Spinach Artichoke Lasagna Rolls Recipes

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• 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.
• Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
• Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
• Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside.
• In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside.
• Preheat oven to 350˚F (180˚C).
• In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper.
• Spoon some of the mixture onto the lasagna noodle and roll tightly.
• Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish.
• Top with the rest of the mozzarella and parmesan.
• Bake for 35-40 minutes or until the cheese is brown and crispy.
• Serve and top with parsley.
• Enjoy!

SPINACH ARTICHOKE LASAGNA ROLLS

Steps:

• 1. Cook lasagna noodles. When done, lay out flat on a sheet to prevent them from sticking together while preparing.
• 2. While noodles are cooking, brown sausage. Drain then set aside. *omit sausage or use vegetarian sausage*
• 3. Add garlic and spinach in a pot, frying pan or whatever you have able to go on the stove and hold all of the spinach . Cover with a lid and cook on low until they begin to wilt.
• 4. Slice or chop artichoke and add them to the just wilting spinach, and cook until hot. Stir in drained Italian sausage. *Do not over cook. The fresh spinach will become mushy and yuck!*
• 5. Mix all the shredded cheese in a bowl.(NOTE: I commonly useSargento® Chef Blends™ Shredded 6 Cheese Italian which has Mozzarella, Provolone, Parmesan and Fontina, Romano and aged Asiago. 3 two cup bags) Remove about 1 cup for topping. Mix all the other cheeses, garlic powder, and parsley in the bowl with the shredded cheese. If you do not use cottage cheese, use more ricotta.
• 6. Pour some alfredo sauce on the bottom of your baking. Just enough to cover it.
• 7. Take one noodle at a time and spread the cheese mixture on the noodle, then sprinkle the sausage, spinach, artichoke mixture on the cheese.
• 8. Roll the noodle, and place it in your baking dish. (this can also be set up in traditional lasagna fashion. I personally prefer this method, because it provides more density of noodles in one serving)
• 9. After your baking dish is full pour Alfredo sauce over the top, Be sure all the noodles are well covered.
• 10. Sprinkle the saved shredded cheese on the top and bake at 400 degrees for about 20 mins or until the cheese is bubbly. (We like the cheese golden brown)
• 11. Enjoy!!

SPINACH-ARTICHOKE LASAGNA ROLL-UPS

Steps:

• Combine first 5 ingredients in large bowl. Add 1 cup shredded cheese and 2 Tbsp. basil; mix well. Spread artichoke mixture onto noodles; roll up.
• Pour pasta sauce into large skillet. Add roll-ups, seam sides down. Spoon sauce over roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until heated through. Remove from heat.
• Top with remaining shredded cheese and basil.

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

SPINACH-ARTICHOKE LASAGNA ROLL-UPS RECIPE

Steps:

• 1. Preheat oven to 350˚F/180˚C. 2. Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside. 3. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside. 4. In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, ½ cup of mozzarella, and ½ cup of parmesan, garlic, salt, and pepper. 5. Spoon some of the mixture onto the lasagna noodle and roll tightly. 6. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish. 7. Top with the rest of the mozzarella and parmesan. 8. Bake for 35-40 minutes or until the cheese is brown and crispy. 9. Top with parsley and enjoy!

SPINACH-ARTICHOKE LASAGNA

Steps:

• Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
• Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
• Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
• Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
• Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
• Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.