Tomato Basil Lasagna Rolls Recipe 455

SUNNY'S EASY TOMATO AND BASIL LASAGNA ROLL-UPS

Steps:

• Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry.
• Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine.
• Assemble: Preheat the oven to 375 degrees F.
• Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil.
• Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 5 to 10 minutes. Garnish with Parmesan and more herbs.

LASAGNA ROLLS

Steps:

• Heat 2 tablespoons olive oil over medium-low heat. Sauté onion and garlic until onions are translucent, about 3 minutes.
• Add tomato paste and stir well. Add crushed tomatoes, oregano, and simmer over low heat for 30 minutes covered with the lid left slightly open. Season tomato sauce with salt and pepper, plus more to taste as needed. Meanwhile, make the lasagna rolls.
• Preheat oven to 350°F. Lightly grease a 13" x 9" baking dish.
• Cook lasagna noodles in salted boiling water according to the package directions. Cook a few extra noodles in case they break. Drain noodles and quickly lay out on a clean towel to dry and cool down.
• Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add spinach, kale, and zucchini. Saute until vegetables are wilted, about 3 minutes.
• Combine vegetable mixture with 1 ½ cups ricotta, ⅓ cup parmesan, ⅔ cup mozzarella, salt, pepper, and nutmeg. Taste filling and add more seasoning as needed.
• Spread 3-4 tablespoons of filling over the length of each noodle (8 total). Leave about ½-inch of space at the end of the noodle so the cheese does not come out at the end as you roll. Roll the noodles from bottom to top, but not too tight.
• Place in the greased baking dish side by side. Pour about 1 cup tomato sauce evenly over the rolls and sprinkle the remaining ⅓ cup mozzarella over the top.
• Bake for 20 to 25 minutes, or until heated through and sauce is bubbling.
• Combine the diced tomato and basil together in a small bowl. Serve lasagna rolls topped with the tomato basil topping and garnish with chopped parsley.

LASAGNA ROSES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
• Add the ground beef, breaking it apart with a spoon, and stir until browned.
• Add the sausage, breaking it apart with a spoon, and stir until browned.
• Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
• Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
• Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
• Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
• Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
• Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
• Place the spiral lasagna noodle in a greased muffin tin.
• Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
• Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
• Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
• Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
• Pour about 2 tablespoons of the sauce in between the noodle "petals". Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
• Bake for about 30 minutes, until the top of the noodles are golden and crispy.
• Let cool for about 5 minutes before removing from muffin tin.
• Serve over tomato sauce.
• Enjoy!

LASAGNA ROLLS WITH TOMATO SAUCE

Steps:

• Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.
• Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
• Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.
• Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
• Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
• Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes.

FLORENTINE LASAGNA ROLL-UPS

Steps:

• Put a pot of salted water on to boil. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Cook half the lasagna noodles in boiling water until tender, about 8 minutes. With tongs or a slotted spoon, transfer the noodles to a large bowl of cold water. Repeat with the remaining noodles. Drain and arrange the noodles in a single layer on clean kitchen towels. Cover with plastic wrap to keep from drying out. Set aside.
• Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside 1/4 cup of the onion mixture. Add flour to the onion mixture remaining in saucepan and cook, stirring constantly, for 1 minute. Gradually whisk in milk and return to a simmer; cook, whisking, until thickened to the consistency of heavy cream, 3 to 4 minutes. Remove from heat and season with salt and pepper. Spoon 1/2 cup of the sauce into bottom of the prepared baking dish. Set aside.
• Process cottage cheese in a food processor until smooth. Add the reserved 1/4 cup onion mixture, spinach and mozzarella; pulse until finely chopped. Season with salt, pepper and nutmeg. Add egg and pulse until blended.
• Spread about 3 tablespoons spinach mixture over 1 noodle. Roll up firmly and place seam-down in the prepared pan. Repeat with the remaining noodles and spinach mixture. Spoon the remaining sauce evenly over roll-ups and sprinkle with Parmesan.
• Bake roll-ups, uncovered, until bubbling and golden, 25 to 30 minutes. Cool for 5 minutes before serving.

TOMATO-BASIL LASAGNA ROLLS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper. Sauté onion in hot oil in a 3 quart saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls. Bake, covered, at 350°F. for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings. Note: We tested with Classico Tomato & Basil pasta sauce.