RICOTTA LASAGNA SWIRLS
A lighter but just as tasty version of lasagna that makes a an elegant dinner presentation. This will impress your family as well as any dinner quest. My family loves it when I make these and they think I spend hours preparing this meal. It makes them feel special.
Provided by Grace Pulley
Categories Pasta
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. For the filling steam spinach until its limp, but not mushy. You do not need any water to do this. Just put the washed spinach in a pan with a tight fitting lid and cook it over low heat about 7 minutes.
- 3. Mix the spinach with the cheeses, nutmeg, salt and pepper. Spread each lasagna noodle with 2 to 3 tablespoons of the mixture along the entire length, roll up (end to end), turn on end so that you see the spiral and place in a shallow baking dish.
- 4. Mix all the sauce ingredients together pour over all rolled-up noodles. Bake at 350 degrees for 20 minutes.
LASAGNA SPIRALS
This is a good meatless dish that is very easy to make and so good too. I make several at one time and freeze what I don't use for dinner. Then I just take from freezer what I need, thaw, bake, and voila! You could be creative with these too and add other veggies.
Provided by KATRINA
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
- In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
- Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 315 calories, Carbohydrate 36.1 g, Cholesterol 33 mg, Fat 11.3 g, Fiber 5.1 g, Protein 18.4 g, SaturatedFat 5.9 g, Sodium 637.6 mg, Sugar 10.1 g
RICOTTA LASAGNA SWIRLS
From the second edition of the American Heart Association cookbook. Easy and quick dish with all the flavors of a traditional lasagna.
Provided by DJM70
Categories < 60 Mins
Time 35m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash spinach and drain well. Chop finely and put in a large saucepan or skillet. Cook over low heat for 5 minutes. Drain and squeeze out the liquid. Mix spinach with the cheeses, nutmeg, salt and pepper.
- Spread mixture evenly along the length of a cooked lasagna noodle. Roll up and place in an oiled 8x8 baking dish.
- To make the sauce, saute the garlic and onions in oil and add the tomato sauce, basil and salt and pepper. Simmer 15 to 20 minutes.
- Cover the lasagna swirls with the sauce.
- Bake in a 350 degree oven for 20 minutes/.
Nutrition Facts : Calories 353.2, Fat 10.2, SaturatedFat 4.2, Cholesterol 21.3, Sodium 822.6, Carbohydrate 49.2, Fiber 5.5, Sugar 7.9, Protein 18.1
RICOTTA LASAGNA SWIRLS
Categories Dairy Bake Vegetarian
Yield Makes about 6 roll ups so 3 servings
Number Of Ingredients 16
Steps:
- Sauce 1. In a large pot saute in olive oil onions, garlic, basil and Italian seasonings. 2. Add tomatoes and cook for about 10 minutes. 3. Add tomato paste, stir until blended. 4. simmer for about 1 hour. Filling 1. Cook pasta according to directions. 2. Mix in a lg bowl ricotta, parmesan, nutmeg, salt, pepper and spinach. 3. spread each noodle with some cheeese mixture along its entire length. 4. Roll up and place in a shallow baking pan that has a thin layer of sauce on the bottom. Top each noodle with a dollop of sauce. 5. Bake at 350 for 30 minutes 6. Heat extra sauce up add to your liking.
BEST LASAGNA WITH RICOTTA BECHAMEL
This recipe combines popular, easy-to-find, family-friendly ingredients, with an old-school, authentic Italian technique to make this lasagna unique and over the top. The creamy bechamel melts in your mouth and together with the fresh herbs, it really balances out the hearty flavor of the meat sauce.
Provided by NicoleMcmom
Categories Pasta and Noodles Pasta by Shape Recipes
Time 2h30m
Yield 12
Number Of Ingredients 25
Steps:
- Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
- Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
- While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
- At the same time, 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. Drain and rinse with cold water.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
- Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 41.1 g, Cholesterol 80.2 mg, Fat 24.8 g, Fiber 3.3 g, Protein 30.5 g, SaturatedFat 12.5 g, Sodium 1061.2 mg, Sugar 4.7 g
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