SPINACH LASAGNA ROLL-UPS
One night friends on a tight schedule stopped by. I invited them to stay for dinner, so I needed something I could fix in short order. I created these savory roll-ups, featuring a creamy three-cheese filling. They taste like lasagna but bake in a fraction of the time. -Julia Trachsel Victoria, British Columbia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 569 calories, Fat 22g fat (13g saturated fat), Cholesterol 145mg cholesterol, Sodium 1165mg sodium, Carbohydrate 57g carbohydrate (17g sugars, Fiber 5g fiber), Protein 38g protein.
FLORENTINE LASAGNA ROLL
Found this in a supermarket checkout cookbook years ago and it's still a family favorite. One important step is getting the water removed from the spinach as much as possible; after I drain it and squeeze as much out by hand I wrap it in a 4 layer pad of paper towels and squeeze it some more. Save the paper towels and use them later to dry off the noodles so they don't slide all over, this makes it a lot easier to spread the filling. I have listed 2% cheese and 1/3 less fat cream cheese but it started out being made with the full deal, we don't notice any decrease in flavor (I've also made it without the egg a time or two when I ran out and it tastes the same and holds together OK). I also think the filling makes a good spinach dip if you leave out the egg. Cook time includes the 5 minute stand time.
Provided by greksgirl
Categories European
Time 1h5m
Yield 1 roll, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Place a sheet of wax paper on a flat surface. Arrange the noodles on top of each other, over-lapping 1-inch.
- Combine all the filling ingredients except the mozzarella, mix well. Spread over the noodles, top with the mozzarella cheese and roll up jelly-roll fashion.
- Place in a 9"X13" baking dish seam side down.
- In a small bowl combine the topping ingredients, pour over the roll and top with remaining Parmesan cheese.
- Bake at 350° for 30 minutes.
- Let stand for 5 minutes before slicing.
PESTO LASAGNA ROLLS
Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Position an oven rack to the middle position and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
- Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.
- Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.
- Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.
LASAGNA ROLLS
Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450 degrees F.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
CHICKEN FLORENTINE LASAGNA ROLLS
A twist on the standard lasagna dish. Fontina, fresh spinach, roasted chicken, cremini mushrooms and sauteed onions make this a great dish. A creamy bechemel sauce and rolled lasagna rolls make this perfect. I admit this takes a little time but worth it. Now I also take advantage of a grocery store roasted chicken for this or you can roast your own. But I do insist on fresh spinach and herbs, but why not take advantage of a little help ... I also get my mushrooms pre-sliced. Take a little help on some store bought items when you can. The fontina to me just adds lots of flavor, but if you can't find it mozzarella will work just fine. This is worthy of entertaining, but the best part ... make it ahead and just refrigerate. Just put in the oven and bake the night of the party, NO work.
Provided by SarasotaCook
Categories Weeknight
Time 1h45m
Yield 14 Lasagna Rolls, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Noodles -- Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
- Cheese -- Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
- Chicken -- To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
- Bechemel -- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
- Make the Lasagna -- Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
- In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
- Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.
CHICKEN FLORENTINE ALFREDO LASAGNA CUPS
This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
- Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
- Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
- Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
- Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
- Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.
Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g
LASAGNA ROLL UPS
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
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
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