Comments on: Hand-Rolled Lasagna

By: kathy

kathy — Sun, 28 Feb 2010 01:20:56 +0000

my neighbor and i tried this lasagna dish last night and fed to our families. everyone absolutely loved it. if you like a light pasta dish this is the one to try, really, you’ll savour it. the tomato sauce is really heavenly.

By: Randal

Randal — Sat, 23 Jan 2010 22:58:06 +0000

this looks nice,..and Italian

By: jon

jon — Wed, 11 Nov 2009 21:27:50 +0000

By: Bonnie

Bonnie — Wed, 04 Nov 2009 15:32:49 +0000

Just visited an amazing Tuscan restaurant in Positano last week and a variation of this dish was served with the rolled pasta, roasted pumpkin, basil, olive oil and cheese. It was to-die-for delicious.

By: adele

adele — Sun, 25 Oct 2009 14:27:13 +0000

If we were serving this as the main dish, what should we serve on the side to make it a substantial quantity — growing boys are the dinner guests, and they tend to gobble everything up!

By: Vicki Bensinger

Vicki Bensinger — Tue, 18 Aug 2009 21:35:06 +0000

These sound wonderful and perfect for a small gathering especially like you said if someone is allergic to an ingredient or prefers not to have certain foods. Plus it looks heavenly. Thanks for sharing. I’ll have to check out her site.

By: Nuala

Nuala — Wed, 12 Aug 2009 14:52:56 +0000

Thanks for the responses! I’ll be making this on Friday to take to a cabin to serve to friends on Saturday. Can’t wait– it looks amazing!

By: Chef Silvia

Chef Silvia — Mon, 10 Aug 2009 20:28:18 +0000

Nuala, Phil is right, you can prep it ahead of time…even freeze it (without the sauce.) In fact this is a perfect make ahead dish, especially for large parties. Plan on one roll per person if it’s part of a mult-course meal; two if it’s the main event. It heats up wonderfully in the oven…just make sure to bake it covered so that the top doesn’t dry up and just until the inside is warm and the filling just begins to ooze out. This dish is one of my personal favorites.

One more thing…add a spoonful or two of marinara sauce (if you have some around) to the sauteed fresh tomatoes. It mixes in with the olive oil and creates a richer, slightly thicker sauce. Ummmm

By: Phil

Phil — Thu, 06 Aug 2009 05:49:35 +0000

Nuala, I think it would be ok to prep the lasagna the day before. Since you don’t put the sauce on these until after they are baked you don’t have to worry about the noodles soaking up the sauce and getting mushy in the fridge.

By: Nuala

Nuala — Wed, 05 Aug 2009 12:54:08 +0000

This looks wonderful– I’m wondering, do you think the lasagna could be prepped and rolled with the filling the day before it’s baked?