Egg Roll Lasagna Recipes

EGG ROLL LASAGNA

Steps:

• Preheat oven to 400. Coat 7x11 in pan with cooking spray.
• In small bowl mix cornstarch with water and set aside.
• In a large non-stick skillet, heat sesame oil over high. Add scallions, ginger and garlic and cook, stirring constantly until fragrant, about 2 minutes.
• Add Chicken, mushrooms and carrots. Cook until vegetables begin to soften, about 4 minutes. Add coleslaw mix and vinegar and cook, stirring constantly until cabbage begins to wilt and becomes translucent, about 4 minutes. Push mixture to edge of skillet.
• Stir corn starch mixture to recombine and pour into the centre of the skillet. Stir into the vegetables thoroughly, then cook for about 1 minute. Transfer mixture to a bowl and stir in 1/2 cup hoisin sauce.
• Place 2 eggroll wrappers over the bottom of the prepared baking dish. Spread with 1/3 of the vegetable mixture. Cover with 2 more egroll wrappers then spread with 1/2 the remaining filling.
• Repeat with 2 more wrappers and the remaining filling. Top with the 2 remaining wrappers.
• Spray a piece of foil with non-stick cooking spray and tightly cover dish. Bake for 20 minutes. Uncover and brush with remaining Tbsp hoisin sauce. Sprinkle with sesame seeds. Replace foil and bake 10 mins more until casserole bubbles at the edges and is heated through to the centre.
• Serve, or let cool completely before covering tightly with foil and plastic wrap, then refrigerate or freeze.

LASAGNA ROLL UPS II

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.

EGG NOODLE LASAGNA

Steps:

• Cook noodles according to package directions; drain. Add butter; toss to coat. , In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. , Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

30-MINUTE LASAGNA

Steps:

• Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt and pepper. Remove from heat.
• Choose a small baking dish in which 2 egg roll wrappers will fit snuggly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the Bechamel Sauce, a third of the mozzarella cheese, and a fourth of the Parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan cheese.
• Bake in a 500°F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.

LASAGNA ROLL UPS

Steps:

• 1. Ingredients
• 2. Preheat oven 375°, you will need an 8" x 8" baking dish this will make about 8 -9 servings
• 3. In large skillet over medium heat, add 2 tablespoons of olive oil. Add onions, peppers and garlic, sauté until tender. Then add ground meat, cook until no longer pink, breaking it up into small pieces, (5 to 7) minutes.
• 4. Add 1 cup of marinara sauce and tomato paste and combine well, then reduce heat to low and simmer for about 5 minutes. Turn off and let meat mixture cool.
• 5. In a large bowl combine, ricotta and cream cheese, then add fresh parsley, Italian seasoning, ¾ cup of mozzarella , ¼ cup grated Parmesan cheese combine well. Add Salt and pepper to taste, and then add eggs. Blend well and set aside. The balance of the cheese will be used to complete the dish.
• 6. Remove egg roll wrappers from the package and place them on a damp paper towel so they will not dry out. Pour a little sauce in the bottom of the baking dish and spread evenly.
• 7. For each lasagna roll up, take one wrapper and place about 2 tablespoons of cheese mixture at the end of the wrapper, then add a little meat mixture on top. Do not over fill, roll the wrap around the filling and place seam side down in the baking dish. Repeat until you have completed the first layer in your baking dish. Pour a little marinara sauce over the roll ups, then spread mozzarella and parmesan cheese over the first layer.
• 8. Build the second layer - laying the roll ups in the opposite direction seam down, cover with the balance of marinara sauce, cheese and fresh parsley. The baking dish will hold about 5 roll ups for each layer. I do not recommend more then two layers.
• 9. Cover dish loosely with non-stick aluminum foil, place dish on a baking sheet and place in the oven for about 50 minutes, then remove foil and let bake for 10 more minutes. Once baking is done, remove from oven and let lasagna set for about 15 - 20 minutes before serving.

EASY LAZY LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
• Bake in the preheated oven until cheese is golden brown, about 25 minutes.