SAUSAGE LASAGNA ROLLS
Who said lasagna noodles have to lie flat? This artful interpretation of layered comfort food-with a twist-is what we like to call "casser-roll." -Kali Wraspir, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce., In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon zest, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up., Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses., Cover and bake until bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake until bubbly, 50-60 minutes.
Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 64mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 21g protein.
ITALIAN SAUSAGE LASAGNA ROLLS
It's the same great flavor of lasagna but in a fun and interesting shape. I often make a pan of these and pop them in the freezer for future dinners. -Hollie Lervold, Redding, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives., Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry., In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages., Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.
Nutrition Facts : Calories 504 calories, Fat 32g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1090mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein.
LASAGNA ROLLS
Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
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 ROLL-UPS
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
- Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
- Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
- Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
- If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
BEEFY LASAGNA ROLL-UPS
I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
- Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
- Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
- Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
- Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.
Nutrition Facts : Calories 575 calories, Carbohydrate 40.5 g, Cholesterol 115.5 mg, Fat 30.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 15.8 g, Sodium 980.3 mg, Sugar 15.8 g
LASAGNA ROLL UPS II
Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!
Provided by GNelson
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
- Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 47.9 g, Cholesterol 98.3 mg, Fat 22 g, Fiber 2.9 g, Protein 34.6 g, SaturatedFat 11.2 g, Sodium 898.3 mg, Sugar 9.9 g
CYNNA'S LASAGNA ROLL-UPS W/ ITALIAN SAUSAGE
There are a ton of these recipes out there, but mine includes delicious and spicy Italian sausage. Quick meal that the kids will love to help out with and of course, eat! Great with a bit of homemade garlic bread and a nice Caesar salad! Can be prepared up to 2 days ahead of time and stored in the fridge, just let it sit 30 mins at room temp. before baking.
Provided by Cynna
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Cook noodles according to package directions.
- Drain and rinse in cold water.
- Mix ricotta, egg, parsley, and 1 cup mozzarella in a bowl, set aside.
- Cook sausage in a skillet over medium heat until browned and crumbly; drain fat.
- Spread 1/2 cup of sauce in a 9x13 baking dish.
- Spread 3 tblsp of ricotta mixture on each noodle.
- Top with sausage.
- Roll up each noodle.
- Arrange seam sides down in the baking dish.
- Top roll-ups with remaining sauce and mozzarella.
- Bake, loosely covered for 15 minutes.
- Remove cover and bake for another 10 minutes or until cheese is brown and bubbly.
- Serve and enjoy!
LASAGNA ROLL-UPS
This recipe comes from Kraftfoods.com. I found it one day and thought it was a neat idea to serve lasgna. It is!! It turned out quite nice and was a crowd pleaser. I hope you enjoy them as much as we have. NOTE: The recipe calls for a jar of spaghetti sauce, but I do use my own (anything homemade is better!). And, PLEASE feel free to add more cheese if you like it cheesy!! WE DO!!
Provided by SkinnyMinnie
Categories Meat
Time 1h20m
Yield 9 rolls, 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350º.
- Brown ground beef in skillet on medium-high heat. Drain off any excess fat.
- Mix 1/2 of the jar of spaghetti sauce with the ground beef in skillet; stir to combine.
- In a small bowl mix the ricotta cheese, egg and 1/4 cup grated parmesan cheese.
- Working with one lasagna noodle at a time; lay one flat in front of you. Spread 2 heaping Tbs. of the ricotta mixture on the noodle.
- Top with a scant 1/4 cup of the meat mixture; spread leaving a little edge around the whole thing.
- Sprinkle 2 heaping Tbs. of shredded mozzarella cheese.
- Roll up, starting with the short end. Stand on end in a greased 8-inch square baking dish.
- Pour remaining sauce over all of the noodle rolls in the dish.
- Sprinkle with remaining parmesan and mozzarella cheeses.
- Bake 45 minutes or until hot and bubbly.
- Serve with a green salad and some breadsticks! Enjoy!
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