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
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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Lasagna Roll Ups
Great for busy weeknights or batch-cooking.
Vegan Lasagna Roll Ups
If you're looking for a vegan lasagna recipe with all the familiar flavors and textures of a traditional lasagna, this recipe is for you. So far I've made this recipe twice and it is toddler and meat eater approved! If you give this recipe a try, comment and let me know how it turned out for you.
For the lasagna roll-ups:
1 box of lasagna noodles (cook extra noodles in case any of them tear or stick together)
2 24 oz jars marinara sauce
For the 'meat' filling:
1 onion, diced
3-4 cloves of garlic, minced
2 cups sliced mushrooms
2 cups fresh spinach
Vegan ground crumbles
1 cup marinara sauce
Salt
Pepper
Italian seasoning
Tofu ricotta 'cheese' recipe:
*NOTE* I substituted dried basil for fresh basil.
Cashew 'cheese' recipe:
*NOTE* This recipe doesn't require soaked cashews, however mine were already soaked so I just combined all ingredients in a blender. I also thinned the cheese sauce out with 2 TBS of water at the end so that it poured easily over the lasagna. This did not change the flavor at all !
Feel free to use store bought vegan cheese if you wish.
Bake uncovered for 45 mins @ 375.
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Veggie Lasagna Roll Ups | vegetarian, delicious & easy!
This is a vegetarian recipe, it's enough for up to 2 people if you would like to make it for more just double the measurements.
Ingredients
- Sauce:
A can of diced Tomatoes ( blend 1/2 cup of it)
White Onions - 1/2 cup
Crimini Mushrooms - 1/2 cup
Zucchini & Yellow Squash - 1 cup of each
Minced Garlic - 1 tbsp
Salt & Pepper
Italian herbs mix - 1 tbsp ( or you could use oregano and basil)
Dry Basil - 1 tbsp
- Ricotta filling:
Ricotta cheese - 1 cup (drained, so it doesn’t thin out your sauce)
Fresh Basil - 1/2 cup
Spinach - 1/2 cup
Mozzarella cheese - 1/2 cup
- Toppings & others:
Mozzarella cheese - 1/2 cup
Fresh basil - 1 or 2 leaves
Lasagna noodles (about 4 large noodles or 8 small ones)
Tons of love :) ♥
Bake at 325F for about 25-30min so the cheese can melt and broil for the last 5 min to turn the cheese on top brown/gold.
I hope you enjoy it! :)
Music credits
Ambrosia, Apples by Louie Zong -
I Really Like You, Instrumentals VI by Louie Zong -
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