How To make Vegetable Lasagna Roll Ups
MM: Vegetable Lasagna Roll-Ups
FILLING:
1 c Part-skim ricotta cheese
1/4 c Part-skim mozzarella cheese
1/4 c Freshly grated Parmesan
-cheese 8 oz Fresh spinach, washed and
-coarsely chopped 1 cn (15 oz) white kidney beans
-drained and rinsed 2 tb Fresh chopped oregano
2 tb Fresh chopped basin
8 oz Raw lasagna noodles
SAUCE:
3 ts Extra-light olive oil with
-a dash of sesame oil 2 c Chopped onions
2 Cloves garlic, peeled,
-chopped 2 c Finely diced eggplant
1 lg Red bell pepper, seeded
-and finely diced 2 tb Low-sodium tomato paste
1/4 ts Red pepper flakes
1 c Red wine
1 cn (16 oz) whole tomatoes
-with liquid 1 tb Freshly squeezed lemon juice
1/2 ts Freshly ground salt
1/2 ts Freshly ground black pepper
2 tb Freshly grated Parmesan
-cheese Combine in a large mixing bowl the three cheeses, the spinach, half the beans, half the oregano, and half the basil. Set aside. Cook the noodles al dente. Cool them under cold water when they're cooked the way you like them. Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet over medium-high heat and fry the onions and the garlic for 5 minutes, stirring often. Transfer half to the spinach and cheese filling and set the other half aside. Wipe the pan clean. Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the eggplant for 8 minutes, stirring often. It's important that the bottom of the pan does not scorch. Spoon the cooked eggplant into the filling mixture and stir well. Wipe the pan clean. Add the remaining oil to the same pan and, over medium heat, cook the red bell pepper for 3 minutes. Spoon the cooked pepper into the filling mixture. Wipe the pan clean. Add the tomato paste to the same pan and, over medium heat, cook until it turns brownabout 5 minutes. It is very important it doesn't burn but just browns. Stir in the red pepper flakes and the wine, bring to a boil, lower the heat to a simmer and reduce the liquid by about one fourth:
about 15 minutes. Add the canned tomatoes and their liquid, stirring until the tomatoes break into pieces. Add the remaining beans, oregano, basil, and reserved cooked onions and garlic and cook for 5 minutes at a very low simmer. Stir in the lemon juice, salt, and black pepper and mix well. Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling into a rough ball, lay on one end of the lasagna and roll it up end to end. Repeat with the remaining noodles. Pour the sauce into a 9" X 13" baking pan. Place the lasagna rolls on top, seam side down, and spoon some of the sauce over them. Cover with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan cheese and bake for 5 minutes. -----
How To make Vegetable Lasagna Roll Ups's Videos
Mini Spinach Lasagna Roll-Ups
These delicious little lasagna bites make perfect party appetizers!
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!
WATCH ITALIAN-AMERICAN LASAGNA!
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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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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
Lasagna Roll-Ups with Vegan Ricotta and Spinach | healthy, plant-based, gluten-free option
One of my favorite weekend meals! Lasagna Roll-Ups with Vegan Ricotta and Spinach is an absolute favorite. Today's recipe has a warm, comforting connotation to me. We often make Lasagna Roll-Ups with Vegan Ricotta and Fresh Spinach when we have family gatherings and church luncheons, making it a very welcome and loved dish. The smooth and creamy vegan ricotta filling, mixed with fresh spinach, rolled in pasta, and covered with a beautiful tomato sauce, can you think of anything better than that?
This recipe is completely plant-based, healthy, and delicious. We even have options for all of my gluten-free, soy-free, and nut-free friends out there. Head over to my website for the recipe.
LASAGNA ROLL UPS WITH VEGAN RICOTTA AND SPINACH:
Get the Recipe:
MARINARA SAUCE:
Recipe:
Video:
VEGAN PARMESAN TOPPING:
Video:
Recipe:
HOW I DREEZE DRY BASIL AT HOME:
Blog Post:
Video:
______________________________
0:00 Introduction
0:30 Marinara Sauce
2:17 Cooking the Pasta
2:35 Vegan Ricotta Filling
3:46 Sauté Onion & Spinach
4:35 Assembling the Dish
6:22 Thanks for Watching!
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
Vegetarian Lasagna Roll Ups (The BEST!)
These vegetarian lasagna roll ups are a delicious dinner idea with a stunning presentation, plus they're easy to make!
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FULL RECIPE:
ingredients:
lasagna noodles
olive oil
garlic
zucchini
ricotta cheese
Parmesan cheese
egg
marinara sauce
mozzarella cheese
basil
How to Make Spinach Lasagna Rollups | Italian Recipes | Allrecipes.com
Get the recipe for Spinach Lasagna Roll Ups at Make weeknight Italian dinner making super easy with this rolled-up twist on the classic lasagna. Simply boil up your noodles, spread with an easy ricotta, mozzarella and spinach mixture and roll ‘em up! Assemble in a baking dish, top with sauce and bake. It’s so easy to enjoy the flavors you crave!
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