lasagna roll ups

Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.

Mushroom Kale Lasagna Rolls

9 oz dry lasagna noodles, cooked

marinara sauce

kale (stems removed, chopped fine)

oz mushrooms (chopped fine)

olive oil

garlic (chopped)

oz part skim ricotta cheese (I like Polly-o)

Parmesan cheese

egg (whisked)

salt and fresh pepper

oz 10 tbsp part-skim mozzarella cheese, shredded

Preheat oven to 350F.

Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place kale in a food processor and pulse a few times until chopped.

In a large skillet, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes.

Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper, to taste.

Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.

Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.

Makes 10 rolls. Serve with extra sauce on the side.

Lasagna Roll-Ups from Delish.com sneak in some extra veggies for your next dinner. 

Lasagna Roll-Ups

(1-lb.) box lasagna noodles

extra virgin olive oil

onion,

garlic,

Kosher salt

black pepper

red pepper flakes

baby spinach

lemon

ricotta

c. Parmesan, divided

c. marinara

mozzarella

Added the lemon zest to the ricotta mixture like another lasagne recipe I’ve used and it’s what makes these taste so good.  If you are skeptical, give it a try.  You’ll be pleasantly surprised.  Mine took longer to cook almost double the time.

I doubled wrapped the noodles meaning two side by side, overlapping by about a half an inch. They are harder to work with as single. The rolling went quickly.

I added turkey meat. Spread lasagna with ricotta cheese and only a tbs of meat already mixed with sauce top with a sprinkle of cheese.

I love this recipe! I find the only bad thing is that its very time consumeing and a bit messy. Last thing I have too say is it will take a lot more than 10 oz of baby spinich.
<strong>-sonya yanich</strong>

So delicious. Loved the hint of lemon zest, it gave the dish a great flavor!

The lemon zest made this distrusting (lemon flavored marinara? No) thanks. Definitely skip. Also suggest adding some beef into the onions to make a bolognese

Super simple and quick! I found it took slightly longer than 20 mins, but that could just be my oven! Very tasty and fun.

I just made this dish for my family, turned out nicely. I added beef and sausage to mine. I think it’s a winner for them

Excellent!
Much easier to prep than a tray of lasagna.
Without the spinach it would be boring....
I had meatballs and sausage on the side with fresh baked tomato and olive focaccia.
So yummy!
Thank you!!!

Second time making these and we love them! Yes, time consuming and a little messy but well worth it at the end of it all. ; ) Recipe does need at least 2 cups of marinara though!

Made it it's in oven  now. I added meat to mine as well you cant have lasagna without it. Very time consuming yes and did use more marina as well. Hopefully it turns out amazing! Had fun making it, a little messy but not too bad.

Try just placing a large tablespoon of mix on one end of the noodle and rolling that way

It took an hour and a half to make 😩, but it tasted really good

I cooked elk burger and substituted that for the spinach. These turned out so delicious!! My husband and kids loved them. "great success!!"

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.

Spinach Lasagna Rolls

marinara sauce (plus more for serving)

lasagna noodles (wheat

spinach

kosher salt and fresh pepper

tbsp

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Cook noodles according to package directions, then drain.

Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

These EASY Spinach Lasagna Roll Ups are totally delicious, perfect for entertaining or for weeknight meals.

Print Full Recipe: https://www.skinnytaste.com/spinach-lasagna-rolls/

How To Make Spinach Lasagna Roll Ups

Looking for an alfredo recipe? These Chicken Alfredo Roll-Ups from Delish.com are the best. 

Chicken Alfredo Roll-Ups

butter

garlic cloves,

c. all-purpose flour

c. milk (preferably 2%

cream cheese, softened

c. freshly grated Parmesan

tbsp. parsley,

c. shredded rotisserie chicken

lasagna noodles,

I used jumbo shells and added about two heaping tablespoons of minced red onion to the garlic stage. I added about 5 oz frozen chopped spinach -drained and added the chicken to the sauce.  After cooking for 30 min I broiled in high for 3 min to crisp the top.   I also reserved some of the sauce before I put the chicken  in to drizzle on top before baking.  Delicious!

This is seriously the best Alfredo sauce I have ever had! It’s a new regular in our household. We double the recipe and the leftovers are even better if that’s possible. We play around with the types of noodles and add extra Parmesan but this is a must try!

