Lasagna Roll Ups recipe post Hi Mauitn here'e your recipe

[Guest guest]

This are wonderful for dinner, potlucks, holiday buffets, etc. They are very

attractive, easy prepare and to serve since you just spoon each one out with no

cutting and the ruffled edges of the lasagna really catch your eyes. They are

even better warmed up as a leftover the next day!

 

" Lasagna Roll Ups "

 

1 box of lasagna noodles (I usually cook up 12)

1 lb. of mozzarella cheese, grated

1 16 oz. bag of frozen chopped spinach, thawed and squeezed out

1 egg, slightly beaten

1 15 oz. container of ricotta cheese, (mashed firm tofu works fine too)

1 tsp. Italian seasoning

parmesan cheese

1 jar spaghetti sauce (I use chopped Tofurky Italian veggie sausage in my

sauce)

 

Preheat oven to 350 degrees. Lightly oil a 13 X 9 glass or metal pan. Place

small amount of spaghetti sauce across the bottom.

 

Boil lasagna noodles as instructed on box less a few minutes so they are al

dente firm and the ruffled ridges are intact on the sides..

While noodles are boiling, place mozzarella cheese, ricotta cheese, frozen

spinach, about 1/3 cup parmesan cheese, egg and Italian seasoning together and

mix well.

When noodles have boiled, carefully drain and lay out on paper towels to absorb

excess water.

Place each noodle on a flat cutting board and spread with spinach cheese

mixture. Roll up noodle like a jelly roll and place in prepared pan. I lay

mine on one of the ruffled sides so the rolled area shows. Continue until all

noodles are spread and rolled.

Spoon sauce over top of lasagna rolls. Sprinkle with parmesan cheese. Cover

and bake for 30 minutes. Remove cover and bake for 10-15 extra minutes. Remove

from oven and cool 10 mins. and serve.

 

 

 

" There's a long road behind me;

there's a good road ahead. "

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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[Guest guest]

mmm sounds great Donna.

ya know, I made lasagna not too long ago and my dad, big meat eater remarked

that it was the best he ever had, I made it with spinach like you did here. Next

time I am gonna try this way, sounds likea lot easier. )

Hugs,

Chanda

-

GeminiDragon

the group

Monday, July 25, 2005 8:23 PM

" Lasagna Roll Ups " recipe post Hi Mauitn here'e

your recipe

 

 

This are wonderful for dinner, potlucks, holiday buffets, etc. They are very

attractive, easy prepare and to serve since you just spoon each one out with no

cutting and the ruffled edges of the lasagna really catch your eyes. They are

even better warmed up as a leftover the next day!

 

" Lasagna Roll Ups "

 

1 box of lasagna noodles (I usually cook up 12)

1 lb. of mozzarella cheese, grated

1 16 oz. bag of frozen chopped spinach, thawed and squeezed out

1 egg, slightly beaten

1 15 oz. container of ricotta cheese, (mashed firm tofu works fine too)

1 tsp. Italian seasoning

parmesan cheese

1 jar spaghetti sauce (I use chopped Tofurky Italian veggie sausage in

my sauce)

 

Preheat oven to 350 degrees. Lightly oil a 13 X 9 glass or metal pan. Place

small amount of spaghetti sauce across the bottom.

 

Boil lasagna noodles as instructed on box less a few minutes so they are al

dente firm and the ruffled ridges are intact on the sides..

While noodles are boiling, place mozzarella cheese, ricotta cheese, frozen

spinach, about 1/3 cup parmesan cheese, egg and Italian seasoning together and

mix well.

When noodles have boiled, carefully drain and lay out on paper towels to

absorb excess water.

Place each noodle on a flat cutting board and spread with spinach cheese

mixture. Roll up noodle like a jelly roll and place in prepared pan. I lay

mine on one of the ruffled sides so the rolled area shows. Continue until all

noodles are spread and rolled.

Spoon sauce over top of lasagna rolls. Sprinkle with parmesan cheese. Cover

and bake for 30 minutes. Remove cover and bake for 10-15 extra minutes. Remove

from oven and cool 10 mins. and serve.

