Friday, March 9, 2012
Recipe: Lasagna Roll-Ups
Like the good Italian girl I am (what, like you haven't noticed my incredible hair olive-toned arms?), I LOVE pasta. Penne or fettuccine, cream sauce or tomato, with meat or with vegetables - doesn't matter. I am always in the mood for pasta. It's in my blood. When we went to Italy, all my sister wanted from the trip was to walk into a restaurant and have them bring us food until we could eat no more (hint: check out Acqua al due if you're ever in Florence, and get the "assagio" - sampler). And my mother ... well, she doesn't cook much, but she makes the most wonderful lasagna ever. It's my great grandfather's recipe and she only ever makes it on New Year's Day - pans and pans of it, for anyone who wants to come, eat, and enjoy. I've only taken on this recipe once or twice, because it is quite the undertaking, and it takes two people a very long time to eat a whole pan of lasagna, so I was thrilled with this recipe. The best part of it is that you can make as much or as little as you want! Just keep in mind that this recipe makes 8 roll-ups, which was enough for a dinner and a lunch for both of us.