Don’t get me wrong, I could lick cream cheese off of a spoon I like it so much, but it definitely cheapened this sauce. I happened to taste the sauce after adding everything except the cream cheese, then after. I was absolutely loving it before adding it, then after adding it I could definitely tell it tasted more like a homemade sauce rather than restaurant-quality Alfredo. Instant regret. Also there was either too much flour or not enough milk.

my family loves these. I find they do need extra sauce so I make extra. Another option is to add a package of Birds Eye creamed spinach...just divide between the portions.

Great recipe! My picky family loved it! Definitely a keeper!

This sauce is soooooo good. I have to double it though like other posters have said. Kids love it too!

Made these tonight and they were delicious! My kids loved them and said I definitely need to make them again! Thanks for the recipe!

Loved the recipe, but I also reserved some sauce for the top and put the chicken in the rest.  Only problem was the edges of the noodles dried out because it didn’t say to cover with foil.  Bummer.

Delicious recipe!  I used imitation crab meat instead of chicken.  I used a double batch of sauce and put Old Bay and Italian seasoning in the sauce. Turned out perfect. Recommend this recipe

Made this tonight.  Looks a little dry.  Should have set a side some of the pasta water  to thin the sauce.  But the sauce did taste good.  Maybe it should have been covered with foil to bake.

The flavor of the alfredo sauce is delicious, and I will make this again. I also agree that mixing the chicken in with the  sauce, like you would if you were making enchiladas, is a smart shortcut. I think next time I'll try this using jumbo pasta shells rather than rolling lasagna noodles, since the chicken mixture tends to fall out the sides of the lasagna rollups.

This my go to always! It's delicious 😋 my husband hates Alfredo sauce but loves this!

https://streaming.hearstdigitalstudios.com/d11418ea-4172-488d-9cc2-3088e54a11f2/video_rover_16x9_1080p_hd_1538142688_20308.mp4

Chicken alfredo roll-ups are a dreamy weeknight dinner masterpiece.

These Chicken Alfredo Roll-Ups Are Legendary

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

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.

Tender lasagna noodles are filled with sweet Italian sausage, spinach, ricotta cheese, and a zesty marinara sauce.

Lasagna Roll Ups with Sausage and Spinach

lasagna noodles (cooked al-dente)

sweet Italian sausage

Tablespoon extra virgin olive or grapeseed oil

oz frozen chopped spinach (thawed and completely drained)

oz fat free ricotta cheese

oz marinara sauce (homemade

mozzarella cheese (shredded)

Preheat oven to 350°.

Ladle about 1 cup marinara sauce on the bottom of a 9 x 12 baking dish.

Heat oil in a 12-inch skillet over medium high heat. Add sausage and cook until browned and no pink remains. Remove from heat, drain, and let cool slightly.

Combine cooked sausage, spinach, ricotta, Parmesan, HALF of the mozzarella, egg, salt, black and red pepper (if using), in a medium bowl.

Place a piece of wax or parchment paper on the counter and lay out lasagna noodles. If necessary, pat noodles dry with paper toweling.

Take 1/4 cup of sausage mixture and spread evenly over one noodle. Repeat until all noodles are covered. Roll each noodle carefully and place seam side down into the baking dish.

Ladle sauce over the noodles in the baking dish. Sprinkle remaining 1/2 cup of mozzerella cheese over noodles.

Cover and bake for 25-30 minutes, or until cheese melts.

Recipe video above. Rotolo is a lessor known Italian pasta dish where a filling is rolled up in pasta sheets then rolled like a roulade, poached, sliced then served. It is so tasty, but quite technical and time consuming to make. This is my version - a baked version which is made more like cannelloni. Much easier, just as tasty and best of all, you get crunchy brown bits you don&#039;t get with the traditional rotolo!Want a meat filling? Use the filling from this Spinach &amp; Beef Cannelloni - scale up by 50% (or use extra spinach), cool (will thicken) then roll!

Baked Spinach and Ricotta Rotolo

mozarella cheese (, shredded)

olive oil ((for drizzling later))

mozzarella cheese (, shredded)

parmesan cheese (, shredded)

garlic (,

nutmeg (, grated (or 1/8 tsp nutmeg powder))

salt

tsp Black pepper

garlic (, minced)

onion (, finely diced (brown, yellow, white))

tsp black pepper

700 g / 24 oz tomato passata ((US: Tomato puree) (Note 5))

water

basil leaves ((optional))

Heat oil in a 25cm/10&quot; ovenproof skillet over medium high heat. (Note 6)

Add garlic and sauté for 10 seconds then add onion.

