How To make Spinach Roll Ups
6 oz Lasagna noodles, uncooked
10 oz Spinach, frozen
1 c Cottage cheese low fat 2%
2 T Parmesan, grated
3/4 t Nutmeg
1/4 t Pepper
1/2 t Orange peel
1/2 T Garlic clove minced
1/2 c Onion chopped
3 T Extra Virgin olive oil
1/2 T Basil, dried
16 oz Tomato Sauce, canned
While the 8 lasagna noodles cook. Mix ingredients 2 through 7 for the filling. Cool the cooked noodles and lay out flat. Spread two or three tablespoons of the filling on each cooked noodle, and roll up end to end. Stand up in a two quart casserole or greased eight inch square pan. The prepare the sauce from rest of ingredients. Saute' garlic and onion in olive oil until soft. Add basil and tomato sauce. Stir to fully blend. Pour over the lasagna noodles and bake at 350 for 20 minutes.
How To make Spinach 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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10 Minute Spinach Roll-Ups *EASY RECIPE* | Sally Funakoshi
Learn how to whip up this super easy Spinach Roll-Up snack in just 10 minutes. Great to pack for the beach, picnics or any get together!
Ingredients:
10 oz. chopped spinach (frozen isle)
1/2 packet Hidden Valley ranch seasoning
2 Tbsp chopped onions
1 1/2 Tbsp bacon bits
1/2 cup sour cream
1/2 cup mayonnaise
5-7 flour tortillas
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The Everyday Chef: Spinach Lasagna Roll Ups
Chef Alex Caspero: Individual lasagna noodles rolled up with ricotta and spinach, then covered with marinara sauce. Not only is this dish easier to make than traditional lasagna, it’s perfect for portion control.
Tortilla Roll Ups with Spinach and Roasted Red Peppers | Easy and Festive Pinwheel Appetizer
These Spinach Pinwheels with roasted red peppers are incredibly easy to make and perfectly festive for holiday tables. A blend of cream cheese, olives and cheddar makes for a luxuriously creamy appetizer that is loaded with flavor.
Recipe????
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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.
Veggie Tortilla Pinwheels | Vegetarian Tortilla Roll Ups
These vegetarian tortilla pinwheels (veggie tortilla roll-ups) are fun, quick, easy to make, and always a hit! Loaded with fresh vegetables, cream cheese, and spinach these bite-sized veggie pinwheels can be served cold or warm (baked or air-fried). Perfect as an appetizer, school lunch, or snack!
Full recipe link -
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