To begin, soak the noodles in salted boiling water for 15 to 20 minutes, ensuring they become soft enough to roll without breaking. While the noodles are soaking, prepare the filling. For this, use 1 pound of cooked Italian sausage; when the sausage has about five minutes left to cook, add in diced baby portobello mushrooms. In a food processor, blend 1 pound of cottage cheese with a sprinkle of nutmeg, oregano, and basil to create a creamy mixture. Or use ricotta cheese.
Once the noodles are ready, spread the filling onto each softened noodle and roll them up; I found that three rolled noodles fit perfectly in each tray. After rolling, generously top the noodles with shredded mozzarella cheese for that delicious melty finish. For the sauce, combine 14 ounces of roasted chopped hatch green chiles with 16 ounces of Alfredo sauce, using about 1.5 cups of this mixture per tray.
After assembling the trays, wrap them tightly with foil and place them in freezer bags for storage. When you’re ready to enjoy them, simply remove the trays from the freezer and allow them to thaw in the fridge overnight. Finally, bake them in the oven for approximately 30 minutes or air fry for about 20 minutes until they are heated through and the cheese is bubbly.
You can omit the sausage for vegetarian. Add some extra veggies like spinach.
I paid about $20 for everything and will have 4 meals. I usually will have a small salad on the side. You can also do this with traditional lasagna filling. If rolling seems like too much, it will be just as good layed flat. Enjoy!!
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To begin, soak the noodles in salted boiling water for 15 to 20 minutes, ensuring they become soft enough to roll without breaking. While the noodles are soaking, prepare the filling. For this, use 1 pound of cooked Italian sausage; when the sausage has about five minutes left to cook, add in diced baby portobello mushrooms. In a food processor, blend 1 pound of cottage cheese with a sprinkle of nutmeg, oregano, and basil to create a creamy mixture. Or use ricotta cheese.
Once the noodles are ready, spread the filling onto each softened noodle and roll them up; I found that three rolled noodles fit perfectly in each tray. After rolling, generously top the noodles with shredded mozzarella cheese for that delicious melty finish. For the sauce, combine 14 ounces of roasted chopped hatch green chiles with 16 ounces of Alfredo sauce, using about 1.5 cups of this mixture per tray.
After assembling the trays, wrap them tightly with foil and place them in freezer bags for storage. When you’re ready to enjoy them, simply remove the trays from the freezer and allow them to thaw in the fridge overnight. Finally, bake them in the oven for approximately 30 minutes or air fry for about 20 minutes until they are heated through and the cheese is bubbly.
You can omit the sausage for vegetarian. Add some extra veggies like spinach.
I paid about $20 for everything and will have 4 meals. I usually will have a small salad on the side. You can also do this with traditional lasagna filling. If rolling seems like too much, it will be just as good layed flat. Enjoy!!