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
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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How to make Delicious Lasagna roll ups Perfect for the holiday
Lasagna noodles
2-1/2 lb hamburger
Salt pepper garlic powder onion powder parsley flakes
Cheese sauce
1cup cottage cheese
1-1/2 cup Ricotta cheese
2eggs
Parsley flakes
Salt pepper
Prego spaghetti sauce
Parmesan cheese
M Mozzarella cheese
God bless enjoy ????
These Lasagna Roll Ups were ???????????? ... Better than traditional Lasagna! | Lasagna Roll Ups Recipe
10 Lasagna Noodles
24 oz Rao's Marinara sauce
1/2 lb Ground Turkey (85 % lean)
1/2 lb Mild Italian sausage (2 1/2 sausage links)
2 1/2 tsp Better Than Bouillon Italian Herb Seasoning
1 tsp Italian Seasoning
1 tsp Garlic Powder
1 Tsp Onion Powder
1/2 tsp Black Pepper
Sugar (as needed)
1/4 white onion
3 garlic cloves
Fresh Italian Parsley (garnish)
12- 16oz Mozzarella cheese
2 Tbsp Oil
Ricotta Cheese mixture
8oz whole milk Ricotta Cheese
2 1/2oz Boursin Garlic & Herb Cheese
1 - 2ozFresh Parmesan Cheese
2 tbsp chopped Italian parsley
1/2 tsp Better than Bouillon Italian Herb
black pepper (to taste)
#lasagnarollups #christmas #holidayrecipe
The Best Vegan Lasagna Roll-Ups
This is a delicious way to make, serve, and enjoy lasagna! Great for kids and omni-friendly too!
We are making a vegan ricotta and spinach mixture that you will love inside of your lasagna noodles. All rolled up, topped with a delicious homemade spaghetti sauce and vegan cheese for all the best parts of lasagna in an easy roll-up way!
Enjoy! And let us know if you have any questions.
★Recipe★
Get the ingredients and more in our website post:
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❌ Allergens: See post for tips
00:00 How to Make Vegan Lasagna Roll-Ups
1:05 Tips for Making the Lasagna Noodles
1:30 Fresh or Frozen Spinach for Lasagna
2:16 How to Make Vegan Cheese Filling for Lasagna Roll-Ups
3:15 How to Roll-Up Lasagna
4:53 What To Do While You Wait For It To Cook (Bonus!)
5:25 Finished Vegan Lasagna Roll Ups
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Lasagna Roll Ups with Bechamel Sauce
Today I would like to share with you my Lasagna Roll ups with Bechamel sauce recipe.
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Easy Lasagna Roll Ups Recipe | How To Make Lasagna With Beef & Cheese
Lasagna Rolls Recipe
Boil about 6 - 10 Lasagna Noodles for 8-10 minutes
I use water, a little olive oil, & salt.
Filling
1 1/2c ricotta cheese
3/4c grated Parmesan cheese
1 1/2c shredded mozzarella cheese
1 large egg
1c chopped spinach
Meat Sauce
1c diced yellow or white onion
2 TBSP minced Garlic
2 lb Lean Ground beef
2 32oz jars of marinara (I use Rao’s)
1 - 2 Tsp salt (to taste)
1/2 Tsp Black pepper
1/2 tsp crush red pepper
2 Tsp Onion power
2 Tsp Garlic powder
Parsley & Crush red pepper to top
Bake for 40 - 45 min on 350f
#lasagna #lasagnarollups #lasagnarecipe