Lasagne Roll Ups

December 9, 2024

45

medium

6

  • Prepare the Sauce:
    • Heat a skillet over medium-low heat with olive oil. Add garlic, onion, red pepper flakes, thyme, and a pinch of salt and pepper. Cook, stirring, until the onion softens.
    • Reserve 3 tablespoons of the onion mixture in a small bowl.
    • Add bell peppers and broth to the skillet. Cover and simmer for 10 minutes until the peppers are very soft.
    • Puree the mixture in a blender until smooth. Return the sauce to the skillet and swirl in the butter. Stir in fresh basil, lemon juice, and set aside.
  • Cook the Lasagne Noodles:
    • Boil the noodles according to package directions. Drain and rinse with cold water. Lay them flat to prevent sticking.
  • Make the Filling:
    • In a bowl, combine the reserved onion mixture, 1/4 cup Parmesan cheese, mozzarella, ricotta, spinach, a pinch of nutmeg, salt, and pepper. Mix well until fully incorporated.
  • Assemble the Roll Ups:
    • Preheat your oven to 375°F (190°C).
    • Spread 1 cup of the prepared sauce on the bottom of a 9x9x2-inch baking dish.
    • Lay a lasagne noodle flat. Spread 3 tablespoons of the filling evenly over the noodle, then roll it up jelly-roll style.
    • Place each roll, seam-side down, into the prepared baking dish. Repeat with the remaining noodles and filling.
  • Bake:
    • Pour the remaining sauce over the roll-ups, ensuring they’re evenly coated. Cover the dish with foil and bake for 25 minutes.
    • Remove the foil, sprinkle the remaining Parmesan cheese on top, and bake uncovered for an additional 5 minutes until golden and bubbly.
  • Serve:
    • Let the lasagne roll ups cool slightly before serving. This recipe yields 6 servings. Enjoy!
Reviews

Ingredients:

Adjust Servings
0.25cup finely-chopped basil leaves fresh
4cups thinly- bell peppers red
6servings pepper black, freshly-ground, to taste
1.5cups chicken broth
1teaspoon thyme dried, crumbled
4large garlic cloves minced
6servings lemon juice fresh, to taste
6servings nutmeg freshly-grated
1teaspoon olive oil
2cups finely-chopped onion
0.5cup parmesan cheese
12 lasagne pasta sheets dry, (7" by)
1 pch pepper flakes dried, red, hot
1.5cups ricotta cheese
0.5teaspoon salt
2cups mozzarella cheese shredded
2ounces pkt spinach frozen, thawed, drained, chopped, (10 ea)
2tablespoons butter unsalted

Directions

1.
Prepare the Sauce
1. Heat a skillet over medium-low heat with olive oil. Add garlic, onion, red pepper flakes, thyme, and a pinch of salt and pepper. Cook, stirring, until the onion softens. | 2. Reserve 3 tablespoons of the onion mixture in a small bowl. | 3. Add bell peppers and broth to the skillet. Cover and simmer for 10 minutes until the peppers are very soft. | 4. Puree the mixture in a blender until smooth. Return the sauce to the skillet and swirl in the butter. Stir in fresh basil, lemon juice, and set aside.
Mark as complete
2.
Cook the Lasagne Noodles
Boil the noodles according to package directions. Drain and rinse with cold water. Lay them flat to prevent sticking.
Mark as complete
3.
Make the Filling
In a bowl, combine the reserved onion mixture, 1/4 cup Parmesan cheese, mozzarella, ricotta, spinach, a pinch of nutmeg, salt, and pepper. Mix well until fully incorporated.
Mark as complete
4.
Assemble the Roll Ups
1. Preheat your oven to 375°F (190°C). | 2. Spread 1 cup of the prepared sauce on the bottom of a 9x9x2-inch baking dish. | 3. Lay a lasagne noodle flat. Spread 3 tablespoons of the filling evenly over the noodle, then roll it up jelly-roll style. | 4. Place each roll, seam-side down, into the prepared baking dish. Repeat with the remaining noodles and filling.
Mark as complete
5.
Bake
1. Pour the remaining sauce over the roll-ups, ensuring they’re evenly coated. Cover the dish with foil and bake for 25 minutes. | 2. Remove the foil, sprinkle the remaining Parmesan cheese on top, and bake uncovered for an additional 5 minutes until golden and bubbly.
Mark as complete
6.
Serve
Let the lasagne roll ups cool slightly before serving. Enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

Print

Share Your Thoughts