MUSHROOM LASAGNA ROLL UPS RECIPES

LASAGNA ROLL UPS RECIPE | ALLRECIPES

Lasagna Roll Ups Recipe | Allrecipes image

This is a good freeze and eat later meal. It uses tofu, but you'd never know it! My cooking co-op loved this recipe! You can individually freeze the roll ups on a cookie sheet and place in a freezer bag.

Provided by BETTIE

Categories World Cuisine European Italian

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Steps:

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Nutrition Facts : Calories 455 calories, CarbohydrateContent 42.2 g, CholesterolContent 48.3 mg, FatContent 18.7 g, FiberContent 4.5 g, ProteinContent 31.3 g, SaturatedFatContent 9 g, SodiumContent 775 mg, SugarContent 7.8 g

SPINACH LASAGNA ROLL RECIPE - SKINNYTASTE

Spinach Lasagna Roll Recipe - Skinnytaste image

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.

Provided by Gina

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 9

Number Of Ingredients 8

Ingredients

2 cups homemade marinara sauce (plus more for serving)
9 uncooked lasagna noodles (wheat or gluten-free)
10 oz package frozen chopped spinach (thawed and squeezed well)
15 oz part skim ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 large egg
kosher salt and fresh pepper
9 tbsp about 3 oz part skim mozzarella cheese, shredded

Steps:

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
Cook noodles according to package directions, then drain.
Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.

Nutrition Facts : ServingSize 1 roll, Calories 253 kcal, CarbohydrateContent 28 g, ProteinContent 14.5 g, FatContent 8 g, SaturatedFatContent 4.5 g, CholesterolContent 28 mg, SodiumContent 285 mg, FiberContent 2 g, SugarContent 1 g

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LASAGNA ROLLS RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
Cuisine italian

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.

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SPINACH LASAGNA ROLL UPS RECIPE | ALLRECIPES

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