Lasagna Rolls Lite Recipes

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

Steps:

• Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
• Place one lasagna noodle on work surface.
• Spread 1/3 cup cheese mixture on noodle evenly.
• Roll up tightly like a pinwheel.
• Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom.
• Continue until with remaining ingredients.
• Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese.
• Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.

Steps:

• To make the sauce, melt the butter over medium-low heat, and then add the flour and whisk for 3 minutes.
• Increase the heat to medium-high and 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°F.
• Whisk the ricotta, spinach, 1 cup of the Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Cook the noodles in a large pot of boiling salted water until the noodles are al dente.
• Drain, and then arrange noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13x9x2 inch glass baking dish.
• Pour the bechamel sauce into the bottom of the baking dish.
• Lay out 4 lasagna noodles on a work surface, and spread about 3 tablespoons of ricotta mixture evenly over each noodle.
• Starting at one 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 the marinara sauce over the lasagna rolls, and then sprinkle them with the mozzarella and the remaining 2 tablespoons of Parmesan cheese.
• Cover tightly with foil, and bake until heated through and the sauce and bubbles, about 20 minutes.
• Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
• Let stand for 10 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. Drain.
• Brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. Stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
• Lightly beat egg whites in a bowl and mix ricotta, feta, and Parmesan cheeses into beaten egg whites. Season with black pepper. Stir ground turkey mixture into cheese mixture.
• Lay cooked lasagna noodles flat onto a sheet of waxed paper. Divide filling into 8 equal portions and roll the filling into balls. Place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
• Spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. Pour remaining pasta sauce over rolls and sprinkle with Cheddar cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.

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:

• Preheat oven to 350°F.
• Spray a large nonstick frying pan with vegetable cooking spray.
• Cook onion and garlic for several minutes stirring constantly.
• Add turkey and cook (crumbling the meat fine) until barely done about 4 minutes (if using precooked rinsed meat you don't need to cook for 4 minutes, just go to the next step).
• Add the mushrooms and cook for another 2-3 minutes.
• Add the green pepper, tomato, tomato sauce, oregano, basil, parsley and pepper and simmer 2-3 minutes.
• Remove frying pan from heat.
• While the sauce is cooking, cook noodles in a large pot of boiling water that has been sprayed with vegetable cooking spray until al dente.
• Drain noodles and rinse with cold water and drain.
• In a bowl, combine ricotta and chives, mix in spinach.
• Spray a 9x13-inch baking pan with vegetable cooking spray.
• Arrange 3 lasagna noodles on the bottom of the pan.
• Spread evenly with one third of the ricotta mixture, then one third of the turkey mixture, and sprinkle with one third of mozzarella.
• Repeat twice with remaining ingredients.
• Bake for about 25 minutes or until cheese bubbles.
• Cool at least 5 minutes before cutting.