Cook onion until translucent and starting to turn golden, then passata, water, chilli flakes (if using), salt and pepper.

Simmer for 5 minutes on medium low, then stir through basil. Should be quite thin - the lasagna sheets will absorb water while in the oven so sauce thickens alot in oven.

Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end. Keep sauce warm.

Tomato Sauce:

Preheat oven to 180°C/350CF (all oven types)

Place Filling ingredients in a bowl. Mix well with wooden spoon.

As per the photo &amp; video, lay out the lasagne sheet with the shorter end in front of you.

Place 1/3 cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down.

Cut rolls into 3 (so each piece is 3.5cm/1.5&quot; wide). Place the rolls into the tomato sauce with the filling facing up.

Repeat with remaining lasagna sheets until all the Filling is used up.

Drizzle the reserved Tomato Sauce over (don&#039;t cover completely, leave some exposed).

Cover loosely with foil, bake 30 minutes.

Remove from oven, remove foil. Drizzle with oil, top with mozzarella.

Bake 15 minutes or until the cheese is bubbly and golden and you&#039;ve got some crunchy golden bits on the edges. Serve!

Filling &amp; Assembling:

Delicious mushroom chicken lasagna roll ups with flavorful pesto ricotta and luxurious garlic parmesan cheese sauce. These easy lasagna roll ups are the perfect cozy comfort food and a great way to use up leftover chicken! Freezer-friendly and kiddo-approved.

Pesto Mushroom Chicken Lasagna Roll Ups

For the mushrooms:

baby bella mushrooms, sliced

thyme

salt and pepper

For the lasagna roll ups:

chicken (about 1 pound)

mozzarella cheese

For the pesto ricotta:

whole milk ricotta

basil pesto

For the garlic parmesan cheese sauce:

all purpose flour

milk

parmesan cheese

salt and pepper, to taste

For on top:

To garnish:

Extra grated parmesan

Basil ribbons

Cook your mushrooms: Place a medium skillet over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, thyme and salt and pepper. Stir occasionally until mushrooms are cooked down and nice and golden brown, about 4-6 minutes. Set aside. Reserve skillet for use later. You’ll make the sauce in it.

Bring a large pot of water to a boil. Cook the lasagna noodles for 6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Don’t let the lasagna noodles touch or they’ll stick together. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them.

Preheat the oven to 350 degrees F. Grease a 2 quart casserole dish or a 7x11 inch baking dish with nonstick cooking spray or olive oil.

In a medium bowl, make the pesto ricotta mixture by mixing together the ricotta, egg, basil pesto, garlic powder and salt and pepper until smooth.

Next assemble the lasagna roll ups. Spread a tablespoon or two of the pesto ricotta mixture on top each of the cooked lasagna noodles, then evenly top each with mushrooms and shredded chicken. Finally add 2 tablespoons shredded mozzarella on each. Roll up each lasagna roll up and place seam side down in the prepared pan.

Next make the garlic parmesan sauce: In the same skillet you cooked mushrooms, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes, stirring every so often. Stir in parmesan cheese, garlic powder, salt and LOTS of freshly ground black pepper.

Pour the garlic parmesan sauce over the lasagna roll ups. Spread ¼ cup basil pesto over the top of the roll ups – it’s totally fine if it gets in the sauce too, yum! Sprinkle ¾ cup shredded mozzarella cheese on top.

Bake for 30-40 minutes until sauce is bubbling. Garnish with a little extra parm and julienned basil, if desired.

Go meatless with these tasty Spinach Artichoke Lasagna Roll-ups! They’re much faster to make and bake than a traditional lasagna.

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Top 20 lasagna roll ups recipes from across the web

The most viewed lasagna roll ups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Kale Lasagna Rolls

Lasagna Roll-Ups

Spinach Lasagna Rolls

Chicken Alfredo Roll-Ups

Vegan Lasagna Roll Ups

Lasagna Roll Ups with Sausage and S...

Baked Spinach and Ricotta Rotolo

Pesto Mushroom Chicken Lasagna Roll...

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Easy Vegetable and Kale Lasagna Rol...

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The most viewed lasagna roll ups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine