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How To make Homestyle Lasagna Rolls
1 1/2 lb Ground Beef
1 c Fresh Mushrooms; chopped
1 md Onion; finely chopped
1 sm Carrot; minced
Clove Garlic; minced 1/4 c Dry Red Wine
1/8 ts Nutmeg
1/8 ts Cayenne Pepper
2 c (8oz) Mozzarella Cheese *
Egg; lightly beaten 1/4 c Parmesan Cheese
Jar Ragu Spaghetti Sauce ** 3/4 pk Lasagna Noodles ***
Salt and Pepper to taste * Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package) Cooked and drained Preheat oven to 350?. In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins. In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tbls Parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 13x9" baking dish. Evenly spread 1/3 cup meat filling over length of each lasagna noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish. Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly.
How To make Homestyle Lasagna Rolls's Videos
DIY Best Seafood Lasagna Recipe
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Here with another recipe and this video is a #callaboration #seafoodlasagarecipe
We are giving to you this Seafood Lasagna Recipe I hope you find it easy to follow
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What you will need
12 Lasagna pasta
1 pk seafood mix(optional)
1 cup mozzarella /1/2 cup sharp cheddar
1 cup cream cheese
1 onion chop
1 stick butter
1 pk frozen spinach
2 tbsp. mince garlic
chopped red bell pepper
1/3 cup all purpose flour
parsley
1 cup chick broth
1/2 cup heavy whipping cream
1 /2 cup alfredo sauce
................SEASONINGS...……………..AS NEEDED............…..FOR YOU TASTE......
salt/black pepper
onion powder/garlic powder
old bay seasoning
combo seasoning/all purpose seasoning
1 tsp vinegar
1 tbsp. hot sauce
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BAKED @ 350* 45 MINS...(UNCOVERED)
Chicken Lasagna Recipe|My Homestyle Lasagna Recipe|Sylheti Channel
Ingredients
2 packet lasagna sheet
5 lbs chicken Keema
1 cup Onion sliced
3 tablespoon Garlic chopped
1 tablespoon ginger paste
1 teaspoon red Chilli flakes
1 teaspoon sugar
1 teaspoon Italian seasoning
6 cups Mozerella cheese
3 cups pasta sauce
Oil 3 tablespoon
Salt to taste
How to Make American Lasagna | Allrecipes.com
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Watch how to make a comfort food classic. This American take on traditional lasagna features three kinds of cheese and layers of saucy beef. Let the casserole sit in the refrigerator overnight, and it's even better!
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Banquet Homestyle Lasagna Bake - My Way - Part 2
Easy Homestyle Lasagna Bake kicked up with bell peppers, mushrooms, tomatoes, onions, cheese & ground beef!
Part 2: The finished product & plating up!
Easy Lasagna Rollups with Ragú Homestyle Pasta Sauce
It's easy to make lasagna rollups when you use NEW Ragú Homestyle pasta sauce.
Super Soft & Fluffy Cinnamon Rolls Recipe
The softest cinnamon rolls I ever made! Before they used to turn out so dry and crummy, but now I don't use any other recipe than this one!
Printable RECIPE:
DOUGH (CLICK ABOVE LINK FOR METRIC MEASUREMENTS)
2½ cups all purpose flour
¼ cup sugar
2¼ teaspoons instant yeast
½ teaspoon salt
½ cup whole milk
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
¼ cup water
FILLING
¼ cup butter soft
⅓ cup brown sugar
1 tablespoon cinnamon
pinch salt
CREAM CHEESE GLAZE
4 ounces cream cheese room temperature
2 tablespoons butter room temperature
¾ - 1 cup confectioner's sugar
½ teaspoon vanilla
INSTRUCTIONS
For the dough, combine in a large bowl the flour, sugar, instant yeast and salt. Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted. Add vegetable oil and vanilla.
Cool milk mixture to lukewarm if necessary. You should barely be able to feel it when you stick your finger in it. Make a well in the dry ingredients and add milk mixture. Add egg and water. Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough. Knead 6-8 minutes using the dough hook attachment or by hand. Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky. If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth. Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
While dough is rising, combine the brown sugar and cinnamon in a small bowl for the filling. Once the dough has proofed, roll out into a rectangle that measures 15x10 inches. Use a small amount of flour on your work surface to prevent sticking. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture. Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
Using a sharp knife or a piece of string, cut the roll into 8-12 buns. Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic. Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles. Set aside to cool while making the frosting.
For frosting, cream together cream cheese and butter until smooth. You can do this by hand or with an electric mixer. Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
Frost cinnamon rolls while they are still slightly warm but not too hot. The frosting should not melt. Serve immediately or keep well wrapped in the refrigerator for up to 5 days.
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