Beth's Veggie Lasagna Roll Ups | ENTERTAINING WITH BETH
Learn how to make an easy veggie lasagna roll up recipe with ricotta cheese. This is a great Sunday Night Dinner Idea that is easier than a traditional lasagna.
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter
SHOP THIS EPISODE:
(These links go to Amazon where I am compensated on products sold with no cost to the consumer)
Le Creuset Red Braiser with Gold Knob
Garlic Keeper Jar
Rosle Garlic Press
9 x 13 Baking Dish
LAST FEW UPLOADS IN CASE YOU MISSED THEM!
Foolproof Apple Pie
Subscription Box Update
Fabulous Fig Cake
Pumpkin Waffles
One Pot Chicken and Potatoes
BETH'S VEGGIE LASAGNA ROLL UPS
Serves 4-5 (PRINTABLE RECIPE HERE)
INGREDIENTS:
For sauce:
2 tbsp (30ml) olive oil
1 cup (150g) yellow onion, diced
1 cup (150g) zucchini, diced
1 cup (150g) white mushrooms, sliced
salt and pepper to taste
1/3 cup (80 ml) dry white wine, or chicken broth
26 oz (736 g) of chopped tomatoes
2 cups (475ml) tomato sauce
¼ tsp (1.25ml) salt
2 cloves garlic, minced
2 tsp (10ml) Italian seasoning spice blend
For filling:
3 cups (700ml) whole milk ricotta cheese, drained for at least an hour
1 egg
½ cup (120ml) Italian blend cheese
1 tbsp (15 ml) fresh chives, finely chopped
1 tbsp (15 ml) Italian flat leaf parsley, finely chopped
1 tbsp (15 ml) basil, finely chopped
salt and pepper to taste
For assembly:
1 package (12-sheets) fresh lasagna noodles
1 ½ cups (350 g) grated mozzarella cheese
8 fresh basil leaves for garnish
METHOD:
Place ricotta cheese in a fine mesh strainer over a large bowl, and drain in the refrigerator for at least 1 hour. This will help the ricotta lose some of the water which can make your sauce too runny.
Heat olive oil in a large pot. Sauté onions until fragrant and translucent, then add zucchini and mushrooms until cooked and tender. Season with salt and pepper. Add wine and cook until most of the liquid is evaporated.
Add chopped tomatoes, tomato sauce, salt, garlic and Italian seasoning. Simmer for 20 minutes.
Meanwhile, combine the ricotta cheese, egg, Italian cheese, herbs and salt and pepper.
Transfer tomato sauce to a 9 x 13 (23 x 32cm) casserole.
Spoon out ¼ cup (60 ml) of the ricotta mixture and place on one end of the lasagna noodle, roll it up, and nestle into the sauce. Spooning the sauce on top. Continue the process until all lasagna noodles are filled and nestled in the sauce.
Top with the mozzarella cheese on top of the entire casserole. Garnish with the fresh basil leaves.
Bake at 325F (162C) for 40-45 mins until cheese is nicely browned and sauce is bubbling underneath.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
These Alfredo chicken lasagna rolls will clear the table in seconds
YUMMY LASAGNA ROLL UPS
This Lasagna Roll-Ups recipe is an easier and quicker way of making the traditional Italian comfort pasta dish without losing any of its wonderful texture and flavors!. It bakes quicker and is easier to serve too.
INGREDIENTS:
9 or 12 pieces lasagna sheets
1 tablespoon oil
1 medium onion
3 cloves garlic
500 grams ground beef (90% lean)
Salt- to taste
½ teaspoon ground pepper
½ cup bell pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (24 oz) pasta (marinara) sauce
2-3 tablespoon tomato paste (optional)
1 package (8 oz) cream cheese or ricotta cheese
1 cup mozzarella cheese, shredded plus more for topping
¼ cup parsley, chopped, plus more for garnishing
For more great recipes, visit our homepage ????
Subscribe to our YT Channel:
Social Media:
Facebook:
Instagram:
Pinterest:
TikTok:
#foxyfolksy
Lasagna Roll Ups with Bechamel Sauce
Today I would like to share with you my Lasagna Roll ups with Bechamel sauce recipe.
Written Recipe:
~MERCH~
Try my Wine!
My t-shirts:
Old Style T-shirts:
~Social Networks~
Facebook:
Instagram:
The Best Lasagna Roll-Ups
The Best Lasagna Roll-Ups
INGREDIENTS:
12 lasagna noodles (cooked to instructions)
1 pound ground bee
2 tablespoon olive oil (2 x 1 tablespoons divided)
24 ounces marinara spaghetti sauce
½ cup yellow onion (diced)
3 cloves garlic (minced)
¼ teaspoon crushed red pepper
½ teaspoon salt
teaspoon black pepper
½ teaspoon Italian seasoning
16 ounces ricotta cheese
1 large egg
½ cup Parmesan cheese (finely shredded)
3 cups mozzarella cheese (2 x 1½ cups divided)
¼ cup parsley (chopped
INSTRUCTION:
Preheat oven to 375 degrees.
In a large skillet, over medium high heat add 1Tbsp of olive oil. Add ground beef and cook until no longer pink, breaking apart with a spatula or spoon. 3-4 minutes. Add ⅓ cup of yellow onions and cook until transparent. 3 minutes. Add ¼ tsp crushed red pepper, 1 tsp black pepper, ½ tsp Italian seasoning, ½ tsp salt and garlic. Mix well and saute for 1 minute. Pour in 24 oz of your favorite marinara sauce, bring to a simmer and cook for 5 minutes. Set aside.
