Lasagna Roll Ups
Wednesday, 02 December 2009 21:06
You can make this recipe your own by substituting ingredients your family loves for the ones listed. It's also great to let the kids decide what filling will be rolled up.
These roll-ups are a bit like manicotti but easier to stuff because you roll the filling up in the middle. Use low-sodium jarred marinara or make your own.
Ingredients
12 wheat or whole grain lasagna noodles
1 Tbsp. extra virgin olive oil
¼ c. minced onion
2 garlic cloves, minced
15 oz. part-skim ricotta cheese
1 c. browned lean ground beef OR vegetarian crumbles
2 c. chopped spinach OR chopped broccoli
½ c. shredded Parmesan cheese
¼ tsp. ground nutmeg
¼ tsp. salt
1 lg. jar marinara sauce, the lowest sodium available
½ c. shredded part-skim mozzarella
Preparation
Bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
Heat oil in a large nonstick skillet over medium heat. Add minced onion and garlic and cook until golden. Add ground beef and brown. Add spinach or broccoli and cook until spinach wilts and/or mixture is heated through, 3 to 4 minutes. Transfer to a bowl and add ricotta cheese, Parmesan cheese, and seasonings.
Wipe out nonstick skillet. Pour three-fourths of the jar of marinara sauce in the skillet.
To make lasagna rolls, place a noodle on a work surface and spread ¼ cup of the filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with remaining noodles and filling. (The roll-ups will be tightly packed in the pan.) Pour remaining marinara over roll-ups.
Place the pan over high heat and bring to a simmer. Reduce heat to medium; let simmer 5 minutes. Sprinkle roll-ups with mozzarella cheese and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.
Dinner in a flash tip: These can be made ahead and frozen for up to a month. When ready to serve; thaw in the refrigerator or bake covered in a 350 degree oven for 1 hour or until hot and bubbly and food thermometer reaches 165 degrees.
