Best 5 Lasagna Rolls With Tomato Sauce Recipes

LASAGNA ROLLS

Steps:

• Heat 2 tablespoons olive oil over medium-low heat. Sauté onion and garlic until onions are translucent, about 3 minutes.
• Add tomato paste and stir well. Add crushed tomatoes, oregano, and simmer over low heat for 30 minutes covered with the lid left slightly open. Season tomato sauce with salt and pepper, plus more to taste as needed. Meanwhile, make the lasagna rolls.
• Preheat oven to 350°F. Lightly grease a 13" x 9" baking dish.
• Cook lasagna noodles in salted boiling water according to the package directions. Cook a few extra noodles in case they break. Drain noodles and quickly lay out on a clean towel to dry and cool down.
• Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add spinach, kale, and zucchini. Saute until vegetables are wilted, about 3 minutes.
• Combine vegetable mixture with 1 ½ cups ricotta, ⅓ cup parmesan, ⅔ cup mozzarella, salt, pepper, and nutmeg. Taste filling and add more seasoning as needed.
• Spread 3-4 tablespoons of filling over the length of each noodle (8 total). Leave about ½-inch of space at the end of the noodle so the cheese does not come out at the end as you roll. Roll the noodles from bottom to top, but not too tight.
• Place in the greased baking dish side by side. Pour about 1 cup tomato sauce evenly over the rolls and sprinkle the remaining ⅓ cup mozzarella over the top.
• Bake for 20 to 25 minutes, or until heated through and sauce is bubbling.
• Combine the diced tomato and basil together in a small bowl. Serve lasagna rolls topped with the tomato basil topping and garnish with chopped parsley.

SUNNY'S EASY TOMATO AND BASIL LASAGNA ROLL-UPS

Steps:

• Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry.
• Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine.
• Assemble: Preheat the oven to 375 degrees F.
• Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil.
• Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 5 to 10 minutes. Garnish with Parmesan and more herbs.

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 ROLLS

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and, if desired, fennel seed; heat through., Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in. square baking dish. Top with remaining sauce and cheese. , Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted.

LASAGNA ROLLS WITH TOMATO SAUCE

Steps:

• Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.
• Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
• Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.
• Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
• Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
• Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes.