Lasagna Rollups With Marinara With Ground Bison Food

LASAGNA ROLLS

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 ROLLUPS WITH MARINARA WITH GROUND BISON

Steps:

• Preheat oven to 350.
• Cook noodles according to instructions, al dente.
• Prepare your marinara sauce. I prepared a jarred sauce and added cooked ground bison to make a meat sauce. I also add herbs and garlic to my sauce.
• Mix 15oz ricotta, egg and parsley in bowl.
• Allow noodles to drain and cool flat, do not allow to dry out completely.
• Add some sauce to bottom of baking dish.
• Spoon some of the ricotta mixture onto noodle and spread out length of noodle.
• Add 3-4 whole fresh spinach leaves on top of ricotta spread.
• Spoon over some sauce.
• Sprinkle with Parmesan cheese.
• Roll and place in baking dish.
• Repeat until baking dish is full.
• Pour additional sauce over roll ups.
• Sprinkle top with Mozzarella Cheese.
• Bake Bake in a preheated 175?C / 350?F oven for 25-30 minutes.

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!

LASAGNA ROLLUPS WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 350.
• Cook noodles in salted, boiling water until just tender. Drain and place in large bowl of cold water and drain on paper towels.
• Cook ground meat in microwave until done. Mix cooked meat and breading mix from meatloaf mixture until well blended.
• Spread meat mixture in thin layer on noodles and roll up jelly roll fashion (don't roll too tightly).
• Spread all of sauce over bottom of 9/13 baking dish and arrange roll ups, seam side down on sauce.
• Cover with foil and bake 30 minutes at 350*.
• Meanwhile, scald milk and bayleaf (I use microwave). Let stand 5 minutes and remove leaf.
• Melt butter in medium sauce pan, stir in flour, and cook stirring constantly with wooded spoon until mixture bubbles.
• Stir in scalded milk, instant chicken broth, salt, pepper and nutmeg.
• Continue cooking and stirring until sauce thickens and bubbles (about 3 minutes), and remove from stove.
• After rollups have baked 30 minutes, remove foil and spoon bechamel sauce over top and sprinkle with parmesan cheese.
• Bake 10 minutes more or until bubbly hot and sauce is golden.
• It's not nearly as hard to make as it sounds, and the results are wonderful! All you need to round out the meal is a salad, and garlic bread if desired.