‘The Pioneer Woman’: Ree Drummond’s Easy Lasagna Roll-Ups Recipe Includes 1 ‘Strange’ Ingredient
Ree Drummond uses no-boil lasagna noodles for her pasta rosettes recipe, which is topped with an easy sauce and, of course, includes plenty of cheese. The Pioneer Woman star noted there’s some assembly required but said the payoff is worth the effort.
Ree Drummond uses an easy shortcut ingredient in her lasagna roll-ups
The introduction of the pasta rosettes recipe explains the reason for one unique ingredient in her lasagna bake. “This is a savory pasta dish, so the addition of apricot preserves may seem strange,” Drummond’s recipe notes. “However, many cuisines combine salty and sweet flavors and are delicious.”
Drummond demonstrated how to make the recipe during an episode of The Pioneer Woman that was all about easy pasta dishes. “I’m using no-boil lasagna noodles, which we actually boil for a couple of minutes to soften up and I’ve got a little bit of oil on them,” she explained. “And I’m going to make a delightful little baked pasta dish.”
She used six lasagna noodles and explained that the regular version of the pasta works too. “You can also use just regular lasagna noodles,” she said. “The thing I like about the no-boil noodles is that they have straight edges and I’m going to wind up slicing the roll so it’ll really come in handy to have those edges.”
How to make ‘The Pioneer Woman’ star’s lasagna roll-ups
Drummond shared the process for assembling the lasagna roll-ups. She spread ricotta cheese over each noodle, sprinkled on salt and pepper, and added a layer of apricot preserves. “Bear with me here. This is not a sweet pasta dish but I’m going to add some prosciutto in a second and it’s nice to have that little salty-sweet thing going on,” she explained.
The Food Network host topped each noodle with prosciutto, basil leaves, and mozzarella cheese. “You just want to keep in mind this is going to be rolled up and sliced so if you stuff it too full, it’s going to be really hard to keep it together,” she shared.
Drummond rolled each lasagna noodle up, tucking the toppings in as she went. Then she cut the roll into thirds with a serrated knife and placed the pieces into a baking dish. She combined heavy cream, garlic, pecorino romano cheese, salt, and pepper and poured it over the pasta.
“Honestly, this is a relatively simple dish. Just takes a little assembly time but the payoff, in terms of how much time it takes it to prepare, it’s great,” she said.
Drummond baked the lasagna dish and added finishing touches before serving
The Pioneer Woman star sprinkled mozzarella on top and baked it in a 375 degree Fahrenheit oven for 14 to 16 minutes.
The Food Network host drizzled balsamic glaze over the top and garnished the lasagna roll-ups with basil leaves. “I have a new motto,” she said. “We don’t get to make anything that we don’t eat and taste. We don’t get to make anything and just look at it anymore.”
Drummond added, “Those days are over.”
She shared a bite with her nephew Stu, who was impressed with the pasta dish. “This is certifiably some of the best food that I’ve ever had,” he told his aunt.
Drummond added, “And that is saying a lot.”
The full recipe is available on the Food Network website.
