Nikkis Lasagna Rollatini Recipes

ZUCCHINI ROLLATINI

Steps:

• Preheat the oven to 400 degrees F.
• Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
• Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
• Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
• Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
• While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
• Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

NIKKI'S LASAGNA ROLLATINI

Steps:

• Preheat oven to 350°F.
• Roast garlic. (Just cut the top off so all the cloves are showing, drizzle with olive oil, wrap in aluminum foil and pop in the oven for 30 minutes at 350°F).
• Cook pasta according to package directions, just under fully cooked or nearly to the al dente point (until flexible enough to roll them up without breaking); drain very well.
• Combine the rest of the lasagna roll ingredients until combined in a large bowl.
• Lay out a noodle on a clean, dry surface.
• Place a layer of cheese mixture down the noodle, making sure not to over stuff.
• Roll up and place in a 9x13 baking dish lightly sprayed with cooking spray (Pam), seam down; repeat with the remaining noodles.
• Set to the side.
• Sauce: In a saute pan, heat olive oil over medium low heat.
• Squeeze out roasted garlic paste and let it cook for about 1 minute.
• Add butter.
• Once melted, mix in flour, making a roux, cooking for about 1 minute.
• Whisk in white wine, cooking for about 1-2 minutes, letting the alcohol cook out.
• Add in heavy cream, letting it absorb the flavors for about a minute.
• Then add the cheese, stirring until melted.
• Add spinach, stirring until incorporated in sauce, and lastly the tomatoes.
• Season with salt and pepper and add parsley.
• Let simmer for about 5 minutes.
• Pour over lasagna rolls, cover and bake in preheated oven for 30-35 minutes or until pasta is fully cooked and heated throughout and sauce is bubbling.
• Serve and enjoy!

CHICKEN ROLLATINI

Steps:

• Slice chicken breasts crosswise into 1/4" slabs (lay breast flat on cutting board, with knife parallel to board, slice across but stop short by 1/4". Repeat starting at opposite side to make one long slab of 1/4" thick chicken.).
• Flatten out chicken, lay out bacon slices to cover chicken, then cover with cheese slices.
• Roll Chicken/bacon/cheese up and slice into 1/2" rounds and secure with toothpicks.
• In separate bowls, combine egg & milk; crackers & seasoning.
• In skillet/saucepan, heat the oil.
• Dip the chicken pieces into the egg/milk, then coat in crackers/seasoning.
• Place chicken pieces flat on skillet when oil is properly heated and cook for 10-15 mins or until brown- make sure to turn the chicken so it cooks evenly.
• Cook pasta as directed.
• Drain pasta, add peas and toss together.
• Return pasta/peas to pot, add 1 cup Alfredo sauce and heat.
• Dish out pasta onto plates, place 4-6 slices of chicken on top (Remove Toothpics!).

EGGPLANT ROLLATINI

Steps:

• In one shallow dish, place 1 cup of flour.
• Place two of the eggs in a second shallow dish, and beat lightly.
• In a third shallow dish, place salt, and half the pepper, and the Parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended.
• Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture.
• Heat olive oil in a large, deep skillet until hot but not smoking.
• Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden.
• Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
• Preheat the oven to 350°F.
• Place the drained ricotta cheese in a bowl and mash it with a fork.
• Add the last egg, the parsley, half of the shredded mozzarella, the
• remaining half of the pepper, and mix well. Set aside.
• To stuff the eggplant, place one slice of prosciutto on top of the eggplant.
• Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.
• Beginning with the wider end of the eggplant, roll up, from top to bottom.
• Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish.
• Place the eggplant rolls side by side on top of the marinara sauce.
• Pour the remaining sauce over the eggplant rolls.
• Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella.
• Bake for 25 minutes or until bubbly around the edges.
• Remove from the oven and let cool for 2-3 minutes before serving.
• Note: To drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey.
• That's it!

CHICKEN ROLLATINI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pound chicken breasts flat. Sprinkle Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. (Keep some of the prosciutto to place on top of the chicken) Roll up each chicken breast, and secure with toothpicks.
• In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
• Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.