In a large pot bring water to a boil and add 1 tsp off salt and 1 Tbsp olive oil. Cook lasagna noodles to al dente according to directions listed on package. Then drain noodles and put them back in the pot and cover with cold water.
While pasta is cooking prepare the cheese mixture. By adding ricotta cheese, 1 large egg, ½ Parmesan cheese, 1 ½ cups of mozzarella cheese and parsley to a large bowl. Mix until fully incorporated.
Lay out cooked lasagna noodles and divide ricotta cheese mixture over noodles and spread evenly. Add a large spoonful of meat mixture to each noodle and spread evenly. Spread ⅓ cup of meat sauce on the bottom of a baking dish. Roll noodles up jellyroll style and place seam side down in baking dish.
Cover roll-ups with remaining meat sauce then sprinkle remaining 1 ½ cups Mozzarella cheese over roll-ups.
Cover with foil and bake for 38 minutes in preheated oven. Then remove foil and bake for an additional 2 minutes.
If you are new here, my name is Dee and I am a working momwife with 2 beautiful kids son (Zy) daughter (Ken). I started this channel to inspire every day busy moms and wives like myself, so I hope you stick around and join my YouTube family! I post videos twice a week on cleaning, organization, lifestyle, cooking and so much more.
I love you guys and thank you so much for your support!
Collabs Welcome | Company Sponsors & Reviews
Email: deeskitcken321@gmail.com
Mail: P.O. BOX 2963 Henderson NC, 27536
Instagram: down_wit_dee
Facebook: Ddesignz LLC
Creamy Spinach Lasagna Roll Ups with Bechamel Sauce
These Lasagna Roll Ups with spinach, ricotta, mozzarella, and Parmigiano Reggiano are the best! They are topped with a creamy bechamel sauce with a hint of nutmeg. The white sauce (bechamel) is so delicious and so easy to make! It’s the perfect changeup to red sauce and really makes this dish special. I hope you enjoy these spinach lasagna roll ups!
WATCH ITALIAN-AMERICAN LASAGNA!
WATCH MORE COMFORTING PASTA RECIPES!
LASAGNA ROLL UPS WHITE SAUCE INGREDIENTS
For the roll-ups
1 box lasagne sheets - used Dececco
1 lb baby spinach
2 cloves garlic - minced
½ cup onion - minced
½ pound mozzarella - grated
1 lb ricotta - drained overnight
1 cup Parmigiano Reggiano cheese - grated
2 eggs
Salt and Black Pepper to taste
3 tablespoons olive oil
For the Bechamel sauce
8 tablespoons flour
6 tablespoons unsalted butter
4 cups whole milk
Pinch of nutmeg - taste test and add slowly
2 teaspoons kosher salt - divided
½ teaspoon black pepper
INSTRUCTIONS
1. Cook lasagne sheets to very al dente (about 2-3 minutes less than package instructions) and run under cold water or shock in an ice bath. Lay the sheets flat on parchment paper or clean kitchen towels.
2. Saute the onion in 3 tablespoons of olive oil over medium-low heat in a large pan. Once the onion turns soft (about 3-4 minutes) add in the garlic and cook for 2 minutes more until fragrant.
3. Run the spinach under cold water to clean and place in the pan to steam. Cover and let cook until wilted (2-3 minutes). Strain the spinach in a wire mesh strainer. When cool enough to touch press the spinach into the strainer to remove as much water as possible.
4. Add the spinach into a large bowl with the ricotta cheese. Mix in ⅔’s of the grated mozzarella and season with 1 teaspoon of kosher salt. Taste test and if required add a bit more salt. When satisfied with the taste add 2 beaten eggs and mix into the ricotta and spinach mixture. Set aside.
5. To make the bechamel sauce heat the butter in a saucepan over medium low heat. Once melted add in the flour a bit at a time and whisk for 90 seconds to incorporate all the flour into the butter.
6. Slowly add the milk into the pan and continue whisking to remove any lumps. The bechamel sauce will take about 7-10 minutes to thicken. When the sauce coats the back of a spoon turn off the heat and add in the nutmeg, salt, and pepper. Taste test the sauce and add more seasoning if desired.
7. Place a thin layer of the bechamel sauce into the bottom of a 10 by 15 or larger baking pan.
8. Spoon roughly 3-4 tablespoons of the spinach into the middle of each lasagne sheet. Roll the lasagne and place them seam side down into the baking pan. Continue process working until all of the spinach has been used up. *there might be leftover lasagne sheets*
9. Pour the remaining bechamel sauce onto the top of the roll-ups leaving the ends exposed to crisp up a bit. Sprinkle the remaining mozzarella cheese on top.
10. Cover with foil (make sure the foil doesn't touch the sauce and cheese) and cook the roll-ups at 400f for 25 minutes. Remove the foil and broil for the last 2 minutes of cooking to get some color on top. WATCH CAREFULLY TO NOT BURN. Serve with more parmesan cheese and a sprinkle of fresh minced parsley for garnish. Enjoy!
NOTES
- If the bechamel is too thin add whisk in a bit more flour and continue to cook until thickened. If too thick whisk in a bit more milk and cook for a few minutes more.
- When broiling at the end, make sure to watch carefully the whole time.
SERVE THIS WITH:
GARLIC GREEN BEANS
Garlic Sauteed Broccoli Rabe
Garlic and Oil Broccoli
Follow our Instagram and if you make one of our recipes tag us and we'll post it on our stories!
INSTAGRAM:
MORE ITALIAN-AMERICAN RECIPES ON OUR WEBSITE: