SPINACH LASAGNA ROLLS
Spinach, Parmesan, mozzarella, and cream cheese make a flavorful filling to roll up in cooked lasagna noodles. The rolls are topped with pasta sauce and additional Parmesan cheese, then baked until hot and bubbling.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.
- Place, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.1 g, Cholesterol 42 mg, Fat 13.6 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 787.1 mg, Sugar 8.7 g
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.
SPINACH AND CHEESE LASAGNA ROLLS
These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups. , Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 301 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 963mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
SPINACH LASAGNA ROLL-UPS
One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.
Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.
SPINACH LASAGNA ROLLS
This is such an easy way to make lasagna. The noodles are individually rolled instead of layered. It's pretty enough to serve to guests! I really love this and hope that you do too. :-)
Provided by LifeIsGood
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook noodles according to the package directions.
- Drain, rinse under cold water and drain again. Set aside.
- Squeeze out as much moisture from the spinach as possible.
- Stir together spinach, 3/4 cup of the parmesan cheese, ricotta cheese, nutmeg, salt and pepper.
- Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
- Stand rolled noodles on end and slightly apart in a greased 9 x 13 baking dish.
- Pour spaghetti sauce over noodles.
- Bake, covered at 350 degrees for 30-45 minutes.
- Sprinkle with remaining 1/4 cup parmesan cheese and mozzarella cheese.
- Serve as is, or put in oven until cheese melts.
- Enjoy!
SPINACH LASAGNA ROLL UPS
Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious.
Provided by Chickentarian
Categories Main Dish Recipes Pasta
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
- Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
- Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 12.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 2.6 g, Sodium 645 mg, Sugar 5.6 g
SPINACH CHEESE LASAGNA ROLLS
These are soo easy and make a very colorful plate presentation. This recipe from the Canned Food Council.
Provided by Aroostook
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat over to 350 degrees F.
- Sauté onion and garlic in oil over medium heat until tender.
- Add spinach and cook until very dry.
- Stir occasionally.
- Add spinach mixture to cheeses, egg, sugar and pepper.
- Spread ½ c of this mixture onto lasagna noodle and roll up.
- Repeat with rest of the noodles.
- Place in greased baking pan and bake until hot (20 min).
- Meanwhile, heat sauce, herbs and mushrooms.
- Spoon hot sauce onto plates.
- Cut lasagna rolls into thirds.
- Place cut side up on sauce.
- Sprinkle with green onion.
Nutrition Facts : Calories 272.5, Fat 11.6, SaturatedFat 5.6, Cholesterol 59.2, Sodium 632.8, Carbohydrate 28.4, Fiber 4, Sugar 6.1, Protein 15.7
SPINACH LASAGNA ROLLS
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook lasagna noodles according to package directions, then rinse in cold water and pat dry with paper towels.
- In a large mixing bowl, combine spinach, ricotta, Parmesan, egg, salt and pepper until combined; set aside.
- Spray a 9x13-inch baking pan with nonstick cooking spray.
- Spread enough marinara sauce in the pan to cover the bottom in an even layer.
- Divide cheese mixture equally between lasagna noodles and spread evenly over each noodle.
- Roll up each noodle and place seam side down in prepared baking dish.
- Spoon remaining marinara over rolled noodles and top with shredded mozzarella.
- Cover with foil and bake for 40 minutes.
Nutrition Facts : Servingsize 2 serving, Calories 2762 kcal, Fat 34 g, SaturatedFat 11 g, Cholesterol 48 mg, Sodium 534 mg, Carbohydrate 525 g, Sugar 22 g, Protein 110 mg
CHEESY SPINACH LASAGNA ROLLS
Even committed carnivores will like these vegetarian lasagna rolls, made with spinach, creamy ricotta and grated Parmesan.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Cook noodles as directed on package, omitting salt. Drain. Mix soup, milk, 1/2 tsp. oregano and 1/2 tsp. basil in medium bowl; set aside.
- Mix egg, ricotta, Parmesan, garlic powder, remaining oregano and remaining basil. Spread 1/4 cup onto each noodle; top evenly with spinach and carrots. Roll up tightly; place, seam-sides down, in 13 x 9-inch baking dish. Pour soup mixture over roll-ups; cover with foil.
- Bake 30 min. Uncover; bake 5 min. or until heated through.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 5 g, Protein 12 g
SPINACH LASAGNE ROLLS
Provided by Isabella DeFazio
Categories Pasta Bake Vegetarian Kid-Friendly Father's Day Dinner Mozzarella Parmesan Ricotta Spinach Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes.
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