Lasagna Rolls

CHEESY GOODNESS IN EVERY BITE

Indulge in these delicious lasagna rolls featuring a rich tomato cream sauce enhanced with the unique touch of EVERCLEAR® Grain Alcohol.

Ingredients:

Tomato Cream Sauce:

1/4 c. EVERCLEAR® Grain Alcohol 
2 tablespoons extra virgin olive oil
2 cloves peeled and crushed raw garlic
1/2 teaspoon red chili flakes (optional)
2 tablespoons tomato paste
28-ounce can puréed tomatoes
1 c. water
1 teaspoon kosher salt
1/3 c. heavy whipping cream
1 bunch fresh basil

Lasagna Rolls:

1 pound lasagna noodles
1 tablespoon extra virgin olive oil
2 1/2 c. whole milk ricotta
Pinch of kosher salt
2 c. (8 ounces) shredded mozzarella
2 1/2 c. grated Parmigiano Reggiano cheese

Instructions:

Tomato Cream Sauce:

  1. Heat a large heavy-bottom pot on medium-low and add the olive oil. Let it heat for a minute before adding the garlic and red chili flakes. Cook while stirring for 1 to 2 minutes, then remove the garlic cloves and set them aside.
  2. Add the tomato paste to the oil and cook while stirring for 1 to 2 minutes to let the paste caramelize. Add the tomatoes and use the water to clean out the can, then pour the tomato water into the sauce.
  3. Turn the heat to low, sprinkle in the salt, and cook while stirring every 5 minutes until the sauce becomes thick and a deep brick red, about 45 minutes.
  4. Add the EVERCLEAR, using it to dislodge any stuck caramelized sauce from the sides of the pot and stir it fully into the sauce. Pour in the cream and tear up the fresh basil into the pot.
  5. Continue to cook while stirring for 10 minutes, then set the sauce aside.

Lasagna Rolls:

  1. Preheat the oven to 375°F. Grease a 9-inch square pan.
  2. Fill a large pot with water, place on high heat, and bring to a boil. Season generously with salt. Add the lasagna noodles to the boiling water and cook according to the box instructions (usually 4 to 5 minutes).
  3. Drain the water and drizzle the noodles with olive oil to prevent sticking.
  4. Mince the leftover garlic from making the sauce and stir it into the ricotta with a pinch of salt.
  5. Cut the lasagna sheets in half. Spread each half with a scant tablespoon of ricotta, sprinkle with parmesan, then mozzarella. Roll up the noodles and place them standing up with the cut side down and wavy side up in the pan.
  6. Repeat with the remaining lasagna noodles to fill the pan. Sprinkle the top with the rest of the parmigiano and mozzarella.
  7. Bake for 40 minutes until the top gets bubbly and crisped.