Easy Lasagna Roll-Ups
Category: main dishesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4
Ready in: 1-2 hrs
- 8 lasagne noodles
***FILLING***
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, crushed
- 1 package (10 ounce size) frozen chopped spinach, thawed & well drained
- 1/2 cup very fresh, part-skim Ricotta cheese, or low fat small-curd cottage cheese
- 1 tablespoon country-style Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 large fresh ripe tomatoes, diced
- 1 small zucchini, diced
- 1 medium rib celery, diced
- 1 can (8 ounce size) tomato sauce
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese, optional
In deep 4 quart saucepan over high heat, bring 2 quarts hot tap water, covered, to boil, 8-10 minutes. Add lasagne noodles; cook 8-10 minutes, stirring frequently until just tender. For Filling: While pasta cooks, in 12 inch skillet over medium-high heat, heat oil; add onion and garlic; cook 2-3 minutes, stirring frequently until onion is crisp-tender. Remove from heat. Using slotted spoon, remove half of onion mixture to medium size bowl; stir in spinach, ricotta, mustard, salt and pepper to mix well. Set aside. For Sauce: To remaining onion mixture in skillet add tomatoes, zucchini, celery, tomato sauce, oregano and pepper; bring to boil over medium-high heat. Reduce heat to low; simmer, covered, 7-8 minutes until vegetables are tender. To Assemble: Drain lasagne noodles; rinse under cold running water; drain well. Lay noodles flat, without touching, on large nonstick cookie sheet. Place 2 noodles at a time on work surface. Spread about 3 tablespoons spinach mixture over each noodle; roll up jelly roll fashion. Remove sauce from heat. Place rolled lasagne noodles, seam side down in sauce. Bring to boil over medium-high heat; reduce heat to medium-low. Cook, lightly covered with foil, about 5 minutes until noodles are heated through. Sprinkle with freshly grated Parmesan cheese, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
1 container (2 lbs) ricotta cheese 2 cups (8 oz) mozzarella cheese, divided 1/3 cup grated Parmesan cheese 3 eggs 1 tbsp chopped fresh parsley 1 tsp salt 1 jar (28 oz) spaghetti sauce, divided
by sgre52160
14 oz. can tomato sauce with Italian herbs 1 Tbsp. olive oil 1 medium yellow onion, peeled & chopped 10 oz. pkg. frozen chopped broccoli, thawed 15 oz. ricotta cheese 1/2 c. shredded Parmesan che
by sgre52160
2 (8 oz) pkg imitation Crabmeat, chopped or flaked 2 cups 1 percent Cottage Cheese, drained 1 cup Low Fat Ricotta Cheese 1 cup Low Fat Mozzarella Cheese 2/3 cup dry bread crumbs 1/2 cup Parmesan
by sgre52160
2 pkg lasagna noodles 1 lb baby spinach leaves 4 cups sliced mushrooms 1 cup chopped onion 3 tbsp chopped garlic 3 cups ricotta cheese 1/2 cup grated Italian cheese blend (2 oz) 2 eggs 1/2 tsp
view more member recipes
related CDKitchen recipes
Chicken 'N' Cheese Lasagna Roll-Ups
Lasagna Roll Ups
Lasagna Rolls With Crab Meat
Three Cheese Lasagna Roll-Ups
Lasagna Pierogi
Chicken Lasagna Roll-Ups
Seafood Lasagna Roll Ups
Eggplant Lasagna Roll-Ups
Spinach and Broccoli Lasagna Roll-Ups