Tomato Basil Lasagna Rolls Food

LASAGNA ROLLS

Steps:

• Heat 2 tablespoons olive oil over medium-low heat. Sauté onion and garlic until onions are translucent, about 3 minutes.
• Add tomato paste and stir well. Add crushed tomatoes, oregano, and simmer over low heat for 30 minutes covered with the lid left slightly open. Season tomato sauce with salt and pepper, plus more to taste as needed. Meanwhile, make the lasagna rolls.
• Preheat oven to 350°F. Lightly grease a 13" x 9" baking dish.
• Cook lasagna noodles in salted boiling water according to the package directions. Cook a few extra noodles in case they break. Drain noodles and quickly lay out on a clean towel to dry and cool down.
• Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add spinach, kale, and zucchini. Saute until vegetables are wilted, about 3 minutes.
• Combine vegetable mixture with 1 ½ cups ricotta, ⅓ cup parmesan, ⅔ cup mozzarella, salt, pepper, and nutmeg. Taste filling and add more seasoning as needed.
• Spread 3-4 tablespoons of filling over the length of each noodle (8 total). Leave about ½-inch of space at the end of the noodle so the cheese does not come out at the end as you roll. Roll the noodles from bottom to top, but not too tight.
• Place in the greased baking dish side by side. Pour about 1 cup tomato sauce evenly over the rolls and sprinkle the remaining ⅓ cup mozzarella over the top.
• Bake for 20 to 25 minutes, or until heated through and sauce is bubbling.
• Combine the diced tomato and basil together in a small bowl. Serve lasagna rolls topped with the tomato basil topping and garnish with chopped parsley.

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.

SUNNY'S EASY TOMATO AND BASIL LASAGNA ROLL-UPS

Steps:

• Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry.
• Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine.
• Assemble: Preheat the oven to 375 degrees F.
• Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil.
• Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 5 to 10 minutes. Garnish with Parmesan and more herbs.

CREAMY LASAGNA ROLL-UPS

Steps:

• Heat oven to 350ºF.
• Brown meat with garlic in large skillet; drain. Stir in pasta sauce, tomatoes and 1/4 cup Parmesan. Remove from heat. Mix cream cheese spread, milk and Italian seasoning in medium bowl until blended. Add eggs, shredded cheese and parsley; mix well.
• Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Spread each noodle with 3 Tbsp. cream cheese mixture; roll up. Place, seam sides down, over sauce in dish.
• Top with remaining meat sauce and Parmesan; cover. Bake 45 to 50 min. or until heated through.

TOMATO-BASIL LASAGNA ROLLS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Sauté onion in hot oil in a 3 quart saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls. Bake, covered, at 350°F. for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings. Note: We tested with Classico Tomato & Basil pasta sauce.

LAZY LASAGNE WITH TOMATO-BASIL SAUCE

Steps:

• Preheat oven to 400°F.
• Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.
• While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.
• Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.
• Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.