Try this Three-Cheese Lasagna Rolls recipe.
- cheese
- 1/2 c onions chopped
- vegetable cooking spray
- 1/8 ts pepper
- 9 lasagna noodles uncooked
- 2 cloves garlic minced
- 1/4 ts black pepper freshly ground
- 2 10-oz packages frozen chopped spinach thawed
- 1/2 c fresh mushrooms chopped
- 1/2 c lite ricotta cheese
- veg cooking spray
- 2 cloves garlic minced, (i use 5)
- 3 tb dry white vermouth
- 1/4 c sweet red pepper finely chopped, (plus 2 tbsp.)
- chunky tomato sauce
- 1/2 c grated parmesan fresh
- 1/2 c mozzarella cheese shredded
- 1/4 c carrot shredded, (plus 2 tb)
- 1 ts dried whole basil
- 1 1/2 c tomato sauce
- 3 tb water
- 1/2 c frozen egg substitute thawed
- sprigs fresh basil (optional)
- 1/4 ts dried basil
- 1/4 ts dried marjoram
- Carbohydrate 337.283840625 g
- Cholesterol 302.378 mg
- Fat 48.65278875 g
- Fiber 60.5144818131924 g
- Protein 134.382561875 g
- Saturated Fat 22.47085525 g
- Serving Size 1 1 Serving (4210g)
- Sodium 15271.5633125 mg
- Sugar 276.769358811808 g
- Trans Fat 7.93197199999999 g
- Calories 2172 calories
Step-by-step
- Cook noodles according to package direction, omitting salt and fat. Drain well, and set aside.
- Drain spinach; press between paper towels to remove excess moisture. Set spinach aside.
- Coat large non-stick skillet with cooking spray; place over med. high heat until hot.
- Add onion, mushrooms, garlic and vermouth; saute until tender.
- Transfer to a bowl; add spinach, parmesan cheese, and next 5 ingredients.
- Spread spinach mixture evenly over lasagna noodles, leaving a 1/4 inch border around edges of each noodle.
- Roll each noodle, jellyroll fashion, beginning at narrow end.
- Arrange rolls, seam side down in an 11 x 7 x2 inch baking dish coated with cooking spray.
- Cover and bake at 350 degrees for 30 minutes or until thoroughly heated.
- To serve, cut rolls in half.
- Spoon 1/4 cup chunky tomato sauce on each individual plate, and place 3 rolls on top of sauce.
- Garnish with fresh basil sprigs, if desired.
- Coat non-stick skillet with cooking spray; place over med. high heat until hot.
- Add sweet red pepper and next 5 ingredients; saute 5 min. or until veg are tender.
- Stir in tomato sauce and water. bring to a boil.
- Cover, reduce heat, and simmer 5 min or until mixture is thickened.
Warm ricotta, melted mozzarella, and sharp parmesan emerge from the oven bubbling softly around tender pasta tubes. Individual portions make portion control and freezing straightforward.
- Press thawed spinach thoroughly between multiple layers of paper towels until completely dry. Excess moisture will cause the filling to weep and dilute the cheese flavor during baking.
- Assemble the rolls up to twenty-four hours in advance and store them covered in the refrigerator. Add five extra minutes to the baking time if cooking straight from the chilled state.
- Wrap individual baked and cooled rolls tightly in plastic wrap before placing them in a freezer-safe container. They retain optimal texture for up to three months at zero degrees Fahrenheit.
- Reheat frozen rolls covered in foil at 350 degrees Fahrenheit for twenty minutes until warmed through the center. Uncover for the final five minutes to restore the surface mozzarella.
- Standard glass baking dishes work well, but disposable aluminum pans offer an easy workaround for freezer storage and zero cleanup.
Proper moisture extraction remains the single most important step for maintaining structural integrity. Foil protection prevents the top layer of cheese from scorching before the interior reaches serving temperature.
