Lasagna Ham Roll Ups Recipes

LASAGNA ROLLS

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.

HAM 'N' CHEESE LASAGNA

Steps:

• In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender. Add ham and garlic; cook 1-2 minutes longer or until garlic is tender. In a small bowl, combine the flour and cream; stir into ham mixture. Add tomatoes and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin). , In a small bowl, combine the cheeses. Place three noodles in a greased 13x9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting.

LASAGNA ROLL UPS II

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

FAVORITE LASAGNA ROLL-UPS

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Stir in cream cheese and 1/3 cup pasta sauce. , Drain noodles; spread 1/4 cup meat mixture on each noodle. Sprinkle each with 2 tablespoons cheese; carefully roll up., Spread 2/3 cup pasta sauce into an ungreased 13x9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce and cheese. Cover and bake for 20 minutes. Uncover; bake until sauce is bubbly, 10-15 minutes longer. If desired, sprinkle with parsley.

HAM AND SWISS LASAGNA ROLLS

Steps:

• Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray.
• In a saucepan, melt butter. Sauté herbs and garlic until fragrant.
• Whisk in flour and cook for 1 minute.
• Slowly whisk in milk and broth. Cook, over medium heat, until mixture comes to a boil, whisking frequently. Boil for one minute. Remove mixture from heat and stir in 1/2 cup of Gruyere cheese and 1/2 cup grated Parmesan cheese. Stir until smooth.
• In a medium bowl, mix ricotta cheese, broccoli, ham, remaining Parmesan cheese and egg.
• Lay a lasagna noodle flat and spread some of the ricotta cheese mixture down the middle. Roll the noddle up to create a spiral. Repeat for all noodles.
• Spoon 1/4 cup of the cheese sauce into the bottom of the prepared pan. Place lasagna rolls on top of the cheese pan.
• Spoon remaining sauce on top of the noodles. Sprinkle with remaining 2 Tbsp of Gruyere cheese. Bake for 30 minutes in 350 degree oven or until golden brown.

LASAGNA HAM ROLL-UPS

Steps:

• Cook noodles until tender. Drain, rinse.
• Lay on sheet of greased foil or any surface that noodles will not stick to.
• Lay slice of ham on each noodle, trimming to fit.
• Spread with mustard and sprinkle with cheese and seasonings.
• Roll up each noodle, enclosing the filling.
• Place in greased shallow baking dish.
• Pour sauce over top and arrange tomato slices over this.
• Bake at 375 Degrees F for 30 minutes.
• Garnish with parsley and serve.
• I mark the ones with mustard with a toothpick as my DH does not like mustard so we omit it on some of the roll-ups.

PESTO LASAGNA ROLLS

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.

HAM ROLL-UPS

Steps:

• In a mixing bowl, beat cream cheese until smooth; stir in the olives and onions.
• Spread over ham slices.
• Roll up, jelly roll style, starting with a short side.
• Chill for at least 1 hour.
• Just before serving, cut into 1 inch pieces.

MAKE-AHEAD LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Cook lasagna noodles al dente.
• In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
• Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
• In a bowl, combine ricotta, Italian seasoning, and egg.
• Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
• Let cool completely, then freeze up to 4 days.
• To bake, let thaw in the refrigerator during the day.
• Preheat oven to 350°F (180°C).
• Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
• Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
• Enjoy!

SPINACH LASAGNA ROLL UPS

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.