VEGGIE LASAGNA ROLLUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the noodles: Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet.
- For the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.
- For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
- To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze.
- To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.
VEGETARIAN LASAGNA ROLL UPS
Vegetarian lasagna rolls with zucchini and a lighter cheese mixture with garlic and parsley, baked in pasta sauce. A twist on the classic that is every bit as delicious and satisfying. Be sure to check out the tips and video in the post.
Provided by Suzy Karadsheh
Categories Entree
Time 1h10m
Number Of Ingredients 15
Steps:
- First, bake the zucchini. Preheat the oven to 450 degrees F. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.
- Now, turn the oven heat down to 350 degrees F.
- Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
- Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
- Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
- Prepare a 9" x 13" baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
- Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
- Bake in the 350 degrees F heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.
- Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.
Nutrition Facts : ServingSize 1 lasagna roll, Calories 282 calories, Sugar 2.4 g, Sodium 432.4 mg, Fat 11.1 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 29.1 g, Fiber 3.2 g, Protein 14.4 g, Cholesterol 32.8 mg
VEGETABLE LASAGNA ROLL-UPS
If you want a change from the traditional lasagna, give these vegetable roll-ups a try. It is a recipe from the Bagel Factory in Myrtle Beach, South Carolina.
Provided by CookingONTheSide
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
- Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
- Add mozzarella, spinach, broccoli and mushrooms. Mix well.
- Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
- Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
- Add sauce to top of roll ups.
- Add grated cheese.
- Bake at 350 degrees uncovered for about 40 minutes.
LASAGNA ROLL UPS
Make and share this Lasagna Roll Ups recipe from Food.com.
Provided by Karen From Colorado
Categories Cheese
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook lasagna according to package and drain.
- In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram.
- Spread evenly on lasagna strips.
- Cut strips in half crosswise.
- Roll strips jelly-roll style.
- Cut each roll in half, leaving ruffled edge at top and bottom.
- In 10x15 inch baking dish spread 3/4ths of sauce.
- Arrange roll ups (curly edges up) on sauce.
- Top with remaining sauce and Parmesan cheese.
- Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot.
- Can be frozen for later baking.
Nutrition Facts : Calories 642.2, Fat 32.9, SaturatedFat 17.7, Cholesterol 170.7, Sodium 1232.2, Carbohydrate 49.3, Fiber 3.2, Sugar 13.8, Protein 37.2
VEGETABLE LASAGNA ROLLS
I wish I could remember where I found this, probably in a newspaper food section. No meat in this dish, but broccoli, carrots and cheese. It is wonderful topped with the tomato sauce of your choice. If you make homemade sauce, it is the best!!!
Provided by cricketbird
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium high heat.
- Add carrots and onion.
- Cook, stirring, 5 minutes. Add broccoli, salt and pepper.
- Cook, stirring, 3 minutes. Remove from heat and cool for 10 minutes.
- Meanwhile, cook noodles according to directions.
- Drain and rinse under cold water.
- Stir 1 cup provolone cheese, ricotta, and egg into broccoli mixture.
- Lay out lasagna noodle, spread with mixture, roll up, placing in baking pan on coating of tomato sauce.
- Continue until all noodles are rolled up and in pan. Cover with sauce.
- Cover pan, baking at 350 degrees for 30 minutes.
- Remove cover, sprinkle with remaining provolone cheese if desired, and bake for an additional 15 minutes.
- ENJOY!
Nutrition Facts : Calories 680.2, Fat 38.7, SaturatedFat 20.5, Cholesterol 149.2, Sodium 948.8, Carbohydrate 46.6, Fiber 4.8, Sugar 4.5, Protein 37.3
LASAGNA ROLL UPS
SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 525 calories, Fat 18g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 1192mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 5g fiber), Protein 38g protein.
LASAGNA ROLL-UPS
This recipe comes from Kraftfoods.com. I found it one day and thought it was a neat idea to serve lasgna. It is!! It turned out quite nice and was a crowd pleaser. I hope you enjoy them as much as we have. NOTE: The recipe calls for a jar of spaghetti sauce, but I do use my own (anything homemade is better!). And, PLEASE feel free to add more cheese if you like it cheesy!! WE DO!!
Provided by SkinnyMinnie
Categories Meat
Time 1h20m
Yield 9 rolls, 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350º.
- Brown ground beef in skillet on medium-high heat. Drain off any excess fat.
- Mix 1/2 of the jar of spaghetti sauce with the ground beef in skillet; stir to combine.
- In a small bowl mix the ricotta cheese, egg and 1/4 cup grated parmesan cheese.
- Working with one lasagna noodle at a time; lay one flat in front of you. Spread 2 heaping Tbs. of the ricotta mixture on the noodle.
- Top with a scant 1/4 cup of the meat mixture; spread leaving a little edge around the whole thing.
- Sprinkle 2 heaping Tbs. of shredded mozzarella cheese.
- Roll up, starting with the short end. Stand on end in a greased 8-inch square baking dish.
- Pour remaining sauce over all of the noodle rolls in the dish.
- Sprinkle with remaining parmesan and mozzarella cheeses.
- Bake 45 minutes or until hot and bubbly.
- Serve with a green salad and some breadsticks! Enjoy!
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