How To make Lasagna Roll Ups
8 Lasagna noodles
6 c Spaghetti sauce (commercial,
-or homemade) 1 1/2 c Shredded mozzarella cheese
1/4 c Freshly grated parmesan
-cheese Cook lasagna noodles according to package directions. Drain, and rinse with cool water, set aside. In bottom of greased 11x7 inch baking dish,spread about 3/4 cup sauce. Spread about 1/2 cup sauce on each lasagna noodle. Carefully roll each one up and place, seam side down, in baking dish. Top with remaining sauce. Cover and bake in 350 F oven for 45 minutes or until hot and bubbly. Uncover and sprinkle with mozzarella and parmesan. Return to oven for 5-10 minutes or until cheese melts and top is lightly browned. Makes 4-6 servings. Origin: Canadian Living, January 1988. Shared by: Sharon Stevens.
How To make Lasagna Roll Ups's Videos
Homemade Lasagna Roll Ups Recipe | Homemade Lasagna Recipe
Angela Kay has done it again. This time an amazing twist on a traditional lasagna using her home canned pasta sauce. These homemade lasagna roll ups take less time to bake than a traditional lasagna and are easier to portion out than a traditional lasagna, while still tasting like a wonderful lasagna.
Ingredients:
Pasta Sauce of your choice
lasagna noodles
1/2 pound of Italian sausage
1 cup chopped fresh spinach
1 (16oz) container whole milk ricotta cheese
2 cups mozzarella cheese, divided
1/2 cup Parmesan cheese
salt, pepper, and granulated garlic to taste
1 teaspoon dried parsley
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homemade lasagna roll ups recipe
homemade lasagna recipe
Lasagna Roll Ups || Spinach Lasagna Roll Ups || Vegetable Lasagna Roll Ups Recipe - RKC
Lasagna Roll Ups || Spinach Lasagna Roll Ups || Vegetable Lasagna Roll Ups
Lasagna is a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and topped with melted cheese.
#lasagnaRollUps #SpinachLasagna RollUps
#LasagnaRolls #Pasta #vegetableLasagna #Dinner #Yummy #Vegetarian
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Ingredients
* 8 lasagna noodles
* 1 tbsp. extra virgin olive oil
* 1/2 large onion, chopped
* 3 cloves garlic, minced
* Salt to taste
* 1/2 tsp black pepper powder
* 1/2 tsp red pepper flakes
* 10 oz. baby spinach
* 1 tsp lemon zest(optional)
* 2 cups Ricotta cheese
* 1 large egg
* 3/4 cup freshly grated Parmesan, divided
* 1 cup marinara sauce
* 2 cups mozzarella cheese
Preparation
* Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain and set aside.
* In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and red pepper flakes. Cook until onions are soft. Add spinach and cook until wilted. Stir in lemon zest and remove from heat.
* In a large bowl, stir ricotta, egg, and 1/2 cup Parmesan until combined then season with salt and pepper. Add cooked spinach to the cheese mix and mix it well.
* Spread ricotta spinach mixture onto one side of each lasagna noodle. Top with marinara then sprinkle with mozzarella and roll up tightly.
* In a large deep baking dish, spoon a layer of marinara sauce on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes.
* Garnish with chopped parsley before serving.
Lasagna Roll Ups
It's meaty, it's cheesy, it's oh so tasty! Try this twist on the traditional Lasagna... by rolling it up! I am sure your family, and especially the kiddos will enjoy this savoury dish! Happy Cooking!
Easy Lasagna Roll Ups With Meat - Make Ahead | Freezer Friendly
These make-ahead Lasagna Roll Ups combine best of classic Lasagna but they much easier to serve, bake faster, freezer-friendly and can be enjoyed right away – no resting time required!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
LASAGNA ROLL UPS INGREDIENTS:
►12 lasagna noodles cooked to package instructions
►16 oz ground beef 85% lean
►24 oz marinara sauce
►1/2 cup diced onion
►3 garlic cloves minced
►1 tsp sea salt or to taste for red sauce
►1/2 tsp black pepper or to taste
►1/2 tsp dried oregano
►15 oz ricotta cheese
►1 large egg
►1/4 cup parmesan cheese shredded
►3 cups mozzarella cheese shredded, divided
►1/4 cup parsley chopped, plus more to garnish
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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!
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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
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