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Round 2 Recipe - Lasagna Roll Ups

Round 2 Recipe - Lasagna Roll Ups

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on September 02, 2012

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    Delicious! And a beautiful presentation!!! The reserved pork ragu with the sauce and the ricotta cheese combined was an explosion of flavors. My husband isn't crazy about lasagna, but he loved this one! Based on other reviews, I did not include the lemon zest, but followed everything else. Turned out perfect and delicious! A keeper!

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  • on August 20, 2012

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    Loved the lemon, but it was very dry. Would make it again, but next time I'd add white or red sauce to top!!

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  • on March 15, 2012

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    This is a great idea! We had it tonight with a few alterations, of course! ; We used hot breakfast sausage as the meat, cheese dip with roasted tomatoes and crab meat, the left over meat was topped on the rolls with cheddar cheese and green onion sprinkled on top!! Delicious! For those of you who are put off by the lemon...substitute something you do like! The kitchen is your oasis!

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  • on June 16, 2011

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    I also am confused by te lack of not letting us know why the reserved water was not used?

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  • on April 09, 2011

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    The flavor did not go over well at all with my family ...lemon and sage, just not for us

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  • on March 09, 2011

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    Ok, let me start off by saying my family and I loved the first recipe - Pork Ragu over Penne. However, I am a little confused. Are the steps in this recipe complete?? It says to reserve one cup of the cooking liquid but, does not tell you where you are to use it. I am sure this recipe will be good also...I am just concerned that there isn't more of a traditional lasagna sauce.

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