Chorizo Lasagna Roll Ups Recipes

Steps:

• Heat oven to 375ºF.
• Combine first 5 ingredients; stir in 1 cup mozzarella. Spread onto noodles, adding about 1/3 cup to each; roll up.
• Mix sauce and crushed pepper; spread 1/2 cup onto bottom of 13x9-inch baking dish. Add lasagna rolls, seam sides down; cover with remaining sauce and mozzarella.
• Bake 25 min. or until heated through.

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.

Steps:

• Heat oven to 375ºF.
• Mix eggs and ricotta in medium bowl until blended. Add next 4 ingredients and 3/4 cup shredded cheese; mix well. Spread 1/3 cup cheese mixture onto each noodle; roll up.
• Mix sauce and oregano until blended; spread 1/2 cup onto bottom of 13x9-inch baking dish. Top with lasagna roll-ups, seam-sides down. Cover with remaining sauce and shredded cheese.
• Bake 25 min. or until heated through.

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).

Steps:

• Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Shred chicken; add to skillet. In a bowl, combine eggs and ricotta. , Spread 1 cup enchilada sauce in a greased 13x9-in. baking dish. Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers. Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack., Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving., Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna.

Steps:

• Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.
• Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.
• Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.
• Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
• To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.
• Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat the oil in a shallow frying pan or casserole dish, one that can go in the oven. Add the onion, garlic, rosemary and a pinch of salt, then cook for a few mins until softened. Squeeze the sausagemeat from their skins into the pan. Break it up with your spoon and cook until starting to brown, around 3-5 mins.
• Tear the red peppers into the pan and add the fennel seeds, chilli (if using), passata, sugar and some seasoning. Cook over a medium heat for 5 mins. Meanwhile, mix the mascarpone, milk, 50g parmesan and some seasoning in a bowl.
• Stir the basil into a pan, then remove from the heat. Spoon half the ragu into another pan or bowl. Put a layer of lasagne sheets on top of the ragu in the casserole dish, then top with half the mascarpone mixture. Add another layer of ragu, followed by the pasta and mascarpone. Top with the remaining parmesan, then put in the oven on the middle shelf and bake for 5-10 mins until golden and bubbling.

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.

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.