Never thought that I would bake lasagna in a round pan. But, why not?
Tradition would dictate that we layer the noodles and cheese filling and sauce in a rectangular pan and then slice it up when the alchemy has achieved perfection. But that delicious cheesy filling can slip right out and onto someone else’s serving.
Why not maximize the potential for every serving to be perfectly formed and intact?
That’s what thinking outside the lines or box is all about — daring to imagine an alternative possibility.
In this case, to think roll-up rather than layer. Assemble the lasagna rolls by spreading the cheesy filling on each cooked noodle and roll up like a jelly roll. Then cover with sauce and more cheese (can’t have too much cheese) and you’ll have individual servings.
Form meets function and tastes delicious!
I can’t determine the creative cook who first dared to break tradition; there are many lasagna roll recipes on the Web. But, I can recommend Amanda’s “Something Savory” version with spinach and sundried tomatoes. Perfect for gluten-free, vegetarian-types minus the meat and using DeBoles Rice Lasagna Noodles. Cook the no-bake noodles first so you can roll them up, but you would have figured that out.