Gluten Free Lasagna Roll Ups – Mezzetta Giveaway

Big family dinners are a tradition in our family. I have fond memories of theses gatherings with my sisters and their families gathering with mine. Wherever we got together Mom would cover the dining room table with lots of delicious food. I can still remember the aroma of goodness filling the house. One of my favorite dishes was Mom’s homemade lasagna. Such good memories! I’ve taken that lasagna recipe that I’ve used for over 40 years and adapted it into Gluten Free Lasagna Roll Ups.

I’m a big believer in family meals. It’s more than just sitting around the table to eat. Mealtime, especially dinner, is when family gathers together for good food and laughter; to talk about how the day went and go over any special plans for the next day. Family dinners are important. They keep families close physically, spiritually and intellectually. Truly! Food for thought!

So, make no mistake. Our lasagna recipe is tweaked a bit, but it still fills the house with the wonderful aroma of deliciousness. And, if you have family that isn’t a gluten free vegetarian like me, you can easily roll up their portions with regular lasagna noodle and add ground meat to their sauce. Easy peasy! Because in reality, I’m a gluten free (almost) vegan (I eat grass fed eggs and butter) living with a family of gluten eating everything carnivores!

Ingredients:

1 package gluten free lasagna noodles (10 – 12 noodles)
3 cups ricotta cheese (or cottage cheese)
2 eggs, beaten
1 cup grated fresh Romano cheese (or parmesan) – 1/4 cup will be used for garnish
2 tablespoons fresh parsley
2 tablespoons fresh basil
salt and pepper to taste (optional)
One 8 ounce package mozzarella cheese, shredded
Mezzetta Napa Valley Homemade Pasta Sauce

Cook pasta as directed on package. Do not over cook or your noodles will fall apart. Carefully remove noodles from water so they do not tear.
While pasta is cooking, In large bowl combine 3 cups ricotta cheese, 2 beaten eggs, 3/4 cup grated romano cheese, 2 tablespoons fresh chopped parsley and 2 tablespoons fresh chopped basil. Mix together. Add salt and pepper if desired.
Preheat oven to 350 degrees.
Lay noodles out on parchment paper. Spoon ricotta cheese mixture down the center of each noodle.
Sprinkle 2 or 3 tablespoons of shredded mozzarella cheese on top of the ricotta mixture.

Pour enough pasta sauce in the bottom of the baking dish to keep rollups from sticking. Carefully roll up each noodle and place it in your baking dish with the end of the noodle facing down.
Pour pasta sauce on top of the lasagna roll ups and add shredded mozzarella cheese.
Bake at 350 degrees for 30 – 40 minutes until cheese is melted.

Serve with additional pasta sauce and grated Romano cheese.

Enjoy!

This is the first time we’ve tried Mezzetta Pasta Sauces. We went with the Marinara variety. And I have to say I’m impressed.

Mezzetta Napa Valley Homemade Pasta Sauce is made with:

• Real Food. 100% hand-selected plum tomatoes. No added sugar. No paste. No shortcuts.
• Real Farmers. Committed to farming the highest quality ingredients, without compromise.
• Real Family. Mezzetta is family owned and operated for over 80 years.
• Real Recipe. Made in the Italian tradition from our Napa Valley kitchen.
• Real Good. Give it a try. I promise you won’t be disappointed.

Giveaway!

Because Mezzetta wants everyone to enjoy delicious meals they’re hosting a giveaway for The Perfect Pasta Night. #FallForFlavor”

One Grand Prize – One Cooking kit includes: Six (6) Mezzetta® Napa Valley Homemade™ Pasta Sauces + Dried Pasta + Apron + Grocery Tote + Chef’s Hat + Cheese Grater + Recipe Cards + $500 grocery gift card
Ten Runner Up Prizes: Six (6) Mezzetta® Napa Valley Homemade™ Pasta Sauces + Recipe Cards

Good Luck!