RONZONI LASAGNA RECIPE ON BOX RECIPES

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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

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

EASY MACARONI CASSEROLE - SKINNYTASTE



Easy Macaroni Casserole - Skinnytaste image

This super easy macaroni casserole is a baked pasta dish with ground turkey, veggies, marinara sauce and cheese. Kid-friendly and no need to pre-cook the pasta!

Provided by Gina

Categories     Dinner

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 14

1 lb 93% lean ground turkey
1 tbsp olive oil
1 cup chopped onion
1 medium red pepper (chopped)
1/4 cup finely diced celery
1/4 cup finely diced carrots
1 cup sliced mushrooms
1 14.5 oz can petite diced tomatoes, drained
2 cups marinara sauce (I used my own homemade)
2 cups water
1/2 tsp Italian seasoning
1 tsp Kosher salt
8 oz shredded mozzarella cheese
8 oz uncooked DeLallo whole wheat elbows

Steps:

  • In a large deep non-stick skillet, brown the ground turkey over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks.
  • Set aside on a dish.
  • Add olive oil to the skillet, reduce heat to medium and add the onion, red pepper, celery and carrots; sauté until the vegetables soft, about 6 to 7 minutes.
  • Return the turkey to the skillet along with the remaining ingredients except for the pasta and cheese.
  • Bring to a boil and then lower heat to medium-low and simmer for 20 minutes.
  • While simmering, heat oven to 350°F.
  • Spoon just enough of the turkey/vegetable mixture to cover the bottom of a 9x13 pan.
  • Cover with uncooked pasta.
  • Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
  • Cover with foil and bake 50-55 minutes.
  • Remove from oven and let stand, covered, for 15 minutes.
  • Divide into 8 servings.

Nutrition Facts : ServingSize 1 /8th, Calories 338 kcal, CarbohydrateContent 31 g, ProteinContent 21 g, FatContent 13 g, CholesterolContent 63 mg, SodiumContent 581 mg, FiberContent 5 g, SugarContent 2 g

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