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Old 06-27-2005, 03:37 PM   #1
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Lasagna Rolls

I want you guys to be honest and tell me if this is totally mad, or if I may have a decent idea here.

I'm thinking of doing a sort of lasagna roll, I want to take a cooked lasagna noodle, lay it flat and top it with a thin layer of thinly sliced cooked shrimp, mushrooms, and pesto. I want to roll it all up, and seal the end of the roll with maybe a cornstarch or flour based paste. Now here I'm sort of at a loss. Part of me thinks I should bake these for a short time, then slice the rolls into maybe 4 little discs, and serve with a little bit of marinara. The other part thinks I should not bake it, but chill it, then slice it, and serve it chilled with a little bit of prosciutto(sp?) on top of it. I think this could make a cool, and maybe even tasty appetizer sort of dish.

Am I crazy, or might this work?

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Old 06-27-2005, 03:46 PM   #2
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CC,

novel idea, if it were me, i'd opt for a baked dish. I don't think you need to close up the ends with any sort of paste. If you've eaten enchilladas you see they are open ended the same could be tried with the noodles.Or you could use large pasta shells..I think the pasta isn't pliable enough to enjoy cold..So hot for me.Go with it and see what you come up with.Also if I'm using shrimp, I'd add some red pepperflakes to my red sauce to give it a little kick...
Good luck and let us know what you come up with
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Old 06-27-2005, 03:49 PM   #3
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Hey thanks for the quick reply... I guess I should have been more specific about closing the ends... I mean to say I don't want it to unroll... does that make sense? Like at the very end of the roll, put some of the sealer so it doesn't unwind it self. I don't want to close up the sides, i ant to be able to see the "swirl" of the rolled ingredients inside.
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Old 06-27-2005, 03:54 PM   #4
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Quote:
Originally Posted by college_cook
Hey thanks for the quick reply... I guess I should have been more specific about closing the ends... I mean to say I don't want it to unroll... does that make sense? Like at the very end of the roll, put some of the sealer so it doesn't unwind it self. I don't want to close up the sides, i ant to be able to see the "swirl" of the rolled ingredients inside.
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Your welcome
I think I understand what you mean, but picture a rolled tortilla with filling would it look like that for what you want if so,if you place it seam side down and place the rolls close together, they should stay closed.
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Old 06-27-2005, 04:04 PM   #5
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I agree that you wouldnt need to seal the ends. Use toothpicks if you are worried about it unrolling.
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Old 06-27-2005, 04:12 PM   #6
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I like your idea for making a cold appetizer out of it.

As an alternative, consider using egg roll or wonton wrappers as they are not as thick as lasagna noodles. Using egg roll wrappers, you could roll and slice as you described. With wonton wrappers you could make individual pieces-no slicing required.
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Old 06-27-2005, 05:16 PM   #7
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If I'm reading this correctly, you are making a manicotti dish, then slicing into disks, much like sushi. It should work great. As far as sealing it to keep it from unrolling, you can use a light cornstarch slurry, or an egg-wash solution. I use an egg-wash to seal home-made ravioli and it works great.

I like the idea fillings you're using. Sounds scruptions. You could even make a Bechemel sauce flavored with shrimp liqour, or clam juice. Or you could serve with Alfredo sauce. These would be used for dipping the little wheels in. You could even add bread crumbs to add body to the filling.

I think you have a real winner.

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Old 06-27-2005, 05:20 PM   #8
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An added thought; you could take those beautiful wheels and top with a bit of fresh parmesan, then broil until the cheese just starts to brown. I think that would make a great appetizer. And I think I would want the thickness of the rolled lasagna noodle. Of course you could always stuff manicotti noodles with your mixture and get virtually the same result.

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Old 06-27-2005, 06:24 PM   #9
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I like your idea with the parm, I think I'll do that. I also think I'm motivated enough to do this tonight, so I'll let you all know how it turns out.
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Old 06-27-2005, 07:28 PM   #10
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Your definatly mad... I love it! Ok... sometime this weekend I will give it a shot and see hwo it turns out. College and the rest: chime in too. Maybe we can perfect it between the bunch. I'll probably do some egg heavy riccotta reserving most of the sauce for pouring on top of the slice instead.
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