Lasagna Roulade with a Vegetable and Cheese Filling (liquid eggs)


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Yield: 50 filled Roulades - 2 Filled Roulades per Serving

Pasta Dough Ingredients

  • 1 lb., 4 oz. bread flour
  • 11.1 oz. liquid whole egg
  • 0.9 oz. olive oil
  • 0.06 oz. salt

Total approximate weight: 2 lbs.

Pasta Dough Instructions

  1. Place flour on workbench.
  2. Form a well in center of flour. Add egg, oil and salt into well. Gently fold in sides of flour well, allowing flour to absorb egg mixture.
  3. Mix until a soft dough is form, dust with flour and refrigerate for 2 hours.
  4. Before using dough, allow it to set out 1 hour at ambient temperature.

Filling Ingredients

  • shredded Parmesan/Mozzarella cheese, as needed
  • 1 lb., 3.4 oz. ricotta cheese
  • 0.9 oz. pesto sauce
  • 0.3 oz. garlic, minced
  • 0.1 oz. salt, kosher
  • 0.002 oz. black pepper
  • 2.1 oz. liquid whole egg
  • 1.2 oz. Parmesan cheese, grated
  • 7.3 oz. Parmesan cheese, shredded
  • 0.3 oz. spinach, chiffonade
  • 0.3 oz. carrot, blanched and shredded

Total approximate weight: 2 lbs.

Filling Instructions

  1. Stir together ricotta cheese, pesto, and garlic, along with salt and pepper to taste.
  2. Add eggs to bring it together, add Parmesan and mozzarella cheeses until well combined.
  3. Use additional shredded Parmesan or Mozzarella cheese as needed for finishing touch.

Sauce Ingredients

  • 0.5 oz. vegetable oil
  • 1.5 oz. dried onion
  • 1 oz. garlic, diced
  • 5 oz. tomato juice
  • 4.6 oz. tomato sauce
  • 6.6 oz. roasted tomatoes, chopped

Total approximate weight: 3 lb., 3.2 oz.

Sauce Instructions

  1. In a sauté pan heat oil, cook onion and garlic until onion is translucent.
  2. Add tomato juice to pan to deglaze.
  3. Add tomato sauce and roasted tomatoes to pan and bring to a boil.
  4. Reduce heat and simmer for 30 minutes. If simmer causes to much reduction, add additional tomato juice.

Assembly Instructions

  1. Using a pasta sheeter roll pasta dough out starting on largest setting and working down to setting 5 or 6.
  2. You should just start to see a shadow behind dough. Using a ribbon pastry wheel, cut pasta into 7-inch long pieces by 2 inches wide.
  3. Each piece should weigh approximately 0.6 oz. In a boiling pot of water, blanch all of pasta strips for 30-45 seconds until softened. Remove from water and cool.
  4. Coat bottom of pan with a thin layer of pasta sauce. Lay out all of blanched pasta strips.
  5. Using a number #30 scoop, place 3 oz. of filling, about 2 scoops, on pasta. Spread filling out about ¼ inch from each side and leave about ½ inch space on one end.
  6. Tightly roll pasta around filling to form a roulade. Filling should be snug inside the pasta with little bulging out the sides.
  7. Pasta roulade should be able to hold its shape. Place pasta rolls seam side down into sauce. Using a pastry brush, brush egg wash along tops of pasta roulades. Spoon remaining sauce in a strip along middle of roulade, as seen in photo.
  8. Should approximately equal 0.75 oz of sauce per pasta roulade.
  9. Cover with foil and bake in preheated 400º F oven for 30 minutes. Remove foil, and sprinkle cheese on top.
  10. Place back in oven for 5 to 10 minutes or until bubbly. Remove from oven, plate roulade and finish with shredded cheeses, if desired.

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