Sausage & Broccoli Lasagna Roll-Up Recipe!
Instead of layers, roll up sweet sausage, tender broccoli, and cheese in lasagna noodles for a fun change of pace.
Ingredients:
• 1 pound of Sweet Italian Sausage
• 16 oz Alfredo Sauce
• 15 oz Light Ricotta Cheese
• 1 cup chopped broccoli
• ¼ cup diced onion
• 2 large cloves of garlic, minced
• 1 teaspoon dried basil
• 8-9 lasagna noodles, cooked
• 2 Tablespoons grated parmesan cheese
• Pepper to taste
• Chopped fresh parsley (optional)
Directions:
• Cook sausage until no longer pink. Drain on a paper towel-lined plate and cool completely.
• Lightly coat a 9x13 baking dish with non-stick cooking spray. Spread ¼ cup of Alfredo sauce in the bottom of the dish and set aside.
• In a medium bowl, combine sausage, broccoli, ricotta, onion, garlic, and basil.
• Spread a generous amount of mixture down each noodle and roll up. Place seam side down in the baking dish. Top with the remaining sauce.
• Cover and bake at 350F for 40 minutes. Uncover and sprinkle with parmesan and season with pepper. Continue baking until hot and bubbly (about 15 minutes). Sprinkle parsley over top and serve.
Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna
Vegetable lasagna with tender zucchini, yellow squash and roasted red peppers in a light tomato sauce and assembled with noodles and cheese. Easily adaptable vegetable lasagna recipe. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 14 lasagna noodles (2 extra for filling in holes)
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, (3 cloves)
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded
• Salt and fresh ground black pepper, to taste
✅ FULL RECIPE:
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Lasagña Roll Ups | Fat Free | Vegetarian | Nut Free | Vegan | Indian Italian Recipe
Hey! Hope you're doing well!
So, I've noticed that many people enjoy eating Italian foods this time of the year. But when it is loaded with cheese or wheat or meat, they think twice before taking a second serving.
I decided, I wanted to create a similar tasting guilt free Lasagña Recipe so we wouldn't have to think twice before eating it.
I hope you not only enjoy watching the video but also making it.
The vegan ricotta cheese is flavorful and the sauce is so delicious. It is a perfect blend between sweet and savory. I'm ????typing this.
Show some ????for my channel by SUBSCRIBING
Music - From Youtube Audio Library (Bushwick Tarentella Thatched)
How To Make Lasagna For Two from Don Angie
Married couple and co-owners of Don Angie in Manhattan's West Village, Angie Rito and Scott Tacinelli, make lasagna for two in the Munchies Test Kitchen. This rolled lasagna, which is Don Angie’s most popular dish, includes a homemade pasta dough, béchamel sauce, Bolognese sauce, and parmesan and mozzarella cheeses. Check out the recipe here: to Munchies here:
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Five Layers Vegetarian Lasagna
Nothings beats our crowd-pleasing Five layers veg Lasagna for a dinner night with friends. In just 40 minutes, you can have a delicious vegetarian dish that will hit those cheese cravings as well as help you meet your veggie servings. What's not to love? Get cooking now! And if you enjoy it, don't forget to share this recipe with your friends on social media.
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Happy Herbivore Lasagna Rolls Recipe Low Fat No Oil Vegan
You can get the recipe among other AMAZING recipes for free on Happy Herbivore Website. I am a total Herbie addict and love all her recipes that is why I own ALL her cook books. They are all no oil and low fat vegan food. Everything I cook from any of her cook books my kids and husband eat and love.
The only modifications I made was adding less tofu, more spinach and baking instead of cooking on stove top.