Hurry Up Lasagna Recipes

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LASAGNA ROLL UPS



Lasagna Roll Ups 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 Recipes     European     Italian

Time 1h

Yield 12

Number Of Ingredients 7

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, Carbohydrate 42.2 g, Cholesterol 48.3 mg, Fat 18.7 g, Fiber 4.5 g, Protein 31.3 g, SaturatedFat 9 g, Sodium 775 mg, Sugar 7.8 g

HURRY-UP LASAGNA



Hurry-Up Lasagna image

How to make Hurry-Up Lasagna

Provided by @MakeItYours

Number Of Ingredients 6

1 jar (48 oz.) tomato and sliced mushroom pasta sauce
2 pkg. (9 oz. each) fresh fettuccine, uncooked
4 cups (30 oz.) Sargento® Whole Milk Ricotta Cheese
1 cup minced fresh parsley
4 oz. thinly sliced pepperoni, divided
3 cups (12 oz.) Sargento® Chef Blends™ Shredded 4 Cheese Pizzeria, divided

Steps:

  • Spread 1 cup sauce in bottom of 13x9-inch baking pan. Carefully place one-third uncooked fettuccine over sauce, making sure fettuccine is covered with sauce.
  • Combine Ricotta cheese and parsley. Layer 2 cups Ricotta mixture, half of the pepperoni, 1 cup sauce and 1 cup shredded cheese. Repeat layers of fettuccine, 2 cups Ricotta mixture, pepperoni, sauce and 1 cup shredded cheese. Top with remaining fettuccine and sauce, making sure sauce completely covers fettuccine.
  • Cover and bake in preheated 375°F oven 1 hour. Uncover; bake 5 minutes more. Sprinkle with remaining 1 cup shredded cheese. Let stand 10 minutes before serving.

HURRY UP LASAGNA



Hurry up Lasagna image

I love any recipe for lasagna where I don't have to first cook the noodles. This is a different take on the traditional lasagna using fettuccine noodles instead of. Also, feel free to add ground beef to the sauce mix as this only calls for pepperoni's to be used.

Provided by CoffeeB

Categories     Potluck

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 6

1 (48 ounce) jar spaghetti sauce
1 (16 ounce) package spaghetti noodles, uncooked
20 ounces ricotta cheese
1 cup fresh parsley
4 ounces pepperoni, sliced
36 ounces Italian cheese blend, shredded, divided

Steps:

  • Spread 1 cup sauce in bottom of a 9x13 inch baking pan.
  • Carefully place 1/3 uncooked spaghetti noodles over sauce, making sure to coat spaghetti with sauce.
  • Combine the ricotta cheese and parsley.
  • Layer 2 cups ricotta mixture, 1/2 the pepperoni, 1 cup sauce and 1 cup cheese.
  • Top with remaining spaghetti noodles , 2 cups ricotta mixture, pepperoni, sauce and 1 cup cheese.
  • Top with remaining spaghetti and sauce, making sure sauce completely covers noodles.
  • Cover with foil.
  • Bake 375 degrees for 1 hour.
  • Uncover and bake 5 minutes longer.
  • Sprinkle with remaining cheese.
  • Let stand 10 minutes before serving.

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