6.17.11 chix & bacon "lasagno" rolls

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inspired by Giada....we had watched her Father's Day episode and she made short rib lasagna rolls....oh my goodness...mouthwatering....we've renamed them "lasagno" rolls...they were re-named one night after much pizza, beer & cake in discussion of eating the "lasagno" left overs :)
we've been tinkering with different lasagna recipes...some very delicious and most inspired by the food network crew...boy oh boy, i am drawing a blank thinking of names...paula deen and her 7 cheese lasagna for sure...and the lovely lady with the crazy blonde hair...who i love...her lasagna was delicious and very beautiful...very heavy on the pasta...

Lasagno rolls...inspired by Giada DL
Filling:


1/2 cup skim milk

3/4 cup heavy cream

1 1/2 cups grated Parmesan (6 ounces)

1 cup shredded mozzarella (4 ounces)
1/4 cup chopped fresh basil

1 TBS roasted MS garlic
1 teaspoon kosher salt, plus extra for seasoning

1/2 teaspoon freshly ground black pepper, plus extra for seasoning

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12 lasagna noodles (about 10 ounces)

Butter, for greasing baking dish

1 (25-ounce) jar marinara sauce

1/2 cup freshly grated Parmesan

To be added to filling: 1 &1/2 shredded roasted chix breast...3 sliced bacon, snipped & browned and 1/2-1 piece diced earl campbell sausage browned...with 1/4 cup sauteed onion (from freezer...left over..maybe 1/2 fresh onion sauteed)
For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.  (we used our 8 inch square stone bakeware...perfect size)

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 3 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan...bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes. YUM! 

Scott said these were our  best lasagna venture yet...imagine how'd they'd be with the shredded short ribs Giada recommends?!

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