Masala and Mozzarella Magic.
Whip up a comforting meal with Masala Lasagna Rolls, featuring locally sourced Ferndale Farmstead mozzarella and ricotta from Lucerne from Manali and bring a taste of the Pacific Northwest to the table, combining the richness of Washington’s dairy with bold flavors of spices. This dish marries the gooey goodness of cheese with the warmth of masala, making it a perfect pick for a hearty meal.
By choosing local cheeses, you’re getting a burst of flavor, supporting the community, and making an eco-friendly choice. The next time you’re in the mood for something indulgent yet mindful, try these Masala Lasagna Rolls and savor the local, cheesy goodness in every bite.
Masala Lasagna Rolls
Ingredients:
For the sauce
- 3 cups marinara sauce
- 1/2 tsp salt & ½ tsp garam masala
- 1/2 tsp kashmiri red chili powder
- 1 tbsp kasuri methi (dried fenugreek leaves), 1 tsp sugar
- 1/2 tsp cardamom powder
- 1&1/2 tbsp Darigold butter & 2 tbsp Darigold heavy cream
For the filling
- 1 tbsp avocado oil
- 2 cloves garlic & 1-inch ginger
- 1 medium yellow onion
- 1 small red pepper & green pepper each
- salt & pepper, to taste
- 1 & 1/2 tsp tandoori masala
- 6-7 oz spinach
- 16 oz ricotta cheese
- 1/2 cup Ferndale Farmstead mozzarella cheese, grated
- 1/2 tsp Italian seasoning
Everything else
- Prepare the sauce by combining all the ingredients listed under “for the sauce.”
- For the filling, sauté the chopped onion, ginger, garlic, and peppers for 4-5 minutes until they soften.
- Add salt, tandoori masala, and spinach to the sautéed vegetables, cooking for another 3-4 minutes until the spinach wilts.
- In a separate bowl, mix the sautéed veggie mixture with ricotta and 1/2 cup of grated mozzarella cheese.
- Season the filling with Italian seasoning, and add more salt and pepper according to taste.
- Boil the lasagna noodles as per the instructions on their package.
- Preheat your oven to 400°F (200°C).
- Take each boiled lasagna noodle and place approximately 1/4 cup of the filling on one end. Roll the noodle tightly to encase the filling, creating 16 individual rolls.
- Spread 1/2 cup of the prepared sauce at the bottom of a 9×13 inch baking pan.
- Arrange the lasagna rolls in the pan and pour the remaining sauce over them.
- Sprinkle the top of the rolls with the remaining 1 & 1/2 cups of grated mozzarella cheese.
- Bake in the preheated oven at 400°F for 30 minutes, then switch to broil for the final 2 minutes to brown the cheese.
- Allow the baked lasagna rolls to rest for 5 minutes before garnishing with parsley.
- Serve the masala lasagna rolls hot and enjoy!
