Lasagna roll ups
Lasagna roll ups a different take on a classic.
Cheesy Spinach Lasagne Roll-up Bake
The prettiest-ever pasta bake ????????
Serves 6
INGREDIENTS
500g (2 x 250g packs) Fatti’s & Moni’s Bellissimo Spinach Lasagne
2 tsp olive oil + extra to fry
1½ onions, chopped
3 cloves garlic, crushed
300g baby spinach
2 tubs (230g each) cream cheese
2 cups grated mozzarella
2 cups store-bought tomato pasta sauce
Salt and pepper, to season
Serving suggestion:
Fresh basil leaves
Italian herb salad
METHOD
1. Preheat the oven to 180°C and grease a large round casserole dish.
2. Bring a pot of salted water to a boil. Cook the Fatti’s & Moni’s Bellissimo Spinach Lasagne sheets according to package instructions, until al dente. Remove from the water and drizzle lightly with olive oil.
3. To prepare the creamed spinach, heat the oil in a pan and fry the onion and garlic in until soft, about 3-5 minutes.
4. Stir in the spinach and allow to wilt. Add a tablespoon of water to create steam and ensure it doesn’t burn. Allow the liquid to cook away.
5. Stir the tub of cream cheese and 1½ cups of grated mozzarella into the spinach and allow to melt slightly over a medium-low heat. Season to taste with salt and pepper and remove from the heat.
6. Lay the lasagne sheet onto a flat surface, spread a large dollop of creamed spinach over and roll the sheet up into a cigar shape. Repeat with all the lasagne sheets.
7. Slice each creamed spinach-filled lasagne roll-up in half.
8. Spread a thin layer of tomato pasta sauce over the base of the greased casserole dish and stack the lasagne rolls vertically next to each other so that they’re nice and snug.
9. Carefully pour the remaining tomato pasta sauce over the lasagne rolls. Sprinkle the remaining grated mozzarella cheese over the top and bake for 35 minutes, or until golden and bubbling.
10. Garnish the lasagne bake with basil leaves, serve with an Italian herb salad on the side and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook ????
Cheesy Lasagne Spinach & Basil Rolls
Made with simple fresh ingredients, these cheesy lasagne taste incredible. If you love cheese and Italian flavours, then you need to make these. You can buy the lasagna sheets or make your own, but make sure you don't buy the no boil ones as they won't work. Buy the driest ricotta cheese you can find, usually in baskets, not those wet ones in tubs. If you can't find it, place in a sieve and simply drain it in the fridge overnight. These can be made in advance, and taste even better the next day. Easy to reheat in oven or microwave. Bon Apetit!
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Lasagna Roll Ups
Here are some tips to make the perfect lasagna roll ups!
Recipe Link:
How To Make Lasagna For Two from Don Angie
Married couple and co-owners of Don Angie in Manhattan's West Village, Angie Rito and Scott Tacinelli, make lasagna for two in the Munchies Test Kitchen. This rolled lasagna, which is Don Angie’s most popular dish, includes a homemade pasta dough, béchamel sauce, Bolognese sauce, and parmesan and mozzarella cheeses. Check out the recipe here: to Munchies here:
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Beef Lasagna Roll-ups!
Beef Lasagna Roll-ups!
Ingredients:
1 16 OZ package Pre® 95% lean ground beef
1 box lasagna noodles
2 t high heat cooking oil, such as grapeseed
1 medium onion finely diced
4 cloves garlic, finely minced or passed through a garlic press
1/2 t crushed red pepper
1 t Italian seasoning
1/2 t kosher salt
1 16 OZ container fresh spinach, chopped
1/4 C fresh basil, chopped
2 to 3 C favorite store bought marinara sauce, we love Rao’s
1/2 C ricotta cheese
1 C low fat cottage cheese, strained
2 C shredded mozzarella cheese
1/4 C grated parmesan cheese
Instructions:
1. Heat oil in a large sauté pan over medium heat and cook onions, stirring, until translucent, about 5 to 6 minutes. Add garlic and cook for an additional minute, stirring so garlic doesn’t burn.
2. Add ground beef to sauté pan and increase heat to medium high. Brown until cooked through, about 6 to 7 minutes. Add crushed red pepper, Italian seasoning, and salt, stirring to combine.
Add spinach, basil, and 1/2 C marinara sauce. Stir and cook until heated through, about 2 minutes.
3. Remove ground beef mix and place in a shallow bowl. Place bowl in refrigerator for about 5 minutes.
While beef mix is cooling, prepare a 9x9” or 11x7” baking dish, add about 1/2 C marinara sauce to the pan and spread evenly so sauce coats the bottom of the pan.
4. Arrange 3 lasagna noodles lengthwise on a clean work surface. Remove beef mix from the refrigerator and test to see that it is cool enough to handle, it’s fine if it is still slightly warm. Mix ricotta and cottage cheese into the beef mixture.
5. Place about 1/3 C beef mixture about 2 inches from the bottom of the short end of the noodle. Using your hands spread the mix upward covering the noodle. Sprinkle mozzarella and parmesan over the mix and roll the noodle away from you.
6. Place roll with an open end facing up and lean the seam of the roll against the side of your pan to secure the roll. Continue with remaining noodles until your mix is gone, leaning the seam side of each against the dish or another roll. You’ll want them packed tightly so they hold each other up. You can also secure rolls with toothpicks.