Baked Lasagna Roll Ups Recipes

LASAGNA ROLL UPS

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.

BAKED LASAGNA ROLL-UPS

Steps:

• In a bowl, combine the spinach, egg, ricotta cheese, 2 tablespoons Parmesan cheese, salt, pepper and nutmeg. Place 2 pieces of ham on each noodle. Spread with 1/3 cup spinach mixture. Roll up and place seam side down in a greased 13x9-in. baking dish. Top with spaghetti sauce., Cover and bake at 350° for 40-45 minutes or until heated through. Uncover; sprinkle with remaining Parmesan. Let stand for 15 minutes before cutting.

LASAGNA ROLL-UPS

Steps:

• 1. Boil the lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool, and lay flat on a sheet of foil. Set aside.
• 2. In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper, and garlic and sauté for 4 to 5 minutes, until the vegetables are starting to soften.
• 3. Remove the veggie mixture from the pan. Add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat and add the diced tomatoes, tomato paste, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the veggie mixture. Stir to combine. Let the mixture simmer on low heat for 30 minutes.
• 4. To make the filling, combine the ricotta, 1/2 cup of the mozzarella, 3/4 cup of the Parmesan, the eggs, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, 3 tablespoons of the parsley, and 3 tablespoons of the basil. Stir to combine.
• 5. To assemble, spoon a thin layer of sauce into the bottom of a 9 x 13-inch baking pan OR five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons of the ricotta filling on each noodle and roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pans (four will fit in each loaf pan, or you can fill a 9 x 13-inch pan with the roll-ups). Top evenly with the remaining sauce, mozzarella, and Parmesan.
• 6. Follow the instructions to freeze below. If you're making the roll-ups right away, preheat the oven to 375°F, place the pan(s) on a baking sheet, and bake for 20 minutes, until hot and bubbly.
• 7. Serve with salad and a hunk of bread. Convenient and wonderfully good!

BAKED LASAGNA ROLL-UPS

Steps:

• Bring a large saucepan of generously salted water to a boil. Add half the noodles, dropping each in separately, and cook, stirring gently, until pliable but still firm, about 4 minutes. Lift the noodles out of the water with a slotted spoon then lay them on a sheet of foil in a single layer, not touching. Lightly drizzle the noodles with 1 tablespoon olive oil then rub them all over to coat well. Repeat with the remaining noodles and 1 tablespoon olive oil.
• Heat 2 tablespoons of the olive oil in a medium saucepan over medium-low heat Add the onion and cook, stirring occasionally, until completely soft and starting to caramelize, about 20 minutes. Stir in the tomato paste and garlic and cook, stirring until lightly caramelized, 1 to 2 minutes. Add the tomatoes, bay leaf and 1 cup water and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Discard the bay leaf. Carefully puree the sauce in a blender until smooth and return it to the pot. Stir in the parsley and season with salt and pepper.
• Preheat the oven to 375 degrees F. Shred half of the mozzarella on the large holes of a box grater. Add it to a large bowl, along with the ricotta, Parmesan, basil, eggs, 1 teaspoon salt and the 1/2 teaspoon pepper and stir to combine. Divide the ricotta mixture among the noodles, putting 2 to 3 tablespoons in each, and spread into an even layer. Reserve the remaining piece of mozzarella.
• Lightly grease a 9-inch springform pan with the remaining 1 tablespoon olive oil and spread 1/2 cup of the sauce over the bottom. Cut each lasagna noodle in half lengthwise then roll each noodle strip into a pinwheel. Rotate the pinwheels so the frilly ends are on top, then transfer them to the prepared pan in a snug, even layer. Pour the remaining sauce over the noodles, using the back of a spoon to spread it evenly over the top and into any gaps.
• Cover the pan with foil and bake until the noodles are tender and the lasagna is warmed through and bubbling, about 30 minutes. Remove the pan from the oven. Tear the remaining mozzarella into pieces and scatter them over the noodles. Return the lasagna to the oven until the mozzarella is just melted, 5 minutes. Let cool 10 minutes before unmolding. Carefully remove the sides of the pan, top with basil leaves and serve immediately.