Cheese & Tomato Pasta Roll-Ups

I made up another new recipe for dinner tonight. I had several late season tomatoes sitting in my kitchen that were just begging to be made into some sort of sauce. At least, I think that's what I heard them saying. I thought of doing goat cheese ravioli made with wonton wrappers and putting a tomato sauce over them, but I ended up using all of my wonton wrappers on the Spinach Dip Wonton Appetizers. So, I decided to try a version of something I'd never done before: a lasagna noodle roll-up. I've seen lasagna roll-ups before, but have never tried them myself. But, I figured I could use the goat cheese in those, along with some of the tomato sauce and some Parmesan cheese, then just spoon more tomato sauce over top. I mistakenly told Tom that I was making "lasagna roll-ups" for dinner, and he was giving me the "where's the beef?" look as we were eating. So, to set expectations more properly, I am calling these "Cheese & Tomato Pasta Roll-Ups". Below are the recipes I used to make the sauce and then the roll-ups.

Homemade Chunky Tomato Sauce

Ingredients:

3 cups of tomatoes, diced (I used several brandywines mixed with some yellow pear tomatoes)
4 cloves of garlic, pressed or minced
2 Tbsp. olive oil
1/4 cup onion, diced
1/2 cup Swiss chard, stems and leaves diced (optional - I only added because I had some growing in my garden that I wanted to use)
2 tsp. dried basil
2 tsp. dried oregano
1/2 Tbsp. fresh rosemary, chopped
Garlic powder and salt to taste

Directions:

Heat olive oil in a medium sauce pan and add garlic, cooking for 1-2 minutes over medium heat. Add remaining ingredients and season to taste. Let simmer for 20 minutes. Sauce will be thin with some chunks of tomato remaining.

Cheese & Tomato Pasta Roll-Ups

Ingredients:

8 lasagna noodles, cooked according to package directions
2-3 cups of chunky tomato sauce
4 oz goat cheese
4 oz Parmesan cheese, finely shredded

Directions:

Preheat oven to 350 degrees. Lay each

lasagna noodle out flat. Over each noodle, spread 1/2 oz of goat cheese. Spoon a little bit of pasta sauce over goat cheese (I tried to spoon out more of the tomato chunks to put here). Sprinkle a little bit of Parmesan cheese over top, then roll each noodle up tightly. Place rolled noodles into a baking dish (I used individual baking dishes and placed two roll-ups in each). Spoon remaining tomato sauce over top of the roll-ups. Bake for 20 minutes, sprinkling any remaining Parmesan cheese over top at the end.

These did take a while to make, but they were good and I had enough for tomorrow's lunch, as well. For tonight, I ended up serving these alongside the famed Garlic-Dill Twists (handily pulled from my freezer) and a salad. Dinner ingredients that were derived from my garden include: tomatoes, Swiss chard, rosemary and radishes.

at the Water's Edge