lasagna rolls

Looking for an easy meal prep idea? Try vegan lasagna roll ups – made with tofu ricotta cheese, lasagna noodles, marinara sauce, and more.

Vegan Lasagna Roll Ups

lasagna noodles

oz marinara sauce

cheese

red pepper flakes ((optional))

basil ((optional))

block extra firm tofu

yeast

Tbsp white miso

onion powder

garlic powder

lemon

juice of ½ lemon

sea salt

Boil

Bring a pot of salted water to a boil. Add lasagna and simmer until 1-2 minutes before fully cooked. Drain, rinse (this is important because it makes the noodles easier to handle plus it will stop the cooking process so they won&#039;t break), and set aside.

Process

Meanwhile, add all of the tofu ricotta ingredients to a food processor and incorporate. You may have to scrape the sides down a few times or add a tablespoon or two of water to get things moving. Once the tofu ricotta is smooth and creamy. Add salt to taste and set aside.

Assemble

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or with silicone mats and lay the lasagna noodles out across the sheets. You&#039;ll have anywhere between 12-16 noodles. Discard any broken ones.

Spread

Add a few tablespoons of tofu ricotta to each noodle and use an offset spatula to evenly distribute. Next, add a few tablespoons of sauce and a small sprinkle of cheese.

Roll

Coat the bottom of each casserole dish with marinara. Then, working one noodle at a time, carefully roll the lasagna until you produce a spiral and lay the roll seam-side down on the casserole dish. Repeat until you run out of noodles.

Dress

Top each lasagna roll up with more marinara and a small sprinkle of vegan mozz. Top with optional red pepper flakes and sea salt. Bake for 20-25 minutes and optionally broil for a few minutes to brown the cheese.

Cool

Let the lasagna roll ups cool for 5 minutes before adding fresh basil leaves.

These Lasagna Roll Ups are a great twist on traditional lasagna, filled with 3 types of cheese and spinach, then rolled and prepared in individual servings.

Lasagna Roll Ups

extra virgin olive oil

dry lasagna noodles

marinara sauce ((or store-bought), divided)

(1 3/4 cups) part-skim ricotta cheese

mozzarella (, divided)

Parmesan cheese

spinach

garlic (, minced)

Italian seasoning

salt

pepper

nutmeg

Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)

Preheat oven to 350 degrees F and spread 1 cup of marinara sauce on the bottom of a 9×13 baking dish.

In a large bowl, stir together the ricotta, egg, 1/2 cup of mozzarella, Parmesan, spinach, garlic, Italian seasoning, salt, pepper, and nutmeg. Mix until combined.

Spread a 1/3 cup of the mixture onto the length of each lasagna noodle and roll up in a jelly-roll fashion.

Arrange rolls, seam side down, in the baking dish. Top with remaining 2 cups of marinara sauce, and remaining 1/2 cup mozzarella cheese.

Cover loosely with foil and bake for about 35 minutes or until cheese has melted and the inside is warmed through.

Sprinkle with some additional Parmesan, if desired. Serve right away and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611702490/ardus909qwyblmoxhxpu.mp4

These lasagna roll ups are a great twist on traditional lasagna, filled with three types of cheese, spinach, seasonings, then rolled, and prepared in individual servings.

These Chicken Alfredo Lasagna Rolls are creamy, cheesy, and so delicious made with homemade Alfredo sauce, cooked chicken, and three different types of cheese. Great make ahead meal and pure comfort food the entire family will love!

Chicken Alfredo Lasagna Rolls

butter (,

heavy cream

Italian Seasoning

Kosher salt

red pepper flakes

Parmigiano-Reggiano cheese

ricotta cheese

cooked, shredded rotisserie chicken

parsley (, for garnish)

Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray; set aside

In the meantime, make the Alfredo sauce:Add the butter and cream to a large nonstick saute pan, over medium-low heat; whisk until butter has melted.

Add in the minced garlic, garlic powder, Italian seasoning, salt, pepper, the nutmeg and crushed red pepper flakes; whisk until combined and smooth.

Bring to a gentle simmer (do not boil) and cook for 3-4 minutes, whisking constantly, until it starts to thicken.

Stir in the parmesan cheese just until melted and the sauce is smooth. Take off the heat.

Make the Filling and Assemble:Spread 1/2 cup of the Alfredo sauce on the bottom of the prepared baking dish.

In a large bowl, stir together the ricotta, egg, and 1 cup of mozzarella until combined. Fold in the chicken and 1/4 cup of the Alfredo sauce until combined.

Spread 1/9th of the mixture (about 1/3 cup each) onto the length of each lasagna noodle and roll up in a jelly-roll fashion.

Arrange rolls, seam side down, in the baking dish. Top with remaining 1 cup of Alfredo sauce, and remaining 1/2 cup mozzarella cheese.

Cover loosely with foil and bake for about 25 minutes or until cheese has melted and the inside is warmed through.

