Seafood Lasagna Roll Ups Recipes

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LASAGNA ROLL-UPS



Lasagna Roll-Ups image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 17

20 lasagna noodles
Kosher salt
2 tablespoons olive oil
1 medium onion, diced
1 cup finely chopped mushrooms (about 3 ounces)
1 green bell pepper, diced (about 1 cup)
3 cloves garlic, minced (about 1 1/2 tablespoons)
2 pounds ground beef
Freshly ground pepper
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
4 tablespoons minced fresh parsley
4 tablespoons minced fresh basil
1 30-ounce container whole-milk ricotta cheese (about 3 1/3 cups)
1 pound mozzarella, grated (about 3 1/2 cups)
1 cup grated parmesan cheese
2 large eggs

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).

LASAGNA ALFREDO ROLL UPS



Lasagna Alfredo Roll Ups image

A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 10

8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
½ teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 484.9 calories, Carbohydrate 26.7 g, Cholesterol 88.2 mg, Fat 33.9 g, Fiber 1.9 g, Protein 21 g, SaturatedFat 14.6 g, Sodium 1108 mg, Sugar 3.9 g

LASAGNA ROLL UPS



Lasagna Roll Ups image

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

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

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

SEAFOOD LASAGNA



Seafood Lasagna image

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Steps:

  • In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

SEAFOOD LASAGNA ROLL UPS!



Seafood Lasagna Roll Ups! image

Make and share this Seafood Lasagna Roll Ups! recipe from Food.com.

Provided by Haversac

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 lasagna noodles
1 (15 ounce) can Italian-style tomato sauce
1 tablespoon italian seasoning
2 garlic cloves, crushed
8 ounces imitation crabmeat
1 cup 1% fat cottage cheese, drained
1 egg
1/4 cup parmesan cheese
1 tablespoon dried parsley flakes
1/4 teaspoon onion powder

Steps:

  • Cook noodles as directed on package.
  • Rinse in cold water; drain well.
  • For sauce combine tomato sauce, Italian seasoning, and garlic.
  • For filling combine crab, cottage cheese, Parmesan, egg parsley and onion powder.
  • Thoroughly combine filling ingredients with fork.
  • Spread 1/3 cup filling on each noodle.
  • Roll tightly; place seam-side down in a 9-inch square baking pan.
  • Pour sauce over rollups.
  • Bake covered at 375F for 30 minutes.
  • Garnish with additional grated cheese.

Nutrition Facts : Calories 198.4, Fat 3, SaturatedFat 1.4, Cholesterol 43.7, Sodium 949.9, Carbohydrate 28.6, Fiber 2.2, Sugar 7.3, Protein 14.3

SEAFOOD LASAGNA ROLLUPS



Seafood Lasagna Rollups image

Very attractive dish, serve with a tossed green salad and fresh crisp rolls. Great for a bridge luncheon If you microwave them they are ready in under 10 minutes

Provided by Bergy

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces imitation crabmeat
1 cup light ricotta cheese
3/4 cup parmesan cheese, grated
1 egg
1 tablespoon dried parsley flakes
1/2 teaspoon onion powder
6 lasagna noodles, cooked,rinsed & drained
1 (15 ounce) can pasta sauce (if you can find it use the shrimp/crab sauce)

Steps:

  • Combine all the ingredients except the lasagna noodles and the pasta sauce.
  • Mix well.
  • Spread 1/3 cup on each noodle and roll jelly roll style.
  • Place, seam side down in an 8" oven proof dish.
  • Pour the pasta sauce over the roll ups and bake, lightly covered, for 25 minutes in 350F oven OR Cover with wax paper and microwave on high for 7 minutes.

SEAFOOD LASAGNA ROLL-UPS



Seafood Lasagna Roll-Ups image

Imitation crabmeat makes a great filling for these saucy lowfat seafood spirals suggested by Juanita Patterson of New Castle, Indiana. "They're delicious, healthy and very easy to prepare," she says. "You can assemble the roll-ups ahead of time , then refrigerate them until ready to bake."

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

1 package (8 ounces) imitation crabmeat, chopped
1-1/2 cups 1% cottage cheese, drained
1/3 cup dry bread crumbs
5 tablespoons grated Parmesan cheese, divided
1 egg, lightly beaten
1/2 cup egg substitute
1 tablespoon dried parsley flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
6 lasagna noodles, cooked and drained
2 cups meatless spaghetti sauce, divided

Steps:

  • In a bowl, combine the crab, cottage cheese, bread crumbs, 4 tablespoons Parmesan cheese, egg, egg substitute, parsley, onion powder and garlic powder. Spread 1/3 cup on each noodle; roll up tightly. Spread 1/2 cup spaghetti sauce in a 9-in. square baking dish. Place roll-ups, seam side down, in dish. Top with remaining sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 25 minutes longer. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 326 calories, Fat 8g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 1116mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

CAJUN SHRIMP LASAGNA ROLL-UPS



Cajun Shrimp Lasagna Roll-Ups image

If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. -Mary Beth Harris-Murphree, Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

1-1/4 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
2 tablespoons olive oil
4 medium tomatoes, seeded and chopped
2 tablespoons Cajun seasoning
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
1-1/2 cups shredded cheddar cheese
1 cup diced fully cooked andouille sausage
12 lasagna noodles, cooked and drained
4 ounces pepper jack cheese, shredded
1 teaspoon paprika

Steps:

  • In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 689 calories, Fat 35g fat (18g saturated fat), Cholesterol 249mg cholesterol, Sodium 1425mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

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