EASY LASAGNA ROLLS
This is a great quick recipe that's meatless and light. You can lighten it even more by using lower fat ingredients. Great for kids to make! This is a microwave recipe, but can be made in the oven. Also, ricotta cheese is easily substituted for the cottage cheese, if you prefer!
Provided by Charmie777
Categories Kid Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
- Place one lasagna noodle on work surface.
- Spread 1/3 cup cheese mixture on noodle evenly.
- Roll up tightly like a pinwheel.
- Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom.
- Continue until with remaining ingredients.
- Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese.
- Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.
LASAGNA ROLLS
Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450 degrees F.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
LASAGNA ROLLS (WW)
This is a very good old Weight Watchers recipe (when they had exchanges) but I think if following the WW flex plan it is about 9 points. Recipe source: Weight Watchers Quick Start Program Book
Provided by ellie_
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees F.
- Spray individual casseroles with Pam and set aside (or use a larger baking pan large enough for all lasagna rolls to fit in one pan (13 x 9).
- In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
- On a damp towel or plastic wrap place one lasagna noodle - spoon 1/8th of the cheese mixture lengthwise in center of noodle, and roll noodle starting with narrow end to enclose filling. Repeat with remaining noodles and cheese mixture.
- Place 2 rolls in each prepared baking dish (or in the larger pan) and spoon 2 tablespoons of tomato sauce over each roll; sprinkle with 3/4 teaspoon of Parmesan and bake for 30-45 minutes (if using the larger pan it will take longer to cook - 45-60 minutes). Garnish with parsley if desired.
Nutrition Facts : Calories 375.1, Fat 12.8, SaturatedFat 6.7, Cholesterol 140.4, Sodium 600.5, Carbohydrate 42.6, Fiber 2.4, Sugar 4, Protein 22
LASAGNA ROLLS
I got this recipe off the Food Network and made it last weekend. It got 5 stars from my family. This can easily be modified for vegetarians. It is truly an Italian recipe.
Provided by WildCook
Categories < 4 Hours
Time 1h15m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce, melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.
- Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.
- Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450°F
- For the lasagna mixture, whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.
- Add a tablespoon or 2 of oil to a large pot of boiling water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13x9x2 inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.
- Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle. Lay the lasagna rolls seam side down and place in baking dish on top of bechamel sauce. Repeat with the remaining noodles and ricotta mixture.
- Spoon 1-2 cups of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
- Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
- Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.
- Add 2 tbsp of grated parmesan and enjoy!
Nutrition Facts : Calories 576.4, Fat 29.2, SaturatedFat 15.9, Cholesterol 117.5, Sodium 1114.9, Carbohydrate 47.9, Fiber 3.2, Sugar 8.2, Protein 30.7
LASAGNA ROLLS
My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. -Mary Lee Thomas, Logansport, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
GIADA'S LASAGNA ROLLS
Giada is a genius. I have actually made these ahead of time - just place them on a baking sheet in the freezer, and then transfer to a freezer bag when they're hard. When ready to eat: Pour some sauce on top and bake at 325°F for 30-40 minutes (I went low and slow from freezer to table). Super easy meal for entertaining or fast weekday dinner!
Provided by mikey ev
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13x9x2-inch glass baking dish. Pour sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll.
- Lay the lasagna rolls seam side down, without touching, atop the sauce in the dish.
- Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of sauce over the lasagna rolls.
- Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls.
- Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes.
- Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.
Nutrition Facts : Calories 548.1, Fat 24.9, SaturatedFat 12.8, Cholesterol 99.7, Sodium 1148.5, Carbohydrate 51.3, Fiber 5.1, Sugar 9.7, Protein 29.4
SMOKED SALMON LASAGNE (LASAGNA) ROLLS
A tasty dish that looks more complicated than it really is. I lightened a Kraft recipe for this one, so it's only 5 WW pts. Enjoy!
Provided by Nif_H
Categories < 60 Mins
Time 45m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Spread noodles evenly with cream cheese; top with salmon. Roll up each noodle.
- Place, seam sides down, in greased 13 x 9 inch pan; top with sauce and sprinkle evenly with mozzarella. Cover with foil. Bake 25 minutes or until heated through, removing foil after 15 minutes.
- Garnish each roll with a dill sprig (optional).
Nutrition Facts : Calories 180.3, Fat 5.7, SaturatedFat 2.5, Cholesterol 15.5, Sodium 445.1, Carbohydrate 22.7, Fiber 0.9, Sugar 4.6, Protein 9.1
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