While most of the recipes call for a homemade pasta cut into rectangles, I opted for using regular boxed lasagna noodles. Those were pre-cooked according to directions and then I cut off one edge so they would have a flatter base to set on after they were rolled.
Ham & Fontina Variation:
On the pasta length I spread a cream sauce (Alfredo), placed thin slices of fontina on sauce, and thin sliced ham over that.
The layered pasta was then rolled up and set upright in a baking dish, fluted side up. After all the rosettes were in place the additional sauce was poured around the base and brushed over the tops.
On the pasta length I spread a layer of ricotta cheese, then covered that with the meat and tomato sauce filling, grated mozzarella was sprinkled on top, and a bit of dried parsley over.
The remaining sauce was again poured around the base of the completed rosettes. With the ham and fontina variation I cut the lasagna noodles in half before rolling. For these I used the entire length of lasagna noodle and the end product was a much fatter rosette. Both were fine - so it could be done either way. With a paring knife (or kitchen scissors) make an X cut about 1/2 inch deep into top of each piece to make the roses bloom." Press down slightly to open them a little.
Bake in 350 degree oven for 20 minutes. Let rest for 5 minutes before serving.
There are several other filing variations you could use. In addition to being a meal option for St. Therese's feast it could also be used for other saints associated with roses; St. Rose, St. Rita, St. Rose Duchesne. Be creative and enjoy.
St. Therese of Lisieux,
Pray for Us!
Pray for Us!