Spinach Stuffed Lasagna Ruffles Recipe 55

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 CASSEROLE

Steps:

• Heat oven to 375°F. Rinse spinach with cold water to separate; drain thoroughly. In small bowl, mix mozzarella, cottage and Parmesan cheeses.
• In 10-inch skillet, cook beef and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix beef mixture, spinach, uncooked Pasta, Sauce Mix and hot water. Spoon cheese mixture evenly over top.
• Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.

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

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

SPINACH-STUFFED LASAGNA RUFFLES RECIPE - (5/5)

Steps:

• COOK noddles according to package directions, and drain.Place noodles on layers of wax paper or plastic wrap. BEAT cream cheese at medium speed of an electric mixer until smooth. Stir in spinach, ricotta cheese, mozzarella cheese, 1 cup Parmesan cheese, Italian seasoning, and salt. Spread 1/2 cup cheese mixture evenly over each cooked noodle.Roll up, jellyroll fashion, starting at narrow end. POUR spaghetti sauce into a lightly greased 13-x-9-2-inch baking dish. Cut lasagna rolls in half crosswise. Place rolls, cut sides down, over sauce in dish. Sprinkle top with remaining 1/2 cup Parmesan cheese. COVER and bake at 350 degrees for 25 minutes or until lasagna ruffles are thoroughly heated. Garnish if desired.

LASAGNA-STUFFED SHELLS

Steps:

• Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
• Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
• Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
• Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

FREEZE-AHEAD SPINACH-CHEESE LASAGNA ROLLS

Steps:

• In Dutch oven, cook noodles in boiling water, working in batches of about 15 noodles, about 5 minutes or just until flexible but not fully cooked. Return water to boiling before adding next batch of noodles. Drain; place noodles in single layer on paper towels.
• In large bowl, mix feta cheese, cottage cheese, ricotta cheese and Parmesan cheese. Stir in spinach. Spread 3 tablespoons filling down length of each noodle; roll up and place seam side down on cookie sheet. Freeze about 30 minutes.
• Place frozen rolls in resealable freezer plastic bags. Seal bags; freeze up to 3 months.
• To bake, remove 6 lasagna rolls from bag. Spray 8-inch square (2-quart) glass baking dish with cooking spray; place rolls in dish. Cover with foil; thaw in refrigerator overnight.
• Heat oven to 350°F. Pour 2 cups marinara sauce over rolls; sprinkle with 1 cup shredded mozzarella cheese. Cover; bake 35 to 40 minutes or until sauce is bubbly and cheese is melted.