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.
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
- 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.