Creamy Lasagna Rollups Food

LASAGNA ROLLS UP WITH GARLIC PARMESAN CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F. To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well. In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste. Lay lasagna noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.* Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown. Serve immediately.

LASAGNA ROLL UPS

Steps:

• In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

CREAMY CHICKEN LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions., Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside., In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken., Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese., Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.

CREAMY LASAGNA ROLL-UPS

Steps:

• Heat oven to 350ºF.
• Brown meat with garlic in large skillet; drain. Stir in pasta sauce, tomatoes and 1/4 cup Parmesan. Remove from heat. Mix cream cheese spread, milk and Italian seasoning in medium bowl until blended. Add eggs, shredded cheese and parsley; mix well.
• Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Spread each noodle with 3 Tbsp. cream cheese mixture; roll up. Place, seam sides down, over sauce in dish.
• Top with remaining meat sauce and Parmesan; cover. Bake 45 to 50 min. or until heated through.

FAVORITE LASAGNA ROLL-UPS

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Stir in cream cheese and 1/3 cup pasta sauce. , Drain noodles; spread 1/4 cup meat mixture on each noodle. Sprinkle each with 2 tablespoons cheese; carefully roll up., Spread 2/3 cup pasta sauce into an ungreased 13x9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce and cheese. Cover and bake for 20 minutes. Uncover; bake until sauce is bubbly, 10-15 minutes longer. If desired, sprinkle with parsley.

LASAGNA ROLL-UPS

Steps:

• Preheat oven to 350º.
• Brown ground beef in skillet on medium-high heat. Drain off any excess fat.
• Mix 1/2 of the jar of spaghetti sauce with the ground beef in skillet; stir to combine.
• In a small bowl mix the ricotta cheese, egg and 1/4 cup grated parmesan cheese.
• Working with one lasagna noodle at a time; lay one flat in front of you. Spread 2 heaping Tbs. of the ricotta mixture on the noodle.
• Top with a scant 1/4 cup of the meat mixture; spread leaving a little edge around the whole thing.
• Sprinkle 2 heaping Tbs. of shredded mozzarella cheese.
• Roll up, starting with the short end. Stand on end in a greased 8-inch square baking dish.
• Pour remaining sauce over all of the noodle rolls in the dish.
• Sprinkle with remaining parmesan and mozzarella cheeses.
• Bake 45 minutes or until hot and bubbly.
• Serve with a green salad and some breadsticks! Enjoy!

LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE

Steps:

• In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes.
• Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
• Add dry chopped spinach to the pan and heat through for 1 minute.
• Adjust seasonings with salt, pepper, and a little nutmeg.
• Add ricotta and stir into mixture to heat cheese through, 1 minute longer.
• Remove pan from heat but leave in the warm skillet.
• Heat broth in a small pan over moderate heat.
• Melt Gorgonzola into broth and bring liquid to a bubble.
• Stir in cream and thicken sauce 2 minutes.
• Place cooked lasagna noodles on a large work surface or cutting board.
• Spread lasagna noodles with a layer of spinach-mushroom filling.
• Roll up pasta and arrange the 8 bundles in a shallow casserole dish.
• Pour warm sauce over roll-ups and top with mozzarella.
• Place casserole under broiler to melt cheese.
• Serve with steamed asparagus and broiled tomatoes.

LASAGNA ROLLUPS

Steps:

• PREHEAT oven to 350°F
• Boil Lasagna noodles.
• Brown meat in skillet on medium-high heat; drain.
• Add half of the sauce to the meat and stir.
• In medium bowl mix egg, ricotta cheese, 1/4 cup of the Parmesan cheese and 1 cup of the mozzarella.
• Spread each noodle with 2 heaping tablespoonfuls of the cheese mixture. Leave end of noodle almost dry.
• Spread a layer of meat mixture over the cheese.
• Roll up each noodle starting at one of the short ends (away from the dryer edge). As you roll them up, the some of the filling will spread to the dry end.
• At this point you can freeze them. . . .or.
• Place a small amount of sauce on the bottom of an 8-inch square baking dish. Place roll-ups seam side down. Pour remaining sauce mixture over noodles. Cover with foil and bake.
• BAKE 45 minute or until hot and bubbly.
• The last 15 minutes, take off the foil and sprinkle the remaining cheeses on top. Continue baking for the rest of the 45 minutes. so cheese melts.
• From frozen:.
• Either let thaw overnight in the refrigerator and bake as directed above, or you can bake straight from the freezer, just add another 15 - 20 minutes of cooking time (until heated through). If you're only doing 2 or 3, a loaf pan is great!