How To make Vegetable Lasagna Roll Ups
MM: Vegetable Lasagna Roll-Ups
FILLING:
1 c Part-skim ricotta cheese
1/4 c Part-skim mozzarella cheese
1/4 c Freshly grated Parmesan
-cheese 8 oz Fresh spinach, washed and
-coarsely chopped 1 cn (15 oz) white kidney beans
-drained and rinsed 2 tb Fresh chopped oregano
2 tb Fresh chopped basin
8 oz Raw lasagna noodles
SAUCE:
3 ts Extra-light olive oil with
-a dash of sesame oil 2 c Chopped onions
2 Cloves garlic, peeled,
-chopped 2 c Finely diced eggplant
1 lg Red bell pepper, seeded
-and finely diced 2 tb Low-sodium tomato paste
1/4 ts Red pepper flakes
1 c Red wine
1 cn (16 oz) whole tomatoes
-with liquid 1 tb Freshly squeezed lemon juice
1/2 ts Freshly ground salt
1/2 ts Freshly ground black pepper
2 tb Freshly grated Parmesan
-cheese Combine in a large mixing bowl the three cheeses, the spinach, half the beans, half the oregano, and half the basil. Set aside. Cook the noodles al dente. Cool them under cold water when they're cooked the way you like them. Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet over medium-high heat and fry the onions and the garlic for 5 minutes, stirring often. Transfer half to the spinach and cheese filling and set the other half aside. Wipe the pan clean. Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the eggplant for 8 minutes, stirring often. It's important that the bottom of the pan does not scorch. Spoon the cooked eggplant into the filling mixture and stir well. Wipe the pan clean. Add the remaining oil to the same pan and, over medium heat, cook the red bell pepper for 3 minutes. Spoon the cooked pepper into the filling mixture. Wipe the pan clean. Add the tomato paste to the same pan and, over medium heat, cook until it turns brownabout 5 minutes. It is very important it doesn't burn but just browns. Stir in the red pepper flakes and the wine, bring to a boil, lower the heat to a simmer and reduce the liquid by about one fourth:
about 15 minutes. Add the canned tomatoes and their liquid, stirring until the tomatoes break into pieces. Add the remaining beans, oregano, basil, and reserved cooked onions and garlic and cook for 5 minutes at a very low simmer. Stir in the lemon juice, salt, and black pepper and mix well. Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling into a rough ball, lay on one end of the lasagna and roll it up end to end. Repeat with the remaining noodles. Pour the sauce into a 9" X 13" baking pan. Place the lasagna rolls on top, seam side down, and spoon some of the sauce over them. Cover with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan cheese and bake for 5 minutes. -----
How To make Vegetable Lasagna Roll Ups's Videos
Sheet Pan Lasagna | How To Make Lasagna | Quick and Easy #onestopchop
One of the recipes in our cookbook thats gone make your dinner the best! We swear this is easier and quicker than regular lasagna and BUSSIN! Get the cookbook now because it's definitely almost sold out! @kimmyskreations1
To purchase the cookbook visit
Easy Lasagna Roll Ups Recipe | How To Make Lasagna With Beef & Cheese
Lasagna Rolls Recipe
Boil about 6 - 10 Lasagna Noodles for 8-10 minutes
I use water, a little olive oil, & salt.
Filling
1 1/2c ricotta cheese
3/4c grated Parmesan cheese
1 1/2c shredded mozzarella cheese
1 large egg
1c chopped spinach
Meat Sauce
1c diced yellow or white onion
2 TBSP minced Garlic
2 lb Lean Ground beef
2 32oz jars of marinara (I use Rao’s)
1 - 2 Tsp salt (to taste)
1/2 Tsp Black pepper
1/2 tsp crush red pepper
2 Tsp Onion power
2 Tsp Garlic powder
Parsley & Crush red pepper to top
Bake for 40 - 45 min on 350f
#lasagna #lasagnarollups #lasagnarecipe
How to Make Spinach Lasagna Rollups | Italian Recipes | Allrecipes.com
Get the recipe for Spinach Lasagna Roll Ups at Make weeknight Italian dinner making super easy with this rolled-up twist on the classic lasagna. Simply boil up your noodles, spread with an easy ricotta, mozzarella and spinach mixture and roll ‘em up! Assemble in a baking dish, top with sauce and bake. It’s so easy to enjoy the flavors you crave!
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Vegetarian Zucchini Lasagna Roll-Ups
Healthy Vegetarian Zucchini Lasagna Roll-Ups stuffed with ricotta cheese and marinara sauce. These tasty zucchini rolls present very well and make a tasty light dinner.
RECIPE HERE:
How To Make Spinach Lasagna Roll Ups
These EASY Spinach Lasagna Roll Ups are totally delicious, perfect for entertaining or for weeknight meals.
Print Full Recipe:
Best Vegan LASAGNA Roll Ups - With A Secret Ingredient!
These vegan Lasagna Roll Ups are filled with hummus, spinach, and mushrooms. This meat-free dish might become your new favorite weekend dinner as it is so comforting, and delicious! The recipe is quite easy to make with healthy vegetables and it’s 100% plant-based. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
???? Want FREE RECIPES and meal plans delivered to your inbox? Sign up for my newsletter at no cost ????
My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
You can order it here:
Ingredients:
1/2 tbsp oil
1 onion diced
3 garlic cloves minced
1 small can mushrooms sliced
1/2 tbsp soy sauce (gluten-free if needed)
3.5 oz (100 g) fresh spinach
1 1/2 cups (360 g) marinara sauce
6-8 lasagna noodles (regular or gluten-free)
1 2/3 cups (400 g) hummus
1/2 tsp cumin (optional)
1/2 tsp paprika (optional)
A few tbsp lemon juice (optional)
Salt and black pepper to taste
7 oz (200 g) vegan cheese
If you like the video, please give it a thumbs up and subscribe to my channel! ????
Instagram:
Facebook:
Pinterest:
Blog:
Some links here are affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no expense to you. Thanks for your support!
Equipment I use:
Camera:
50mm lens:
Food Processor:
Blender:
Immersion blender:
Instant Pot:
Slow cooker:
Electric spice grinder:
If you create one of my recipes I would love to see it. Tag me on Instagram with @elavegan and also use #elavegan
Fly by Pold
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
Free Download / Stream: