MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS RECIPE ...
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
STICKY LAMB CHOPS | LAMB RECIPES | JAMIE OLIVER RECIPES
Total Time 15 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
- Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
- Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
- Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
- Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.
Nutrition Facts : Calories 571 calories, FatContent 36.2 g fat, SaturatedFatContent 14.7 g saturated fat, ProteinContent 26.5 g protein, CarbohydrateContent 36.7 g carbohydrate, SugarContent 32.1 g sugar, SodiumContent 0.8 g salt, FiberContent 8.5 g fibre
More about "recipes for meat lovers recipes"
MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS RECIPE ...
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.
STICKY LAMB CHOPS | LAMB RECIPES | JAMIE OLIVER RECIPES
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 571 calories per serving
- Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
- Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
- Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
- Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
- Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.
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From weber.com
Total Time 12 hours 30 minutes
Category Red Meat
Calories calories per serving
- Serve the brisket warm on the buns.
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