Lasagna rolls with cheeses and tomatoes

Let’s roll!
This idea came to me from my friend, who lives in Florida. A variation of the incredibly popular in the U.S. ” mac & cheese”. The original recipe is horrid – sticky, greasy cheese sauce and overcooked pasta. At least that is how “mac & cheese” looks on the pictures (and in TV series).
During the talk I said that in Poland we have similar “comfort food” – pasta with white cheese and sugar. Comparing recipes, tastes and concepts over simple “cheese and pasta” meal, took us almost the whole night. 🙂
The result are the lasagna rolls.
Of course – you can make your own pasta, cut it into large lasagna slices. Gluten-free, Dukan, rye, buckwheat. Any pasta.
And, as always, instead of cocnut milk, you can use cream. And instead of peppermint – basil or lovage.

Let’s roll!

Ingredients:

8 slices of lasagna
8 Roma tomatoes
a bunch of fresh mint – basil, lovage

200 g curd
100g goat’s curd
100 g of cream cheese

1 egg white

100 ml coconut milk

freshly grounded black pepper

100 g mozzarella

1 cup tomato sauce

(tomato sauce ):

can of chopped tomatoes (or 3-4 fresh tomatoes)
3 cloves of garlic
a few mint leaves
3 tablespoons walnut oil
1 tablespoon chopped green onions

Execution:

• Blend ingredients for the sauce. Put aside.
• Lasagna cook al dente. Drain pasta, then put slices on wax paper.
• Whisk egg white with coconut milk.
• Mix cheeses with milk and egg mixture until smooth. Season with pepper. There should be no need to use salt – cheese should be sufficiently salty.
• Cut Roma tomatoes into slices.
• Chop mint.
• Add approx. 2 – 3 tablespoons of sauce at the bottom of a casserole dish.
• Place cheese mixture over lasagna noodles. Add tomatoes, sprinkle with greens. Wrap in not very close rolls, arrange in the casserole dish.
• Pour rest of the sauce over lasagna rolls. The top sprinkle with mozzarella cheese.
• Warm up the oven to 300°F
• Bake rolls for about 25 – 30 minutes.

Serve with tomatoes salad.