Pan Fried Pecan Crusted Cheesy Lasagna Rolls & Sweet Potato
"A new twist on lasagna. Lasagna noodles with a very traditional cheese filling, but a light pecan crust and sauteed until golden brown. Then a simple sweet potato sauce made in just minutes. Served over a bed of sauteed kale is how I like to serve this. These are so pretty and delicate and can be made ahead, frozen or refrigerated and prepared when needed. Great for a dinner dinner party or just an every day meal."
- Ready In:
- 1hr
- Ingredients:
- 22
- Yields:
-
3 lasagna rolls each
- Serves:
- 6
ingredients
- 1 (1 lb) box lasagna noodle, 18 noodles (I prefer the kind without the ruffled edge, just a straight edge, but either will work)
-
Cheese Filling
- 15 ounces ricotta cheese
- 1 cup fontina, grated (mozzarella will work as a substitute, fontina is more nutty which I prefer)
- 1 1⁄2 cups parmesan cheese, fresh grated (1/2 cup for the filling, 1 cup for the garnish)
- 1 medium egg (large or extra large)
- 1 pinch nutmeg
- pepper
-
Breading
- 1 1⁄2 cups ground pecans (fine ground)
- 1 cup dried breadcrumbs
- 1⁄2 cup flour
- 2 eggs, well beaten
- olive oil, to saute
-
Sauce
- 3 large sweet potatoes, cooked and pulp removed (approximately 3 cups of sweet potato)
- 1 1⁄2 cups heavy cream (more or less according to how thin or thick you like your sauce)
- 3 shallots, fine chopped
- 2 -3 teaspoons minced garlic (according to taste, I like 3, but just taste as you go. You can always add more)
- 3 tablespoons butter
- salt
- pepper
- 1 teaspoon fresh sage, chopped fine
- 1 tablespoon fresh parsley, chopped fine
-
Garnish
- 1 cup parmesan cheese, fresh grated
directions
- Pasta -- These can also be made ahead of time and refrigerated. Boil until tender. They are pan sauteed, so make sure they aren't falling apart - just tender. Simply follow the directions on the package. You can use fresh or boxed for this, but don't use NO boil noodles, they do not work as well.
- Cheese -- In a small bowl, mix the ricotta, fontina, parmesan, egg, nutmeg and pepper. Mix well to combine and set off to to the side.
- Breading -- In 3 small bowls, add the flour to the first one; the eggs to one for dipping; and add the nuts and bread crumbs for dredging.
- Lasagna -- Layout each lasagna noodle on a piece of parchment paper or foil (my trick, I spray with Pam or non-stick spray so they don't stick) and spread 2-3 tablespoons of the cheese mixture on each noodle and roll up. DON'T over fill. Then dredge lightly in the flour, then in the egg and finally in the bread crumbs. Make sure you get the ends too. Now, they are all done, but I prefer to cover and refrigerate for 30 minutes to firm up before pan frying. They just hold together much better. While your pasta set up, make the sauce and a nice salad or side dish.
- Sauce -- Remember, you can make these ahead as well and refrigerate and then just reheat. But, in a small sauce pan, add the butter and bring to medium heat. Add the garlic, shallots and saute until soft and tender. There is no need to brown them, just sweat and slowly cook. While the garlic and shallot sautes, cook the sweet potatoes in the microwave. 8-10 minutes until fork tender. Once tender, let cool enough to handle and then scoop out the flesh. Add the potato to the garlic and shallot mixture. Slowly add in the cream until you reach the consistency you like. I prefer 1 1/2 cups, but you can more or less if you like. It should be nice and creamy. I don't like my sauce too thin, but add as much as you like. As it simmers it will reduce a bit, so you can always add in a bit more cream. Don't worry. Add in the salt and pepper and taste for seasoning. The fresh sage and parsley should be added right before serving.
- Lasagna Saute -- In a large non-stick saute pan (it works best for this), add the olive oil and bring to medium heat. Add the noodles, seam side down first and saute until golden brown on all sides. Don't worry as some of the cheese will come out. These don't take too long.
- Serve -- My favorite way is to saute some kale or spinach and serve these pretty cheesy rolls over the bed of greens and top with the warm sweet potato sauce and garnish with grated parmesan cheese.
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
