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Skillet Lasagna Roll-ups
@GraceElkusYT is back with another cottage cheese hit: mini lasagna roll-ups
Serves 4-6
3/4 teaspoon kosher salt, divided, plus more for the pasta water
9 dried lasagna noodles
2 tablespoons extra-virgin olive oil
8 ounces cremini mushrooms, chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
Freshly ground black pepper to taste
1 (5-ounce) container baby spinach
6 ounces low-moisture part-skim mozzarella cheese, grated (about 1 cup)
2 ounces Parmesan cheese, finely grated (about 1 cup)
1 (16-ounce) container full-fat cottage cheese
1 large egg
1/2 cup finely chopped fresh basil leaves, plus more for serving
1 (24-ounce) jar marinara sauce (about 3 cups)
Preheat the oven to 425°F (220°C).
Bring a large pot of salted water to a boil. Add the noodles and cook for 1 minute less than the package directions for al dente. Drain, then lay noodles in a single layer on a cutting board.
Heat the oil in a 10-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until deeply browned, 6 to 8 minutes. Add the garlic, red pepper flakes, 1/2 teaspoon salt, and several grinds of black pepper. Cook until fragrant, about 30 seconds. Add the spinach in handfuls, tearing the leaves into pieces. Cook until wilted, about 1 minute. Remove from heat.
Combine mozzarella and Parmesan in a large bowl; reserve 1 cup for topping. Add the cottage cheese, egg, basil, remaining 1/4 teaspoon salt, and several grinds of black pepper; stir with a fork. Mix in the sautéed vegetables; season with salt.
Spread marinara in the skillet. Divide the cheese mixture evenly over each noodle, spreading until smooth. Roll each one up, then cut each in half crosswise with kitchen twine.
Arrange the rolls in the skillet with the ruffled edges facing up. Top with the reserved Parmesan mixture.
Bake on the center rack until the sauce is bubbling and cheese is browned, 30 to 35 minutes. Let cool for 5 minutes, then garnish with basil.
Lasagna Rolls
Lasagna rolls are a great alternative to traditional lasagna. They are made with a simple combination of spaghetti sauce, lean ground beef, lasagna noodles, mozzarella, and basil. Of course, you can alter the ingredients according to your liking. Watch the video, and give our lasagna rolls a try. Get the full recipe;
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Short Intro Clip: Guitar Logo
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Music (Intro): Happy Acoustic
LICENSE CERTIFICATE : Envato Marketplace Item
==============================================
This document certifies the purchase of: ONE REGULAR LICENSE as defined in the standard terms and conditions on the Envato Marketplaces.
Licensor's Author Username: ilyatruhanov
Licensee: David Hood -- Cook n' Share
For the item: Happy Acoustic
Item ID: 4751239
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Purchase Date: 2013-07-11 09:40:46 UTC
For any queries related to this document or license please contact Envato Support via
Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia
Lasagna Roll Ups
If you love lasagna but wish there was an easier way to serve them, try this Lasagna Roll Ups recipe! This recipe is a classic with a twist as it rolls lasagna up into individual servings. They come together quicker, bake faster, and are easier to scoop out of the pan to serve. It’s the ultimate comfort food, simplified.
Full Recipe:
If you’re a fan of lasagna but not how it can take all day to make, then you need to make this lasagna roll ups recipe. Just like the classic, this roll up recipe is easy to make ahead, freezer-friendly, and reheats really well, making it perfect for busy weeknights.
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Full Recipe:
This low-carb lasagna with roasted eggplant recipe has all the flavors of a classic lasagna that you know and love but is filled with healthy goodness. It’s still hearty, filling, and comforting, and you won’t even miss the noodles!
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