Sprinkle with some fresh chopped parsley, serve and enjoy!

NOTE: for recipe variations, tips, and proper storage, refer to the full article. And don&#39;t miss the video for visual instruction.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631145127/xk129fdlmlvy4hda0gww.mp4

Olive Garden Lasagna Fritta is the crunchy, cheesy app you’ve been waiting for! Fry up my lasagna rolls for an easy, delicious first course!

Olive Garden Lasagna Fritta (Fried Lasagna Rolls)

container Ricotta cheese

Asiago cheese (plus more for garnish)

black pepper

garlic

eggs

vegetable oil (for frying)

plain Panko

breadcrumbs

milk

marinara sauce

parsley (for garnish)

Cook the lasagna noodles according to package instructions until al dente. Drain, lay flat on a baking sheet and allow to cool. When cool, transfer the lasagna noodles to a cutting board and trim off the ribbon edges with a pizza cutter. Set the lasagna noodles aside.

In a medium bowl, combine the ricotta cheese, parmesan, asiago, black pepper, italian seasoning, granulated garlic, kosher salt, and eggs. Mix until well combined.

Spread a layer of the cheese mixture onto each lasagna noodle. Fold up each noodle and place seam-side down on a baking sheet lined with parchment paper. Store in the freezer while you gather the breading ingredients.

In a shallow dish, combine the panko and Italian breadcrumbs. In another shallow dish, whisk together the egg and milk.

Dip each lasagna roll in the egg mixture, then roll in the breadcrumb mixture, pressing to adhere. Make sure to get all sides of the lasagna rolls.

Place the breaded lasagna rolls onto the baking sheet and place in the freezer while you heat up the frying oil.

Heat about 3 inches of vegetable oil in a deep pot or dutch oven over a medium-high heat until it reaches 350°F (175°) on a deep-fry thermometer.

Fry the breaded lasagna rolls in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes. Use a slotted spoon or tongs to transfer the lasagna frittas to a paper-towel lined plate to drain.

Serve the lasagna frittas warm with marinara sauce. Garnish with shredded asiago and fresh parsley. Enjoy!

Creamy ricotta filling and rich, savory meat sauce are rolled up in al dente lasagna noodles, smothered in sauce, and baked into perfect single-serve, bubbly golden brown lasagna rolls.

beef

sausage

yellow onion (diced (~1 cup))

garlic (minced)

tomatoes

tomato paste

basil

oregano

Parmesan

Salt and pepper

lasagna noodles (cooked according to package instructions)

mozzarella cheese

Preheat oven to 375 °F (191 °C)

Cook lasagna noodles according to package directions. Drain and set aside.

In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking it up as it cooks.

Add the onion and garlic and continue cooking for 4-5 minutes.

Stir in the crushed tomatoes, tomato paste, basil, oregano,red pepper flakes and salt.

Simmer the sauce for 15 minutes, stirring occasionally.

In a medium bowl, stir together the ricotta, egg, parmesan, basil, oregano, salt, and pepper.

Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish.

On a separate baking sheet or cutting board, lay out each lasagna noodle. Spread 1-2 tablespoon of ricotta across each noodle, then spread meat sauce on top. Carefully roll up each noodle, then place seam side down in the baking dish.

Pour any remaining sauce over the top and top with shredded mozzarella cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Optional: serve with fresh basil.

Delicious lasagna rolls made using zucchini instead of pasta. A healthy, gluten free alternative with all the flavor of the traditional version!

Zucchini Lasagna Rolls

low fat cottage cheese

parmesan cheese

flat leaf parsley

red pepper flakes (optional)

Black pepper

zucchini

turkey

Add all of the ingredients to a blender and blend until smooth. Pour into a bowl and refrigerate for 30-60 minutes.

Ricotta Filling

Heat a grill or grill pan to medium high heat. While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.

Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper. Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable. Remove from the grill and cool until they can be handled.

Grilled Zucchini

Preheat oven to 375° F.

Spray a 10.5 x 7 inch casserole dish or similar size with cooking spray. Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.

Blot any excess liquid off of the cooled planks of zucchini with paper towels. Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer. Sprinkle a few of the cooked sausage crumbles on top of the filling.

Roll up the zucchini and place them seam side down in the casserole dish. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.

Assembling the Zucchini Lasagna Rolls

A twist on the classic, these Lasagna Rolls are an easy and fun meal. A cheesy and meaty this makes for a hearty dinner for the whole family.

Lasagna Rolls

onion

parsley

Preheat the oven to 350 degrees F.

Add the ground beef, onion, and garlic to a large skillet over medium heat. Cook, breaking up the meat until there is no pink left and the onions are softened, this will take about 10 minutes. Drain the grease from the pan.

To the pan, add the marinara sauce, parmesan cheese, and Italian seasoning, mix it together well. Bring the mixture to a simmer and simmer for about 5 minutes, stirring occasionally. Take off the heat, set aside.

