Spinach Lasagna Roll Ups With A Slow Simmered Meat Sauce Recipes

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.

SPINACH LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
• Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
• Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

SPINACH LASAGNA ROLL-UPS WITH A SLOW SIMMERED MEAT SAUCE

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the onion. Cook, stirring often to crumble the beef for 4-5 minutes. Add the carrots, roasted bell pepper, garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Add the beef stock, tomato paste, crushed tomatoes, chopped tomatoes, and tomato sauce to the beef mixture as well as the sugar. Stir until well combined. Cover with a lid and reduce heat then simmer for 3-4 hours. Before serving add the fresh basil and parsley then stir to combine.
• After the sauce has simmered, preheat the oven to 350 degrees.
• Cook lasagna noodles per instructions then lay them out on top of some parchment paper.
• Combine the ricotta, spinach, 1/2 cup of mozzarella, 2 tbsp of Parmesan, egg, nutmeg, basil, parsley, garlic, sea salt, and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Starting from one end, roll up. Repeat.
• Coat a baking dish with cooking spray then spoon a layer of the slow-simmered meat sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add the remaining cup of mozzarella cheese and 2 tbsp Parmesan cheese equally to the top of each roll.
• Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted.

SPINACH LASAGNA ROLLS

Steps:

• Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.
• Place, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses.
• Bake 30 min. or until heated through.

SLOW-COOKER SPINACH LASAGNA ROLLUPS

Steps:

• In a large pot of boiling salted water, cook the lasagna noodles according to the instructions on the box until barely al dente. Drain and set aside.
• Meanwhile, in a large bowl, mix the ricotta, mozzarella, Parmesan, Italian seasoning, and eggs. Stir in the spinach.
• Pour 1/2 jar of marinara sauce into the bottom of a slow cooker, spreading evenly.
• Cut each lasagna noodle in half crosswise. Spread about 1 heaping tablespoon ricotta mixture across one noodle half. Roll up the noodle and place it in the slow cooker, seam-side down. Continue with the remaining noodles and ricotta mixture.
• Pour 1 jar of marinara sauce over the top of the rollups. Cover and cook on high for 3 hours. Pour the remaining 1/2 jar of sauce into the slow cooker and allow to heat through before serving.

LASAGNA SPINACH ROLL UPS

Steps:

• Cook lasagna noodles according to package directions; drain. In a large bowl, beat cream cheese until smooth. Stir in the spinach, ricotta, mozzarella, Parmesan, Italian seasoning and salt. Spread 1/2 cup cheese mixture over each noodle; carefully roll up., For sauce, in a large saucepan, melt butter over medium heat. Whisk in the flour, pepper and salt until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream., Pour 1 cup sauce into a greased 13-in. x 9-in. baking dish. Cut lasagna roll-ups in half widthwise; place cut side down in dish. Top with remaining sauce; sprinkle with Gruyere and Parmesan., Cover and bake at 350° for 20-25 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.

SPINACH LASAGNA ROLL-UPS

Steps:

• Preheat oven to 450 degrees.
• Boil water for noodles.
• Mix cottage cheese, half of shredded cheese, baby spinach, and spices.
• Lay your noodles on the counter or cutting board and spread cheese mixture.
• Roll noodles from bottom to top, and place in pan, side by side, touching.
• Pour tomato sauce over the rolls, and sprinkle the remaining shredded cheese over top.
• Place pan in oven for 15-20 minutes, or until cheese is melted and slightly browned, or until heated through.