When my parents started getting older, it seemed that all they wanted to talk about was the weather and their grandchildren. Now the first topic is boring and there is not much I can do about it, but I must admit that I spend a lot of time talking to my children about their wonderful and sometimes not quite so wonderful children. I also spend a significant amount of time talking to my children about business, exercise (their’s and mine) and cooking.
My daughter discovered a recipe for rolled lasagna in early April and was concerned that it was not quite perfect. We talked about it and it sounded like something that could be done in my coffeepot but I didn’t get around to it until just before Memorial Day and have been too busy since then with my anti-inflammatory diet to worry about publishing new recipes.
However, I get two of my three Granddaughters for the first three weeks in August and this is another one of those fun meals that shouldn’t be possible to make. Even the name Coffeepot Lasagna sounds like an oxymoron. One of the most important things I learned with his meal is that you can cook the whole box of lasagna noodles and the ones that you don’t use can be frozen between layers of wax-paper and are perfectly fine for another day.
Naturally, my daughter and I never cook anything exactly the same way. She tends to be aware and adapt to the contemporary interpretations of old recipes and I tend to do it the old-fashioned way. It’s all good. When I cook, she loves it. When she cooks, I love it. The biggest difference in this recipe is that she included crumbled cooked sausage in her cheese mix for the filling, I sliced cooked meatballs and made it a layer on top of the filling. If I were including sausage, which I have in the past, I slice it and include it with the meatball slices or in a separate layer. Oh well, to each their own.
1 cup Ricotta cheese
1/2 cup Parmesan
4 oz shredded Mozzarella
handful fresh parsley minced
3 Lasagna noodles cooked as per box directions.
1. Cook all the noodles and freeze the ones you don’t use between sheets of wax paper.
2. Microwave one portion of frozen meatballs for the appropriate amount of time.
3. Mix the rest of the ingredients in a bowl.
4. Spread the cheese mix on the noodles.
5. Place the sliced cooked meatballs on top of the noodles and dab a little sauce on top of everything.
6. Roll and spike with toothpick to hold.
7. Put a little sauce in bottom of coffeepot so nothing sticks.
8. Place meatballs inside and cook for two to four hours.
I haven’t made this in the three years since Dolores died but I am definite I will make it when my granddaughters are here. Truth be told, I forgot to dab the sauce on top of the cheese and meatball layer before rolling because it’s been too long, but that is the traditional way to do it.
Ah, I remember it well!