Lasagna Marinara Rolls Recipes

ZUCCHINI LASAGNA ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil.
• Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt.
• Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes.
• Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool.
• Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes.
• Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool.
• Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl.
• Combine marinara sauce and tomato paste in a separate bowl, stirring well.
• Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish.
• When the zucchini is cool enough to handle, blot with paper towels. Line up 6 or 7 slices of cooled zucchini on the sheet pan.
• Spread each slice of zucchini with about 1 1/2 tablespoons of the ricotta mixture. Sprinkle 1 1/2 tablespoons of the meat mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella.
• Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls.
• Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella.
• Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes.
• Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired.

EASY LASAGNA ROLLS

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.

SHRIMP LASAGNA ROLLS WITH CREAMY MARINARA

Steps:

• Preheat the oven to 350°F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain.
• Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and the garlic to the pan and sauté until the shrimp are cooked, about 4 minutes, stirring often. Remove from the heat and let cool. Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese (one container and about one-third of the other), the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.
• In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.
• To make the lasagna, cover the bottom of a 9 x 13 x 2-inch baking dish with 1 cup of the marinara mixture. Lay four noodles flat on a dry work surface. Spread about 1/4 cup of the shrimp mixture evenly over each noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 12 lasagna rolls. Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.