The first time I tried Chicken Caprese lasagna roll ups - strange texture and not my favorite flavor, the second time around I omitted the chicken and made them using fresh Mozzarella - far to soupy and (I was expecting some liquid but I'm telling you half the baking dish was filled with the liquid from the fresh Mozza)
The first time you make these they may seem pretty labor intensive, like just about any lasagna, but once you’ve made them a few times it will start to go pretty quick
spinach, cheese, herbs, flavorings, and any other veggies. Lasagnas are one of the easiest make-ahead dish - can be prepped and frozen till ready to be baked, or can be cooked/baked fully and stored for a day or two in the fridge
Top with half of the fresh baby spinach, next add half of the meat and onion mixture, followed by a bit of mozzarella and parmesan, and lastly spoon a little marinara on top and spread carefully
Ingredients 9 lasagna noodles 10 oz frozen spinach – thawed and drained 15 oz Light Ricotta Cheese 1/2 c grated Parmesan cheese 1 egg 2 cups prepared spaghetti sauce (your favorite) 9 Tablespoons part skin Mozzarella cheese 1/2 tsp Italian seasoning salt and pepper to taste Optional. Instructions Preheat oven to 350 Boil noodles until done, about 10 minute (I used a large, deep skillet since I wasn’t boiling a lot of noodles) Remove noodles and drain on paper towels In a medium bowl, combine Ricotta, Parmesan, spinach, egg, Italian seasoning and salt and pepper *I added a sprinkle of pepper and no salt* *If using meat, mix meat and sauce together Spread about 1/3 cup of mixture onto each noodle Roll noodles Spread 1 cup of sauce in bottom of 9 x 13 pan Place rolled noodles in pan Top with remaing cup of spaghetti sauce Place 1 Tbsp of Mozzarella cheese on top of each noodle Cover with foil and bake at 350 for aobut 40 minutes or until heated through and cheese is melted
Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix
Spinach & Cheese Lasagna Roll-UpsIngredients9 oz. package of fresh spinach, coarsely chopped1 ½ tbl. sugardash of saltdash of ground black pepper1 Bay leaf1 sprig of fresh Rosemary8 lasagna noodles1 cup part-skim Ricotta cheese¾ cup shredded Mozzarella cheese 5 tbl. fresh basil, chopped1 lightly beaten egg white8 lasagna noodles8 slices Mozzarella cheese, cut in halfDirections· Steam the spinach about 5-6 minutes until wilted and tender, drain and let cool (rinse with cold water to stop cooking), and squeeze out excess moisture by twisting in a towel, then set aside· In a medium saucepan, heat the olive oil over medium heat until just hot· Add the onion and garlic to the hot oil and cook for 2 minutes, stirring occasionally · Add the mushrooms, and continue cooking until mushrooms give off their liquid, stirring often· When mushrooms have given off their liquid, add the sherry and continue cooking about 1 minute· Add the crushed tomatoes and tomato paste, 1 tsp. add the steamed spinach and egg white, and stir well to combine· Boil the lasagna noodles as directed on the package, then drain and rinse with cold water· Evenly spread ¼ cup of the filling on each lasagna noodle (all the way down the noodle from one end to the other), spread 1 tablespoon of the tomato sauce on top of the filling. 8 lasagna noodles. 8 lasagna noodles
Drain the water and squeeze out any remaining liquid before chopping the spinach. Lasagna, is a classic Italian pasta casserole dish consist of alternate layers of pasta, sauce and cheese
Definitely a family favorite, spinach and ricotta pie, these bite size easy spinach and ricotta rolls are fantastic, you can almost fit the whole thing in our mouth, whoops did I say that
Allow the frozen spinach to thaw. Drain the artichoke hearts, roughly chop them, and then add them to the cheese mixture along with the thawed spinach and minced garlic
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