LASAGNA ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 377 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 549mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 28g protein.
MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS - BETTYCROC…
Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.
Provided by Betty Crocker Kitchens
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
- In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
- Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
- To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 320 , CarbohydrateContent 27 g, CholesterolContent 60 mg, FatContent 0 , FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 5 g, TransFatContent 0 g
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PUMPKIN LASAGNA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 20 minutes
Category Dinner
Calories 310 calories per serving
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
LASAGNA ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 377 calories per serving
- Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.
MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS - BETTYCROC…
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 20 minutes
Cuisine Mexican
Calories 320 per serving
- Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
CLASSIC MEAT & CHEESE LASAGNA RECIPE | LAURA IN THE ...
- 1) In a large saucepan cook the onion with the olive oil over medium heat, until soft and translucent about 5 minutes. 2) Stir in the sausage and ground beef, breaking it up with a wooden spoon. Cook until the meat is just about cooked through. Add the wine and cook for 1 minute. 3) Add the tomato puree and if the tomato puree is very thick add � cup of water. Partially cover the pan, turn the heat down to medium low and cook for 4 hours checking on it every now and then and just giving it a stir. 4) After 4 hours, season with salt and pepper to taste and add the basil leaves partially tearing them as u add them in. Turn heat off and let sit for 10 minutes. 5) Preheat oven to 375 degrees. Assembling the Lasagna: 6) Cook the lasagna noodles only for 4 or 5 minutes not cooking them all the way though but just enough so that they are pliable. 7) In a large bowl mix together the ricotta, � cup of parmiggiano reggiano, the egg and season lightly with salt and pepper 8) Oil a 13 by 9� deep dish casserole dish. Spread a thin layer of meat sauce on the bottom of the casserole dish. Place a few sheets of lasagna noodles in the pan in a single layer overlapping slightly. Spread evenly with � of the ricotta mixture, add about 1 cup or so of meat sauce and spread evenly. Arrange some slices of mozzarella and sprinkle with parmigiano reggiano. 9) Repeat step 8, 3 more times finishing with the mozzarella and parmigiano reggiano. 10) Bake for 1 hour or until the top is golden brown and the lasagna is bubbly at the bottom. Sprinkle the top with fresh basil. 11) Wait for 20 minutes before cutting otherwise it will fall apart. This is the most delicious meat and cheese lasagna just like I remember eating when I was a child. If you have any leftovers cut into portions and wrap with aluminum foil and freeze. It freezes perfectly and when you are ready to reheat simply stick it in a 375 degree oven for 25 minutes or if you can�t wait that long, place it on a microwave safe dish, cover it with another microwave safe dish and microwave on high for 6 or 7 minutes.
PUMPKIN LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 20 minutes
Category Dinner
Calories 310 calories per serving
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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