Indulge in a culinary journey with our exquisite Lasagna Roll-Ups, a delightful dish that tantalizes taste buds and elevates any occasion. These roll-ups are a symphony of flavors, textures, and colors, featuring tender lasagna noodles enveloping a luscious filling of ground beef, ricotta, and Parmesan cheeses, spinach, and Italian seasoning. Bathed in a rich tomato sauce and melted mozzarella cheese, each bite is a harmonious blend of savory, cheesy, and comforting flavors.
This recipe article offers a comprehensive guide to crafting this delectable dish, ensuring a successful culinary experience. Discover the secrets to making homemade lasagna noodles from scratch, ensuring the perfect texture and flavor foundation for your roll-ups. Learn how to prepare the savory filling, combining ground beef, ricotta and Parmesan cheeses, spinach, and Italian seasoning to create a symphony of flavors.
Uncover the art of assembling the lasagna roll-ups, meticulously layering the noodles, filling, and sauce to achieve a visually appealing and structurally sound dish. Delve into the techniques for baking the roll-ups, resulting in a golden-brown crust and a melty, gooey cheese interior.
For those seeking a vegetarian alternative, this article also presents a delightful Vegetable Lasagna Roll-Up recipe. This variation swaps ground beef for a medley of colorful and flavorful vegetables, creating a wholesome and satisfying dish. Explore the art of selecting the right vegetables, ensuring a vibrant and nutritious filling.
Additionally, discover a unique recipe for Mini Lasagna Roll-Ups, perfect for bite-sized appetizers or fun family meals. These mini roll-ups are a delightful twist on the classic dish, offering a delightful combination of flavors and textures in each一口.
Embark on a culinary adventure with our Lasagna Roll-Ups recipes, creating a dish that will impress and delight your family and friends. Let the flavors dance on your palate as you savor every bite of this Italian masterpiece.
LASAGNA ROLL-UPS
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
- Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
- Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
- Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
- If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
VEGGIE LASAGNA ROLLUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the noodles: Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet.
- For the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and saute for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes. Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.
- For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
- To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze.
- To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.
PASTA ROSETTES
This is a savory pasta dish, so the addition of apricot preserves may seem strange. However, many cuisines combine salty and sweet flavors and are delicious. Though oven-ready lasagna sheets are called for, they still need a brief boil to make them flexible enough to roll.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.
- Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.
- Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.
- Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.
- Drizzle over the balsamic glaze and serve.
Tips:
- To save time, you can use no-boil lasagna noodles.
- If you don't have cottage cheese, you can substitute ricotta cheese.
- Add 1/2 cup chopped fresh spinach or kale to the ricotta cheese mixture for a nutritious boost.
- For a cheesy crust, sprinkle 1/2 cup grated Parmesan cheese on top of the lasagna roll-ups before baking.
- Feel free to get creative with the fillings. You can add cooked ground beef, sausage, or vegetables to the ricotta cheese mixture.
- Be sure to let the lasagna roll-ups cool for 10 minutes before slicing and serving.
Conclusion:
Pioneer Woman Lasagna Roll-Ups are a delicious and easy-to-make meal that's perfect for busy weeknights. They're also a great way to use up leftover lasagna noodles. With a few simple tips, you can make this recipe your own and enjoy it with your family and friends. So next time you're looking for a quick and tasty dinner, give Pioneer Woman Lasagna Roll-Ups a try!
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