BAKED PASTA ROSES
A unique, tasty and attractive way to serve baked pasta that family and friends are sure to love!
Provided by Jacqueline Debono
Categories Main Course
Time 55m
Number Of Ingredients 10
Steps:
- First make the bechamel.
- Melt the butter in a non-stick saucepan over a low heat
- add the flour and stir until you have a smooth paste
- Add the milk a little at a time and continue to stir until the sauce starts to thicken
- Add salt, pepper and nutmeg to taste
- When the bechamel has reached a good thickness add 50g of parmesan and continue to stir until the cheese has melted into the bechamel.
- Remove from the heat and allow to cool covered with cling film. If your bechamel seems lumpy whisk with a hand held food blender!
- Put a pasta sheet onto a floured board.
- Cover with slices of ham.
- Cover the ham with stracchino cheese
- Check the bechamel has cooled and cover one end of the pasta sheet with a spoonful of bechamel.
- Roll the sheet into a swiss roll shape.
- Repeat this process with all the pasta sheets and the rest of the ham and cheese.
- Coat the bottom of an oven dish with bechamel.
- Cut the pasta rolls into 3 pieces ( each about 4-5 cm wide) and place side by side in the oven dish.
- Pour the remaining bechamel over the pasta roses and sprinkle with the remaining parmesan.
- Cover with aluminium foil and cook at 180° in a preheated oven for 20-25 minutes.
- Remove the aluminium foil and cook for another 10 minutes until the top becomes golden and crispy.
- Serve with extra grated parmesan if desired
- Buon Appetito!
LASAGNA ROSES RECIPE BY TASTY
Here's what you need: lasagna noodle, olive oil, onion, garlic, ground beef, sausage, grated parmesan cheese, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, ricotta cheese, shredded mozzarella cheese
Provided by Julie Klink
Categories Dinner
Yield 18 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375˚F (190˚C).
- Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
- Add the ground beef, breaking it apart with a spoon, and stir until browned.
- Add the sausage, breaking it apart with a spoon, and stir until browned.
- Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
- Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
- Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
- Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
- Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
- Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
- Place the spiral lasagna noodle in a greased muffin tin.
- Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
- Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
- Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
- Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
- Pour about 2 tablespoons of the sauce in between the noodle "petals". Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
- Bake for about 30 minutes, until the top of the noodles are golden and crispy.
- Let cool for about 5 minutes before removing from muffin tin.
- Serve over tomato sauce.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, Sugar 3 grams
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 ROLLS
My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. -Mary Lee Thomas, Logansport, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 549mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
LASAGNA ROLL UPS
This is a good freeze and eat later meal. It uses tofu, but you'd never know it! My cooking co-op loved this recipe! You can individually freeze the roll ups on a cookie sheet and place in a freezer bag.
Provided by BETTIE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
- In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
- Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
- Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.
Nutrition Facts : Calories 455 calories, Carbohydrate 42.2 g, Cholesterol 48.3 mg, Fat 18.7 g, Fiber 4.5 g, Protein 31.3 g, SaturatedFat 9 g, Sodium 775 mg, Sugar 7.8 g
MAMA ROSE'S LASAGNA
I wanted lasagna and I did a " ZAAR " search, and didn't have alot of the ingredients that those on here called for. So, I decided to make up one using what I had on hand. And if I say so myself it turned out pretty good ;). Now this is a very mild dish, so I think it would be very kid friendly. Both the stovetop and oven times have been figured into the cooking time.I know there are ALOT of steps in this but believe me, it's alot easier than it looks." ZAAR " wouldn't let me add parmesan/romano blend,but it's 1/2 cup divided. Let " rest " for 10 minutes before serving.Submitted to " ZAAR " on August 10th,2009
Provided by Chef shapeweaver
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- In a large skillet over medium heat, the first seven ingredients along with 1 teaspoon of the garlic powder.
- Cook until meat is browned and veggies are tender.
- Drain and return to skillet add spaghetti sauce stir well ,turn to low and simmer for 20 minutes.
- While sauce is simmering, mix together eggs and cottage cheese.
- In a lightly greased or sprayed 11x 8 inch baking dish,add 1/3 of the sauce.
- Place 3 sheets of lasagna side by side,place 1/3 of cottage cheese/egg mixture over the lasagna.
- Top with 1/3 of the Italian cheese blend, and sprinkle 1/4 cup of the parmesan/romano over that.
- Mix together the remaining garlic powder and Italian seasoning, and sprinkle over the cheese.
- Top with 3 more of the lasagna sheets side by side, top with another 1/3 of the cottage cheese/egg mixture.
- Sprinkle with 1/3 more of the Italian cheese blend,spread 1/3 more of the meat mixture over the cheese.
- Place the last 3 of the the lasagna sheets over the meat,top with the last of the cottage cheese/ egg mixture,with a slotted spoon add remaining meat over the cottage cheese /egg layer.
- Top that layer with the remaining 1/3 of the Italian cheese blend, and sprinkle with the remaining 1/4 cup of parmesan/romano cheese.
- Cover with foil and bake for 45 minutes, remove foil and bake for another 10 minutes or until cheese is light browned and bubbly.
Nutrition Facts : Calories 442.3, Fat 24.1, SaturatedFat 9.7, Cholesterol 150.4, Sodium 1328.8, Carbohydrate 20.5, Fiber 1.3, Sugar 13.6, Protein 34.5
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