CHEESY SPINACH LASAGNA ROLL-UPS
Simpler to make than a pan of lasagna, and so pretty to serve!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water.
- Meanwhile, in 10-inch skillet, cook ground turkey and garlic over medium-high heat, stirring frequently, until turkey is no longer pink; drain, if necessary. Stir in pasta sauce, Italian seasoning and fennel. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally.
- In small bowl, mix ricotta cheese, carrot, spinach and egg whites. Spread each cooked lasagna noodle with generous 1/4 cup spinach filling to within 1 inch of one short end. Roll up firmly toward unfilled end.
- Reserve 1 1/2 cups sauce. In ungreased 12x8-inch (2-quart) glass baking dish, pour remaining sauce. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over roll-ups.
- Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 37 g, Cholesterol 35 mg, Fiber 3 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 8 g, TransFat 0 g
SPINACH AND CHEESE LASAGNA ROLLS
These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups. , Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 301 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 963mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
SPINACH LASAGNA ROLL UPS
Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious.
Provided by Chickentarian
Categories Main Dish Recipes Pasta
Time 55m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 12.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 2.6 g, Sodium 645 mg, Sugar 5.6 g
CHEESY SPINACH LASAGNA
Spinach even the kids will love! Use oven ready lasagna noodles to make this quick and easy vegetarian entree.
Provided by Food Network
Categories main-dish
Time 50m
Yield 12 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Combine spinach, ricotta, 1 cup mozzarella cheese, Parmesan cheese, eggs, Italian herb seasoning, garlic powder, salt and pepper in medium bowl. Stir in mushrooms. Set aside. Grease a 13 x 9-inch pan. Line with a single layer of lasagna noodles. Top with half of spinach/cheese mixture. Pour half of spaghetti sauce over all. Repeat. Sprinkle remaining 1 cup mozzarella cheese over the top. Cover with foil. Bake 25 minutes. Remove foil and continue baking 10 minutes. Remove from oven. Let rest 10 minutes before cutting for easy serving.
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.
SPINACH AND MUSHROOM LASAGNA ROLL UPS
A great way to eat your veggies! This recipe makes and impressive meal to serve to guests. This recipe was created for RSC 6.
Provided by Pamela
Categories One Dish Meal
Time 50m
Yield 6 Roll Ups, 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook lasagna noodles.
- Cook onions in 2 tablespoons butter until tender.
- In a mixing bowl, combine spinach, onions, mozzarella cheese, sour cream and egg, garlic, basil and mushroom and mix well.
- In a saucepan, melt 1/4 cup butter.
- Stir in flour, bouillon, and stir in milk/water, cream,salt, pepper, and parmesan cheese.
- Over medium heat, stir until mixture thickens then remove from heat.
- Lay out 1 noodle at a time and spread 1/4 cup spinach mix over each noodle.
- Roll up jelly roll fashion.
- Spread small amount sauce on bottom of an 8 x 8 baking pan Place rolls in dish.
- Spoon remaining sauce over roll ups.
- Bake 30 to 35 minutes at 350 degrees until sauce bubbles.
- Serve with a salad and garlic bread if desired.
SPINACH-CHORIZO LASAGNA ROLL-UPS
Watch our video and learn how to make cheesy spinach lasagna roll-ups! These are the ultimate spinach lasagna roll ups for the whole family!
Provided by My Food and Family
Categories Pasta
Time 55m
Yield 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
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.
MAKE-AHEAD CHEESY TURKEY SPINACH LASAGNA ROLL-UPS
Keep these veggie- and lean turkey-loaded lasagna rolls in your freezer to make weeknight dinners both simple and spectacular.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 16
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add turkey, garlic and Italian seasoning; cook 5 to 6 minutes, stirring frequently, until turkey is no longer pink. Stir in 1 jar pasta sauce; heat to boiling. Reduce heat to low; cook 10 minutes, stirring occasionally. Transfer to medium bowl; cool 10 minutes.
- In medium bowl, mix spinach, carrot, ricotta cheese and eggs.
- Spread slightly less than 1/4 cup ricotta mixture evenly along center of each cooked lasagna noodle. Spread 1/4 cup turkey mixture over ricotta mixture, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
- Place frozen rolls in two labeled 1-gallon airtight freezer bags. Freeze up to 3 months.
- To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Divide remaining jar of pasta sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup mozzarella cheese; bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with basil.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 6 g, TransFat 0 g
CHEESY SPINACH LASAGNA ROLLS
Even committed carnivores will like these vegetarian lasagna rolls, made with spinach, creamy ricotta and grated Parmesan.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Cook noodles as directed on package, omitting salt. Drain. Mix soup, milk, 1/2 tsp. oregano and 1/2 tsp. basil in medium bowl; set aside.
- Mix egg, ricotta, Parmesan, garlic powder, remaining oregano and remaining basil. Spread 1/4 cup onto each noodle; top evenly with spinach and carrots. Roll up tightly; place, seam-sides down, in 13 x 9-inch baking dish. Pour soup mixture over roll-ups; cover with foil.
- Bake 30 min. Uncover; bake 5 min. or until heated through.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 5 g, Protein 12 g
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