Round 2 Recipe Lasagna Roll Ups

LASAGNA ROLL UPS

Steps:

• In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

LASAGNA ROLL-UPS

Steps:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. You may want to cook an extra noodle or 2 in case they rip. Drain and toss with some oil. Drape the noodles over the edge of the pot, without overlapping, to cool.
• Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.
• Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using. Roll up and cut each roll in half to make 16 cylinders. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving.

LASAGNA ROLL UPS

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.

LASAGNA ROLL UPS

Steps:

• Preheat oven to 375˚F.
• Place all the ricotta filling ingredients into a mixing bowl, season with salt and pepper and mix together until fully combined. Set aside.
• Pour oil into a large skillet and place over medium-high heat. Add onions and sauté for 2 to 3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3 to 4 minutes. Season with salt and pepper and continue to sauté for 1 minute. Stir in marinara sauce and mix until just combined. Remove from heat and allow mixture to cool slightly.
• To assemble: Pour 1 ½ cups marinara into the bottom of an 8"x8" baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling. Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
• Place baking dish in the oven for about 25 minutes. Remove from oven, allow the dish to cool slightly and serve.

ROUND 2 RECIPE - LASAGNA ROLL UPS

Steps:

• Heat the oven to 350 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Add the lasagna, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
• Put the ricotta into a bowl and stir in the zest and sage. Put a lasagna noodle on your work surface and spread 1/4 cup ricotta mixture onto it, leaving 2 inches on one end clear. Top the cheese with 1/4 cup ragu and roll up the noodle starting from the filled end. Place it into the baking dish and continue with the remaining noodles, ricotta, and ragu. Sprinkle the mozzarella over the rolls, put the pan onto a baking sheet, and bake until the cheese is bubbling and browned, 30 to 35 minutes. Let rest 10 to 15 minutes before serving.

LASAGNA ROLL UPS

Steps:

• 1. In 10 inch skillet brown ground beef. Drain. Add spaghetti sauce, salt and pepper. Turn off heat. At same time, boil water on stove in large pot. Add lasagna noodles and cook until just flexible but not fully cooked.
• 2. To make roll ups. lay a lasagna noodle onto a plate or any flat surface longer than the length of the noodle. With large spoon, lay a line of ground beef mix down center of noodle almost the width but leave a little noodle on the sides. Next, lay a line of ricotta cheese on top of beef. Then do same with some mozzarella cheese.
• 3. Roll lasagna noodle into a jelly type roll. Place in a microwavable storage bowl outside edge facing down so there is enough room for beef and cheese overflow. Spoon some beef mix on top of noodle. Sprinkle mozzarella cheese on top to taste. I like a lot of cheese. Seal with lid and set aside. You can also put 2 roll ups in the same container if it is long enough. Repeat steps 2 and 3 until all lasagna noodles, beef and cheese are gone.
• 4. After all roll ups are done, you now have a choice. You can either put them in the microwave on high for one minute with lid off one container at a time. You can put them in the fridge for later use or you can freeze them for later. Will last in freezer for several months. If you freeze them, make sure they are fully thawed before putting in micro to reheat. Eat and enjoy.