the pan and continue frying for 6-8 minutes until the Vegetables are crisp tender. Add the Cooked Shredded Chicken and the Cashew Halves and stir to incorporate them with the Vegetables. Cook, stirring frequently until  the Chicken is heated through. Stir in the Sauce and continue cooking stirring constantly until the sauce has reached a desirable thickness (about 3-5 minutes). Keep the Chicken and Vegetable Stir Fry warm until the Rice is done and then top a serving of the Jasmine Rice with the Stir Fry, sprinkle with Sesame Seeds (if using), serve and enjoy!