Best 4 Mini Lasagna Roll Ups Recipes

LASAGNA ROLLS

Steps:

• To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
• Preheat the oven to 450 degrees F.
• Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
• Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
• Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

LASAGNA ROLL UPS

Steps:

• In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

PEPPERONI LASAGNA ROLL-UPS

Steps:

• Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up. , Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. , Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.

MINI LASAGNA ROLL-UPS

Steps:

• Pasta Sauce:.
• Brown beef and pork in a frying pan until thoroughly cooked, and drain excess fat from pan.
• Finely dice both the garlic and onions and add them to your meat medley.
• Cook until both the onions and garlic are translucent.
• Add pasta sauce and turn to low to simmer.
• Chop up your fresh herbs and add it to your sauce. Remember to remove them from their stems! Keep the sauce low and simmer while you cook the rest of your lasagna ingredients to help thicken your sauce.
• Add salt, pepper and any other spices you fancy.
• Noodles:.
• Lasagna noodles require very little time to cook. Some recipes suggest that you don't use boiling water, but instead use hot water from the tap and soak the noodles in it.
• This is a good suggestion for parboiled noodles, but if you have complete raw noodles, you will want to boil some water in a big pot and cook the noodles for 10 minutes.
• When done, strain them and run them under cool water. Note: Noodles should not be over cooked, it will turn them weak and flimsy, and that's no good! Try to get them El Dante.
• Ricotta Mixture:.
• Wash and separate the broccoli head as well as peel the carrots. Then use a cheese grader to shred both the carrot and broccoli into a fine mixture.
• Add all your ricotta cheese to this and mix thoroughly. Add salt and pepper to taste.
• Preparation:.
• Preheat the oven to 400°F.
• Layout your cook noodles and cut them in half on a cutting board. With a spoon, scoop out a small bit of your ricotta mixture onto your ½ noodle.
• Use the back of the spoon to distribute the mixture. Next, add a spoon full of the meat sauce.
• When both mixtures are equally distributed along the noodle, take one end and begin to roll it between your thumbs and index fingers. Do this for all your noodles until you've exhausted your supplies.
• Place all your lasagna roll-ups onto a baking sheet. Use any excess sauce to blanket the rolls.
• Afterwards, liberally spread your mozzarella cheese over top.
• Place in the oven and cook for 15 - 20 minutes.
• Let it cool for 5 minutes before serving.