So far I have made eggplant lasagna, zucchini lasagna, lasagna cupcakes, and seafood lasagna. I had an idea of using pork tenderloin, pounded thin and stuffed with a ricotta filling. As I looked at it, I thought why not pork lasagna? Roll it up, slice it, brown it, and bake it with sauce and grated cheese on top.... Little mini lasagnas!
These were a tad labor-intensive, but were so delicious it didn't seem to matter.
For the stuffing, you need the following:
ricotta cheese
chopped fresh spinach
salt and pepper
approx. 1 Tsp basil
a few sprinkles of dried onion
Parmesan cheese
Blend and set aside
Prepare the tenderloins by butterflying them and pound with a meat mallet. Try to get them as thin as possible.
Spread a layer of cheese stuffing and roll up lengthwise. Slice into 1 inch rolls and tie each one up so they won't unroll. Sprinkle some Montreal Steak seasoning on a plate and sparsely coat the outside of the pork rolls. Using a fry pan, heat up a little olive oil and brown the rolls.
Place them in a low casserole dish and ladle your favorite tomato sauce over the tops. Sprinkle with some grated cheese and bake in a 350 degree oven for 15-20 minutes.
As you can see, they come out great....just don't forget to cut the string off before serving them!
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