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.
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.
SKILLET LASAGNA
This no-bake skillet lasagna is made right on your stovetop and is a fast and easy alternative to store-bought hamburger mixes!
Provided by Brittany
Categories World Cuisine Recipes European Italian
Time 45m
Yield 3
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, tomatoes, onion, garlic, basil, oregano, salt, and pepper. Cook over low heat until sauce is hot, about 15 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook mafalda noodles at a boil until tender yet firm to the bite, about 8 minutes. Drain.
- Add cooked and drained noodles to the sauce and stir until completely coated. Sprinkle mozzarella cheese on top.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place skillet under the hot broil and cook until cheese is golden and bubbly, 3 to 5 minutes.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 43.8 g, Cholesterol 73.9 mg, Fat 19.3 g, Fiber 6.5 g, Protein 29 g, SaturatedFat 8.4 g, Sodium 1802.8 mg, Sugar 16.9 g
SKILLET LASAGNA ROLLS
This recipe is great for portion control. Instead of cutting a big chunk of layered pasta from a casserole dish, I just limit myself to one or two rolls.
Provided by JelsMom
Categories European
Time 30m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 24
Steps:
- Prepare marinara: Cook italian sausage (optional) & set aside.
- Saute onions in large saucepan or pot. Do not brown.
- Drain liquid from diced tomatoes & pour liquid into saucepan with onions.
- Add basil, Italian seasoning, oregano, sugar & red pepper.
- Simmer 30 minutes or until reduced by half.
- Add all sausage, tomatoes & pimentos, and cook 1 minute until just heated. Remove from heat & set aside.
- Prepare Rolls: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.
- Heat oil in nonstick skillet over medium heat.
- Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.
- Stir in 2 T mozzarella & 2 T fatfree mozarella, ricotta, parmesan, olives, crushed red pepper, salt and 2/3 c marinara into bowl with spinach mixture.
- Spread 1 cup of marinara in bottom.
- Lay out lasagna noodle on plastic cutting board. Spread 1/4 c filling along length of noodle. Roll up and place roll seam side down in large skillet. Repeat with remaining noodles and filling (they will be tightly packed) Spoon remaining marinara over rolls.
- Cover skillet and bring to simmer over high heat. Reduce & simmer 3-4 minutes.
- Sprinkle with mozzarella and continue cooking, covered, until cheese is melted.
- Cheese should be melted and rolls heated through.
- Can be frozen up to 1 month.
Nutrition Facts : Calories 395.2, Fat 10.9, SaturatedFat 4, Cholesterol 19, Sodium 951, Carbohydrate 59.3, Fiber 6.2, Sugar 15.8, Protein 17.4
SKILLET LASAGNA ROLL UPS
A quick and easy meal to cook, using Rotisserie Chicken, and cooking on top of the stove. So great for those hot summer months.
Provided by Sherry M.
Categories Poultry
Time 32m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix the chicken, spinach, garlic, ricotta cheese, Italian cheese and the egg in a large bowl. Add 1/4 cup Parmesan and 2 Tbsp. basil; mix well. Spread chicken mixture onto noodles; roll up tightly.
- Pour about half the pasta sauce into large skillet. Add the roll-ups, seam sides down. Spoon remaining sauce over the roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 minute or until heated through.
- Sprinkle with remaining Parmesan and basil.
Nutrition Facts : Calories 344.2, Fat 15.8, SaturatedFat 8.7, Cholesterol 73, Sodium 714.4, Carbohydrate 32.7, Fiber 3.2, Sugar 8.4, Protein 17.4
SKILLET LASAGNA
This vegetable lasagna cooks entirely on the stove top-no oven required.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
- Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
- Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.
Nutrition Facts : Calories 564 calorie, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 108 milligrams, Sodium 924 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 24 grams
SKILLET CHICKEN LASAGNA ROLL-UPS
Get the deliciousness of lasagna without using a casserole dish in this Skillet Chicken Lasagna Roll Ups recipe. We used rotisserie chicken and got Skillet Chicken Lasagna Roll-ups ready to go in a sizzlin' skillet!
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in large bowl. Add 1/4 cup Parmesan and 2 Tbsp. basil; mix well. Spread chicken mixture onto noodles; roll up tightly.
- Pour pasta sauce into large skillet. Add roll-ups, seam sides down. Spoon sauce over roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until heated through.
- Sprinkle with remaining Parmesan and basil.
Nutrition Facts : Calories 370, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
LASAGNA ROLL UPS II
Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!
Provided by GNelson
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
- Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 47.9 g, Cholesterol 98.3 mg, Fat 22 g, Fiber 2.9 g, Protein 34.6 g, SaturatedFat 11.2 g, Sodium 898.3 mg, Sugar 9.9 g
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