 

 

 

" There's a long road behind me;

there's a good road ahead. "

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Start your day with - make it your home page

 

[Guest guest]

Donna, at least once you have to try this by slicing eggplants the

long way, salting & draining, and roasting til tender (rollable but

not mushy). Use the eggplant strips instead of the noodles....

[Guest guest]

hi donna,

i've been making lasagna roll ups for years. almost

the same recipe. i dice up onion, zucchini, tomatoes,

and sometimes mushrooms and saute the veggies in olive

oil with a bit of garlic and basil. to serve, i place

a puddle of warmed spaghetti sauce on the plate,

place the rollups on the sauce and then top the

rollups with that sauteed mixture right before

serving.....yummy!

 

--- GeminiDragon <thelilacflower wrote:

 

> This are wonderful for dinner, potlucks, holiday

> buffets, etc. They are very attractive, easy

> prepare and to serve since you just spoon each one

> out with no cutting and the ruffled edges of the

> lasagna really catch your eyes. They are even

> better warmed up as a leftover the next day!

>

> " Lasagna Roll Ups "

>

> 1 box of lasagna noodles (I usually cook up

> 12)

> 1 lb. of mozzarella cheese, grated

> 1 16 oz. bag of frozen chopped spinach,

> thawed and squeezed out

> 1 egg, slightly beaten

> 1 15 oz. container of ricotta cheese, (mashed

> firm tofu works fine too)

> 1 tsp. Italian seasoning

> parmesan cheese

> 1 jar spaghetti sauce (I use chopped Tofurky

> Italian veggie sausage in my sauce)

>

> Preheat oven to 350 degrees. Lightly oil a 13 X 9

> glass or metal pan. Place small amount of spaghetti

> sauce across the bottom.

>

> Boil lasagna noodles as instructed on box less a few

> minutes so they are al dente firm and the ruffled

> ridges are intact on the sides..

> While noodles are boiling, place mozzarella cheese,

> ricotta cheese, frozen spinach, about 1/3 cup

> parmesan cheese, egg and Italian seasoning together

> and mix well.

> When noodles have boiled, carefully drain and lay

> out on paper towels to absorb excess water.

> Place each noodle on a flat cutting board and spread

> with spinach cheese mixture. Roll up noodle like a

> jelly roll and place in prepared pan. I lay mine on

> one of the ruffled sides so the rolled area shows.

> Continue until all noodles are spread and rolled.

> Spoon sauce over top of lasagna rolls. Sprinkle

> with parmesan cheese. Cover and bake for 30

> minutes. Remove cover and bake for 10-15 extra

> minutes. Remove from oven and cool 10 mins. and

> serve.

 

 

 

 

__

Start your day with - make it your home page

http://www./r/hs

[Guest guest]

what fun these seem!

 

Guess you couldn't use those no boil noodles,huh, lol! I don't like

them very much, has anyone else had success with them in regular

lasagna?

 

m

[Guest guest]

> Guess you couldn't use those no boil noodles,huh, lol! I don't like

> them very much, has anyone else had success with them in regular

> lasagna?

 

I use the Barilla brand ones all the time and haven't had any problems.

[Guest guest]

I've used both... .. ... and I make it in the microwave (and never

bother to boil the noodles... even when I'm not using the no boil

noodles.. it works fine~) .. how's that for easy and perfect for summer

heat! =) hee hee

 

On Tuesday, July 26, 2005, at 03:10 AM, melissa_hopp wrote:

 

> what fun these seem!

>

> Guess you couldn't use those no boil noodles,huh, lol!  I don't like

> them very much, has anyone else had success with them in regular

> lasagna?

 

 

 

[Guest guest]

Jenni -

 

I've heard of people not boiling the boil type noodles...just didn't

think it was true...haha!

 

Lasagna in the microwave...wow! I'm so microwave uninformed, didn't

even want one for a long, long time - it sure makes it easy for

reheating dinners for late night stragglers though! And it hasn't

deformed anyone here yet, at least I don't think it has...lol

 

m