Baked Lasagna Roll Ups Recipes

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS

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.

LASAGNA ROLL UPS II

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.

LASAGNA ROLL UPS

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.

LASAGNA ROLL-UPS

Steps:

• Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
• Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
• Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
• Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
• If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

LASAGNA ROLL UPS

Steps:

• In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

BAKED LASAGNA ROLL-UPS

Steps:

• In a bowl, combine the spinach, egg, ricotta cheese, 2 tablespoons Parmesan cheese, salt, pepper and nutmeg. Place 2 pieces of ham on each noodle. Spread with 1/3 cup spinach mixture. Roll up and place seam side down in a greased 13x9-in. baking dish. Top with spaghetti sauce., Cover and bake at 350° for 40-45 minutes or until heated through. Uncover; sprinkle with remaining Parmesan. Let stand for 15 minutes before cutting.

BAKED LASAGNA ROLL-UPS

Steps:

• Bring a large saucepan of generously salted water to a boil. Add half the noodles, dropping each in separately, and cook, stirring gently, until pliable but still firm, about 4 minutes. Lift the noodles out of the water with a slotted spoon then lay them on a sheet of foil in a single layer, not touching. Lightly drizzle the noodles with 1 tablespoon olive oil then rub them all over to coat well. Repeat with the remaining noodles and 1 tablespoon olive oil.
• Heat 2 tablespoons of the olive oil in a medium saucepan over medium-low heat Add the onion and cook, stirring occasionally, until completely soft and starting to caramelize, about 20 minutes. Stir in the tomato paste and garlic and cook, stirring until lightly caramelized, 1 to 2 minutes. Add the tomatoes, bay leaf and 1 cup water and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Discard the bay leaf. Carefully puree the sauce in a blender until smooth and return it to the pot. Stir in the parsley and season with salt and pepper.
• Preheat the oven to 375 degrees F. Shred half of the mozzarella on the large holes of a box grater. Add it to a large bowl, along with the ricotta, Parmesan, basil, eggs, 1 teaspoon salt and the 1/2 teaspoon pepper and stir to combine. Divide the ricotta mixture among the noodles, putting 2 to 3 tablespoons in each, and spread into an even layer. Reserve the remaining piece of mozzarella.
• Lightly grease a 9-inch springform pan with the remaining 1 tablespoon olive oil and spread 1/2 cup of the sauce over the bottom. Cut each lasagna noodle in half lengthwise then roll each noodle strip into a pinwheel. Rotate the pinwheels so the frilly ends are on top, then transfer them to the prepared pan in a snug, even layer. Pour the remaining sauce over the noodles, using the back of a spoon to spread it evenly over the top and into any gaps.
• Cover the pan with foil and bake until the noodles are tender and the lasagna is warmed through and bubbling, about 30 minutes. Remove the pan from the oven. Tear the remaining mozzarella into pieces and scatter them over the noodles. Return the lasagna to the oven until the mozzarella is just melted, 5 minutes. Let cool 10 minutes before unmolding. Carefully remove the sides of the pan, top with basil leaves and serve immediately.