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
Vegan Lasagna Roll-Ups
These vegan lasagna roll-ups are simply the best! The creamy cashew filling blending in the savory tomato sauce is SO delicious. Easy to make and can be prepared ahead.
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How To Make Vegetable Lasagna Rolls - Easy Lasagna Recipes - Pasta
Lasagna Rolls also referred to as Lasagna Roll Ups are a nice twist on Traditional Italian Lasagna. You can make Lasagna Rolls using the same ingredients as your favorite Lasagna, or you can get creative with it and use non traditional ingredients. These Easy lasagna roll ups were fairly simple. I also chose to make mine vegetarian, because I have many vegetarian subscribers, and my sister is having problems digesting meat. If you like Lasagna, you will like these roll ups as well. I think these Lasagna Rolls have a better presentation than traditional lasagna also. I hope that you try your own version of Lasagna roll ups. You wont be disappointed.
Lasagna Rolls Ingredients:
15 ounces Ricotta Cheese
16 Oz. shredded mozzarella cheese (to taste)
20 Oz Pasta sauce (to taste)
10 Oz. Spinach Frozen (if using fresh I would double)
7 Lasagna noodles cooked 1/2 way
1 egg
2 Tbsp fresh oregano (if using dried use 1 tbsp)
2 Tbsp Dried oregano
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Vegetable Lasagna Recipes - Easy Lasagna
Vegetarian Lasagna Roll-Ups | The Artsy Kitchen
Preparing lasagna as a roll-up as opposed to the traditional layered approach is a great way to make lasagna more accessible on weekdays. These vegetarian lasagna roll-ups are much more efficient than the traditional layered approach that look so beautiful and make serving it hassle-free! This is a great recipe to have in your back pocket, and it makes for some incredible leftovers- that is, if you even have any leftover!
FULL RECIPE
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Mini Spinach Lasagna Roll-Ups
These delicious little lasagna bites make perfect party appetizers!
Creamy Spinach Lasagna Roll Ups (Vegetarian)
In an effort to eat more healthy, my sister and I decided to eat more vegetables. So in this recipe, instead of using the classic ground beef for the Lasagna, I used Tofu. I also used a lot of Spinach. :)
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Easiest Zucchini Ricotta Lasagna Rolls
Moms zucchini ricotta lasagna roll-ups. These are everything you want in a dish but more. My favourite recipe of all time as I am a huge lover of zucchini. This recipe makes 16 rolls but feel free to double it. You will need:
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4 zucchini’s( palm size )
olive oil ( or any oil )
1/2 cup ricotta
1 small egg ( optional )
1/4 cup parmigiano
basil ( optional )
pinch of salt ( to taste )
marinara sauce ( 1 cup or as much as you like )
1/3 cup mozzarella ( as much as you like )
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Please note:Feel free to leave the egg out if you are intolerant to eggs. This method works incredible with a meat filling too but I’ll show you that next time.
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Pre-heat oven to 400F. Wash the zucchini , pat dry and cut the ends. Cut each one into 4 slices. The two end pieces we also cut from the back of each one so that they lay flat and are easy to roll. Don’t discard any peeled scraps as you can use them in your cooking for other recipes. Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until they are soft which will take you 15-20 min. Ours took 15 minutes. Take them out and let them cool a touch. In a separate bowl add the ricotta , parm , egg , dash of salt and basil and mix. Take a small pan ( we used 8 by 8 ) and add marinara sauce to cover the bottom ( we used our own homemade sugo which is on my highlights but you can use any store bought like rao’s) Take each zucchini with the wider side facing you and add about a teaspoon of ricotta to each one and roll them up. Add them all to your baking dish , top with more marinara and some mozzarella. Bake at 400F for 20 minutes or until nice and melted. Enjoy, and follow me for more.
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