Broccoli Lasagna Rolls Recipes

CHICKEN AND BROCCOLI LASAGNA ROLLS

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Pour 1/3 cup each into 2 greased 8-in. square baking dishes; set aside., In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks. , Place 6 roll-ups curly end down in each baking dish. Top with remaining cheese sauce., Cover and freeze 1 casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks., To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed.

LASAGNA ROLLS

Steps:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

LASAGNA ROLLS

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

LASAGNA ROLLS

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles for 2 minutes less than the time indicated in the package directions. Rinse with cold water then drain and set aside.
• Spread 1/4 cup of the sauce on the bottom of a 9-by-13-inch baking dish.
• In a medium bowl, whisk the egg with the ricotta, 1/4 cup of the Parmesan, the Italian seasoning and salt. Add the vegetables and 1/2 cup of the mozzarella and stir to combine. Spread 1/3 cup of the mixture on each of the 9 noodles and roll up each one, starting from a short side. (You can roll the noodles on an oiled baking sheet if they stick to your work surface.)
• Place the lasagna rolls seam-side down in the baking dish. Top with the remaining 1 1/4 cups sauce, 1/2 cup mozzarella and 1/4 cup Parmesan.
• Cover the dish with foil and bake for 30 minutes. Uncover and bake until the cheese is golden brown and bubbly, about 15 minutes. Remove from the oven and let rest 5 to 10 minutes before serving.
• Heat the olive oil in a small saucepan over medium heat. Add the onions and salt and cook, stirring occasionally, for 5 minutes.
• Add the garlic and Italian seasoning and continue to cook, stirring, for 1 minute. Add the tomatoes and sugar and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.
• Makes about 2 cups.

BROCCOLI LASAGNA ROLLS

Steps:

• Preheat oven to 350°F.
• Blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.
• Stir tomato ingredients together in saucepan over med-low heat.
• Add wine and stir.
• Add spices and simmer.
• Cook noodles and rinse in cool water.
• Place tofu in a mixing bowl and mash with hands, potato masher or whisk.
• Add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.
• Drain noodle and cover a 9x13 pan with tomato sauce mixture.
• Do not forget to remove the bay leaves.
• Place a noodle on a flat surface (ex. cutting board) and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.
• Take two of the broccoli florets and tuck into both open ends of the noodle.
• Arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.
• Top with the remaining sauce and a basil leaf.
• Cover with foil and bake 30 minutes.
• Remove the foil and bake another 15 minutes.

TURKEY AND BROCCOLI FILLED LASAGNA ROLLS

Steps:

• Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodles; rinse with cold water. Drain well.
• Meanwhile, for filling, in a large skillet cook ground turkey and onion till turkey is no longer pink and onion is tender. Drain fat. Stir in chopped broccoli and water. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or till broccoli is crisp-tender; drain.
• In a mixing bowl stir together egg, ricotta or cottage cheese, and thyme; stir in the turkey mixture. Divide filing mixture into 4 equal portions. Spread a portion over each lasgna noodle; roll up each noodle. Place lasagna rolls, seam side down, in a 2-quart square baking dish. Spoon spaghetti sauce over lasagna rolls.
• Bake, covered, in a 375 degree oven about 30 minutes or till heated through. Uncover and sprinkle with the Parmesan cheese. Or, garnish with shaved Parmesan.

LASAGNA WITH ROASTED BROCCOLI

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
• Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
• Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

MEXICAN LASAGNA ROLLUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
• Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
• Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
• Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

LASAGNA ALFREDO ROLL UPS

Steps:

• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
• Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
• Preheat oven to 375 degrees F (190 degrees C).
• Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
• In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
• In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
• Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
• Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
• Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
• Bake for 20 minutes, until the cheese starts to brown.
• Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
• Enjoy!