The results? So good, my tongue smacked my head and said, “Why didn’t you try this before?
I haven’t put together an actual recipe for these because you can’t improve upon them, save for the ‘dough’ for the ‘noodles’. The filling is already good stuff as can be found online and in cook books.
I found the recipe for lasagna roll-ups in my Betty Crocker cookbook, but the recipe can be found anywhere. I used a recipe which had a base of spinach and ricotta cheese, garlic, salt and pepper (I didn’t use any meat). Other recipes you will find have more spices, but I’m about making an easy recipe, and because the crust is already spiced, I don’t usually find I’m adding anything more.
Take a cauliflower pizza crust that’s been baked for its first time. Then the strips are cut through the dough to any width preferred (I shot for something akin to lasagna width). Note: I used 1.5 times the regular recipe. If you want 8 roll ups, triple the original recipe (use an entire bag of 16 ounce frozen cauliflower, 3 eggs, 3 cups of shredded mozzarella or Italian cheese blend).
Preheat oven to 350 degrees.
Prepare the mixture as per instructions. Here is a Betty Crocker recipe very close to what I used, only I didn’t use meat.
Spread the mixture across each “noodle” and then rolled and placed, seam side down into a greased bread baking pan (generally 9″X4″). Top with a scant amount of pizza sauce, and then shredded cheese.
Bake for 30 minutes or until cheese is bubbly and golden.
Notes: If you’d like to place the roll-ups face up, you can. I prefer to bake them on their sides. If you’d like wider “noodles” which span the entire bread dish in one noodle, cut wider strips.
The recipe is versatile and incredibly easy, and just another way cauliflower or zucchini ‘dough’ can be used.