Best Ruffled Lasagna Roll Ups Recipes

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:

• 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.

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).

RUFFLED LASAGNA ROLL-UPS

Steps:

• Bring a large pot of salted water to boil. Position an oven rack in the middle of the oven and preheat to broil. Rub 1 teaspoon olive oil on the bottom of a baking sheet to prevent the noodles from sticking.
• Cook the lasagna according to the package directions for al dente.
• Meanwhile, heat 1 tablespoon olive oil in an oven-safe medium skillet over medium-high heat. Add the sausage and cook until sausage is browned, breaking it into crumbles with a wooden spoon, 4 to 5 minutes. Set aside to cool. Reserve the skillet for assembling the lasagna.
• Combine the ricotta, spinach, mozzarella and 2 tablespoons grated Parmesan in a medium bowl.
• When the lasagna noodles finish cooking, drain them, then rinse them with cold water. Lay the noodles on the prepared baking sheet in a single layer so the edges touch each other. Cut the noodles in half lengthwise with the tip of a paring knife.
• Spread the ricotta mixture evenly over the noodles with an offset spatula. Evenly sprinkle the sausage on top of the ricotta mixture.
• Spread the marinara sauce on the bottom of the medium skillet used to cook the sausage. Carefully roll each noodle into a pinwheel starting from the short end, using your fingers to keep the ricotta and sausage contained. Rotate the pinwheels so the frilling ends are on top, then transfer them to the prepared skillet with the marinara sauce in a snug, even layer.
• Brush the tops of the lasagna roll ups with the remaining 2 tablespoons of the olive oil and sprinkle evenly with the remaining 1/4 cup grated Parmesan. Put the skillet of over medium heat and cook until the sauce simmers and the filling is warmed through, 2 minutes. Broil until the top is dark golden, 2 to 3 minutes.
• Serve the lasagna roll ups with the sauce.

LASAGNA ROLL-UPS

Steps:

• 1. Boil the lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool, and lay flat on a sheet of foil. Set aside.
• 2. In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper, and garlic and sauté for 4 to 5 minutes, until the vegetables are starting to soften.
• 3. Remove the veggie mixture from the pan. Add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat and add the diced tomatoes, tomato paste, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the veggie mixture. Stir to combine. Let the mixture simmer on low heat for 30 minutes.
• 4. To make the filling, combine the ricotta, 1/2 cup of the mozzarella, 3/4 cup of the Parmesan, the eggs, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, 3 tablespoons of the parsley, and 3 tablespoons of the basil. Stir to combine.
• 5. To assemble, spoon a thin layer of sauce into the bottom of a 9 x 13-inch baking pan OR five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons of the ricotta filling on each noodle and roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pans (four will fit in each loaf pan, or you can fill a 9 x 13-inch pan with the roll-ups). Top evenly with the remaining sauce, mozzarella, and Parmesan.
• 6. Follow the instructions to freeze below. If you're making the roll-ups right away, preheat the oven to 375°F, place the pan(s) on a baking sheet, and bake for 20 minutes, until hot and bubbly.
• 7. Serve with salad and a hunk of bread. Convenient and wonderfully good!

MAKE-AHEAD LASAGNA ROLL-UPS RECIPE BY TASTY

Steps:

• Cook lasagna noodles al dente.
• In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
• Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
• In a bowl, combine ricotta, Italian seasoning, and egg.
• Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
• Let cool completely, then freeze up to 4 days.
• To bake, let thaw in the refrigerator during the day.
• Preheat oven to 350°F (180°C).
• Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
• Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
• Enjoy!

FAVORITE LASAGNA ROLL-UPS

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Stir in cream cheese and 1/3 cup pasta sauce. , Drain noodles; spread 1/4 cup meat mixture on each noodle. Sprinkle each with 2 tablespoons cheese; carefully roll up., Spread 2/3 cup pasta sauce into an ungreased 13x9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce and cheese. Cover and bake for 20 minutes. Uncover; bake until sauce is bubbly, 10-15 minutes longer. If desired, sprinkle with parsley.

LASAGNA ROLL UPS

Steps:

• Cook lasagna according to package and drain.
• In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram.
• Spread evenly on lasagna strips.
• Cut strips in half crosswise.
• Roll strips jelly-roll style.
• Cut each roll in half, leaving ruffled edge at top and bottom.
• In 10x15 inch baking dish spread 3/4ths of sauce.
• Arrange roll ups (curly edges up) on sauce.
• Top with remaining sauce and Parmesan cheese.
• Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot.
• Can be frozen for later baking.

LASAGNE ROLL-UPS RECIPE BY TASTY

Steps:

• Brown off the minced beef in a pan then add the onions.
• Cook this through for a minute or so then add the tomatoes, garlic, oregano and basil, then season with a little bit of salt and a good bit of pepper.
• Stir it all together and allow to simmer for a few minutes until the sauce has reduced slightly and everything is cooked well then set aside.
• In a mixing bowl, add the ricotta, grated mozzarella, parmesan, parsley and egg. Season with salt and pepper. Mix this all up until it's well combined.
• Preheat oven to 180°C (350°F) Gas mark 4.
• Cut the lasagne sheets in half length ways and put them onto a baking tray.
• Put a few tablespoons of the tomato and beef mixture all the way down the sheet, leaving a bit of space on each end to help when you roll it. Don't overfill this here, otherwise it'll get messy!
• Place a layer of the cheese mixture on top of the beef mixture in the same way.
• Roll the lasagne sheets up to form little cylinders full of lovely stuff, if the filling spills out, just shove it back in.
• Top each roll-up with another tablespoon of both the beef and cheese then sprinkle a tablespoon of parmesan over all of it.
• Bake in the centre of the pre-heated oven for 12-15 minutes until the cheese mixture on top has browned slightly.
• Enjoy!