Tomato Basil Lasagna Rolls – Celebrating 30 Years with la Madeleine

Last week, I was invited to join one of my favorite Dallas restaurants — la Madeleine — in celebrating their 30th Anniversary. It was a wonderful party, with red, white and blue desserts to celebrate the French heritage of owner Patrick Esquerré.

Now, la Madeleine is asking its customers to get in on the 30th Anniversary celebration by submitting an original recipe featuring the restaurant’s signature Tomato Basil Soupe.

Visit the la Madeleine Facebook page to submit your recipe between now and March 24.

The best recipe, as determined by la Madeleine’s Facebook fans, will win a week-long trip for two to the Loire Valley region of France complete with a private tour of Paris with la Madeleine founder Patrick Esquerré.

During the duration of the Recipe to Paris contest, $1 will be donated to the Children’s Hunger Fund for every jar of la Madeleine Tomato Basil soupe purchased in-café.

To help you get started on your original recipe, I’m giving away a jar of Tomato Basil Soupe. Simply leave a comment on this post telling me what your favorite la Madeleine dish is to be entered to win. Giveaway ends at 5 pm CST March 15, 2013.

UPDATE: The randomly-selected winner was Comment #2 – Rachel.

There are so many things you could make with this soup — it is so yummy! Here is what I’ve come up with for the contest:

Tomato Basil Lasagna Rolls

Ingredients:
1 lb lean ground beef
1 jar la Madeleine Tomato Basil Soupe
6 oz can tomato paste
15 oz can diced tomatoes
12 lasagna noodles
1/3 c shredded Parmesan cheese
2 c shredded Mozzarella cheese, divided
2 15 oz containers of Ricotta cheese
2 Tbsp chopped fresh Oregano
1 Tbsp salt
2 eggs, beaten

Directions:

Preheat oven to 350 degrees.

Cook the lasagna noodles according to package directions. Drain and set aside.

In a large skillet, brown the ground beef and drain it. Add the Tomato Basil Soupe, tomato paste and diced tomatoes and stir well.

In the bowl of a mixer, beat together the Parmesan cheese, 1 c Mozzarella cheese, Ricotta cheese, Oregano, salt and eggs until well blended.

Pour just enough of the sauce in a baking dish to cover the bottom. Lay out each of the lasagna noodles and spread the cheese mixture on top of it. Roll up each noodle individually to create lasagna rolls.

Place them seam-side down on top of the sauce in the baking dish. Pour the remaining sauce over the top of the lasagna rolls. Sprinkle the remaining Mozzarella cheese over the top. Cover with aluminum foil and bake 40 minutes. Uncover and serve!

Enjoy!

Disclaimer: I received a free jar of Tomato Basil Soupe from la Madeleine to create a recipe. The giveaway is sponsored by la Madeleine. All opinions and photos are my own.