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 MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE
This is a wonderfully flavored dish that my hubby swears is my best dinner yet! Served with asparagus topped with some of the sauce is superb.
Provided by Lisa Pizza
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté mushrooms, chopped onion and garlic in oil over med heat, until mushrooms give off their juice and onion is tender- 7-8 minutes.
- Season with salt and pepper.
- Add dry chopped spinach to the pan and heat through.
- Add ricotta, adjust salt and pepper and heat through.
- Remove from burner, but leave in warm skillet.
- Heat broth in small sauce pan.
- Add Gorgonzola into broth, and bring to a bubble.
- Stir in cream and thicken about 2 minutes.
- Place cooked noodles on work surface.
- Place a dollop of spinach mixture on one end of noodles and roll each one up.
- Arrange rolled packages, seam side down, in shallow casserole dish.
- Pour warm sauce over and top with mozzarella.
- Place casserole under broiler to melt mozzarella and slightly brown.
SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
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 flameproof 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.
- While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
- Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
- Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.
SPINACH AND MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 4h35m
Yield SERVES: 6 to 8
Number Of Ingredients 9
Steps:
- Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
- Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
SPINACH AND MUSHROOM LASAGNA ROLL UPS
A great way to eat your veggies! This recipe makes and impressive meal to serve to guests. This recipe was created for RSC 6.
Provided by Pamela
Categories One Dish Meal
Time 50m
Yield 6 Roll Ups, 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook lasagna noodles.
- Cook onions in 2 tablespoons butter until tender.
- In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
- In a saucepan, melt 1/4 cup butter.
- Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
- Over medium heat, stir until mixture thickens then remove from heat.
- Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
- Roll up jelly roll fashion.
- Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
- Spoon remaining sauce over roll ups.
- Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
- Serve with a salad and garlic bread if desired.
SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS
If desired the chicken may be replaced with cooked sausage meat, also the recipe may be doubled to 16 rolls --- make certain that the cooked chicken is very finely chopped --- prep time does not include cooking the noodles, the complete recipe may be prepared and refrigerated up to 24 hours in advance --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
- In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
- Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
- Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
- Place the cooked noodles on a wax paper lined flat surface.
- Evenly divide the ricotta mixute into eight scoops on to a plate.
- Spread about half of the alfredo sauce into the bottom of the baking dish.
- Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
- Roll up starting at the short end.
- Place seam side down on top of the sauce.
- Repeat same method with remaining 7 noodles.
- Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
- Cover with foil and bake for about 30 minutes or until hot and bubbly.
SPINACH LASAGNA ROLL-UPS
Delicious and an easy, healthy meal! Slightly altered from http://www.thekitchn.com/thekitchn/quick-weeknight-meals-2009/nicoles-spinach-lasagna-roll-ups-quick-weeknight-meals-recipe-contest-2009-096780
Provided by virgored
Categories Spinach
Time 35m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Boil water for noodles.
- Mix cottage cheese, half of shredded cheese, baby spinach, and spices.
- Lay your noodles on the counter or cutting board and spread cheese mixture.
- Roll noodles from bottom to top, and place in pan, side by side, touching.
- Pour tomato sauce over the rolls, and sprinkle the remaining shredded cheese over top.
- Place pan in oven for 15-20 minutes, or until cheese is melted and slightly browned, or until heated through.
Nutrition Facts : Calories 468.7, Fat 16.4, SaturatedFat 9.2, Cholesterol 41.2, Sodium 870.1, Carbohydrate 48, Fiber 2.2, Sugar 7.8, Protein 31.3
SPINACH LASAGNA ROLL-UPS
"Carnivores and vegetarians alike are seduced by this rich pasta entrée, which supplies a satisfying serving of vegetables in every portion." I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes.
Provided by alice Dave
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 Farenheit.
- Place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. Dry casserole dish.
- Meanwhile, heat oil in a large non-stick skillet. Add garlic and saute until fragrant, 30 seconds. Add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.
- In a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the Parmesan, egg, nutmeg, and pepper. Stir in cooled spinach mixture.
- Spread 1 cup of the tomato sauce in bottom of casserole. Place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining Mozzarella and Parmesan.
- Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.
Nutrition Facts : Calories 375.5, Fat 25.9, SaturatedFat 13.7, Cholesterol 122, Sodium 1194.2, Carbohydrate 11.9, Fiber 2.7, Sugar 6.2, Protein 25.4
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