Broccoli Bacon Lasagna Roll Ups Recipes

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CHICKEN AND BROCCOLI LASAGNA ROLLS



Chicken and Broccoli Lasagna Rolls image

Take pasta to new heights with this clever creation. A cheesy mixture of chicken and broccoli is rolled into lasagna noodles, making enough for two dinners. It's nice to have a pan of these roll-ups in the freezer for unexpected company. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 casseroles (3 servings each).

Number Of Ingredients 14

1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup whole milk
1-1/2 cups shredded Monterey Jack cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli, thawed and drained
2 large eggs, lightly beaten
3/4 cup dry bread crumbs
1 jar (6-1/2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
1/2 teaspoon salt, optional
12 lasagna noodles, cooked and drained

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Pour 1/3 cup each into 2 greased 8-in. square baking dishes; set aside., In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks. , Place 6 roll-ups curly end down in each baking dish. Top with remaining cheese sauce., Cover and freeze 1 casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks., To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed.

Nutrition Facts : Calories 617 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 914mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 4g fiber), Protein 42g protein.

BROCCOLI LASAGNA ROLLS



Broccoli Lasagna Rolls image

If you are looking for a dish that takes some time to prepare, but is worth every second because the presentation is so pleasing, this is the dish for you! This recipe came from The Soy of Cooking by Marie Oser and is a great low-fat, vegan version of homemade lasagna. ENJOY!

Provided by Lindsey Lawrence

Categories     Vegetable

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

3/4 broccoli floret, cut into 20 florets
25 ounces tomato sauce
1 (28 ounce) can plum tomatoes
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (6 ounce) can tomato paste
6 ounces Burgundy wine
4 fresh basil leaves or 1 teaspoon dried basil leaves
1/2 garlic (fresh or powder)
2 bay leaves
1 (8 ounce) package lasagna noodles
3 3/4 cups firm tofu, drained
1/3 cup scallion
4 garlic cloves, minced
10 ounces chopped broccoli
1/2 cup nutritional yeast
1 teaspoon thyme
1 tablespoon Braggs liquid aminos
fresh basil (for garnish)

Steps:

  • Preheat oven to 350°F.
  • Blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.
  • Stir tomato ingredients together in saucepan over med-low heat.
  • Add wine and stir.
  • Add spices and simmer.
  • Cook noodles and rinse in cool water.
  • Place tofu in a mixing bowl and mash with hands, potato masher or whisk.
  • Add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.
  • Drain noodle and cover a 9x13 pan with tomato sauce mixture.
  • Do not forget to remove the bay leaves.
  • Place a noodle on a flat surface (ex. cutting board) and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.
  • Take two of the broccoli florets and tuck into both open ends of the noodle.
  • Arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.
  • Top with the remaining sauce and a basil leaf.
  • Cover with foil and bake 30 minutes.
  • Remove the foil and bake another 15 minutes.

Nutrition Facts : Calories 240.2, Fat 3.4, SaturatedFat 0.6, Sodium 627, Carbohydrate 39.9, Fiber 7.3, Sugar 10.3, Protein 14.4

BROCCOLI-BACON LASAGNA ROLL UPS



BROCCOLI-BACON LASAGNA ROLL UPS image

Categories     Cheese     Pasta     Bake     Dinner     Casserole/Gratin     Bacon     Broccoli

Number Of Ingredients 22

10 lasagna noodles
1/2 lbs thick cut bacon, cooked and crumbled
1 small onion
2 C broccoli, finely chopped
2 cloves garlic, minced
16 oz low fat ricotta cheese
1 egg
1/4 C Parmesan cheese
1 C sharp Cheddar cheese
1/4 tsp basil
1/4 tsp oregano
salt and pepper
8 slices Provolone cheese (from deli)
For the Sauce:
1 can crushed tomatoes (35 oz)
1/4 cup of olive oil
1 small onion, minced
4 cloves of garlic, minced
1/4 tsp dried basil
1/2 tsp of dried oregano
salt and pepper to season
a pinch of sugar

Steps:

  • In a large pot of boiling salted water, cook noodles to al dente; about 5-7 minutes. Drain and lay flat on a clean cutting board. Preheat oven to 350 degrees. In a sauce pan, heat 1/4 C olive oil; over medium heat. Add onion and garlic and cook until onion is translucent; about 2-3 minutes. Add in crushed tomatoes, basil, oregano, salt, pepper and sugar. Bring to a boil, reduce heat and simmer while assembling the roll ups. In a skillet, heat 2 Tbs olive oil, over medium heat. Add onion, broccoli and garlic and cook until onion is translucent and broccoli is bright green in colour. Remove from heat and cool slightly. In a bowl, combine ricotta, egg, Parmesan, Cheddar, basil, oregano a pinch of salt and pepper, cooled broccoli mixture and three quarters of the cooked bacon. Separate filling among the cooked lasagna noodles, spreading evenly and leaving a 1/4 inch edge at one of the narrow ends (this will help if the filling shifts while rolling). Starting at the opposite narrow end, roll up noodles and filling, jelly roll style. Repeat with all noodles. Coat bottom of a 9x13 inch casserole dish with a few ladles of marinara sauce. Place lasagna rolls, seam side down, into the casserole dish. Top with remaining sauce, top with Provolone slices and sprinkle with remaining bacon. Cover with foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly.

BACON CHICKEN ALFREDO LASAGNA ROLL



Bacon Chicken Alfredo Lasagna Roll image

Make and share this Bacon Chicken Alfredo Lasagna Roll recipe from Food.com.

Provided by EricD0768

Categories     Pork

Time 55m

Yield 1 Loaf, 6 serving(s)

Number Of Ingredients 12

16 slices bacon, thick-cut
1 tablespoon butter
4 garlic cloves, minced
2 cups heavy cream
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 rotisserie chicken or 2 cooked chicken breasts, shredded
5 lasagna noodles, cooked
6 slices mozzarella cheese
1 cup spinach

Steps:

  • Preheat oven to 400°F (200°C).
  • Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
  • In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
  • Add the cream, and bring to a boil.
  • Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
  • Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
  • Mix the chicken with the sauce until thoroughly combined.
  • On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
  • Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
  • Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
  • While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
  • Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
  • Unwrap and transfer to a baking tray.
  • Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
  • Cool for about 15 minutes, then transfer the roll to a cutting board.
  • Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.

Nutrition Facts : Calories 668.3, Fat 55.8, SaturatedFat 29.6, Cholesterol 186.8, Sodium 954.3, Carbohydrate 18.6, Fiber 0.9, Sugar 1, Protein 23.6

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