Boil the lasagna noodles per the package directions. Drain the noodles and run cold water over the noodles to stop the cooking process. Spray a sheet pan lightly with non-stick cooking spray and place the noodles on the pan, spray the tops of the noodles lightly with cooking spray as well. Cover with a clean kitchen towel, set aside.

In a large bowl stir together the ricotta, 2 cups of the mozzarella cheese, ¼ cup of the parmesan cheese, egg, and Italian seasoning until everything is combined well.

Add ½ -1 cup of the sauce mixture to the bottom of a 9x13-inch baking dish, making sure to cover the bottom of the dish.

On a clean work surface, place a lasagna noodle. Spread about 3 Tablespoons of the ricotta filling over the length of the noodle.

Roll the noodle over the filling to form a “package” type roll. Place the roll seam side down into the prepared baking dish. Repeat with the remaining noodles and cheese filling.

Top the rolls with the remainder of the sauce mixture.

Add the remaining mozzarella and parmesan cheese. Cover with nonstick foil and cover the baking dish.

Bake for 45 minutes or until bubbly. Take the foil off and bake for an additional 10-15 minutes to lightly brown the cheese.

Serve with a garnish of fresh chopped parsley, optional.

Vegetarian lasagna roll ups with zucchini is a weeknight-friendly twist on a classic lasagna. Though they’re lighter and quicker than the traditional Italian dish, they’re every bit as satisfying and delicious.

zucchini, (thinly sliced lengthwise)

Salt

Extra virgin olive oil

ricotta cheese ((you can use part-skim

goat cheese

part-skim shredded mozzarella, (plus more for topping)

Italian parsley, (leaves chopped)

garlic cloves, (minced)

tomato basil pasta sauce or easy homemade spaghetti sauce

Basil leaves, (for garnish)

Get ready. Preheat the oven to 450°F. Bring a large pot of salted water to a boil over high heat. Line a large surface or tray with parchment paper. You will use this to roll up the lasagna noodles.

Bake the zucchini. Arrange zucchini slices on a very large baking sheet. It’s ok if they touch you just don’t want them to overlap. You may have to use two baking sheets. Brush zucchini slices with olive oil on both sides and season lightly with salt. Place in the oven and bake until tender, 10-15 minutes. Remove from the oven and reduce the heat to 350°F. Set aside to let the zucchini cool briefly.

Cook the noodles. While the zucchini roasts, fill a large pot or bowl with cold water, and set aside. Add the noodles to the salted boiling water and cook according to the package instructions. (Mine took about 12 minutes or so.) Drain and immediately transfer the noodles to the cold water to stop their cooking. Drain and lay the noodles flat on the prepared parchment paper.

Make the filling. In a mixing bowl, mix together the ricotta, goat cheese, mozzarella, parsley, and garlic. Season with salt, pepper, and (optionally) red pepper flakes to taste. Add a drizzle of olive oil, no more than 1 tablespoon. Mix until the cheese mixture is well-combined.

Begin layering. Spread an even layer of the cheese filling on each of the lasagna noodles. Top the cheese with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam-side down.

Get ready. Pour 2 1/4 cups of the pasta sauce and 1/2 cup of water into the bottom of a 9x13-inch baking dish.

Add the roll ups. Carefully turn the rolls onto their side so the spiral is facing up and arrange in the baking dish. Top with the remaining 3/4 cup of pasta sauce, the parmesan, and more shredded mozzarella.

Bake. Bake on the center rack of the oven for 40 minutes. Halfway through, check to ensure the bottom isn’t dry. If needed, add up to a 1/4 cup of water.

Serve. Remove from the heat and set aside to cool for a few minutes. Garnish with fresh basil leaves and serve.

While this looks delicious, it is not vegetarian. It contains three cheeses! what a disappointment for a lactose intolerant person and probably for a genuine vegetarian, too. I'm afraid there is no room in delicious Italian recipes for those of us who can't have cheese - except for cheddar, which is naturally lactose free. I'm afraid cheddar lasagna probably wouldn't be very good. I love most of your recipes and have never had even one that disappointed me. Maybe you could change the name of this lasagna recipe for accuracy's sake.

Killer recipe! Made the sauce as well. 10/10 adding to my rotation.

Made this tonight…AMAZING!!! It’s a definite keeper! Thank you!

This looks amazing.
I have to ( for health reasons eliminate dairy AND gluten BUT I will do it be ause your Mediterranean ENTHUSIASM just oozes out of your recipes.Thanj you for sooooo much work making recipes that are healthy and FUN.

Made this as an entree for lunch and it was delicious. Sadly mine did not hold together as beautifully as Suzy’s but it did not impact the taste!

https://content.jwplatform.com/videos/AKHAMqV9.mp4

Vegetarian Lasagna Rolls

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Lasagna Roll Ups

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Olive Garden Lasagna Fritta (Fried ...

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