Best Ricotta Lasagna Rolls Recipes

SPINACH AND RICOTTA LASAGNA ROLLS

Steps:

• Place flour on a work surface and make a well in the center. Add eggs, olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, 1 tablespoon butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
• Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper.
• Roll out pasta dough on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
• Soak a large piece of parchment paper in water and squeeze out well. Wrap lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
• Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly. Slice the roll into 1/2-inch pieces and place in a casserole dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 3 1/2 tablespoons butter in a skillet over medium heat until it starts to foam. Add sage leaves and coat with butter. Cook for 1 minute; remove sage leaves. Drizzle butter over lasagna roll pieces in the casserole dish and sprinkle with Parmesan cheese.
• Bake in the preheated oven until golden, about 10 minutes.

RICOTTA LASAGNA ROLLS

Steps:

• Brown ground beef. Drain and rinse.
• In saucepan, combine sauce ingredients and ground beef, stirring to blend well. Simmer for 20 minutes, stirring occasionally.
• While sauce is cooking, prepare lasagna rolls.
• Cream together cream cheese and butter or margarine.
• Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly.
• Spread 2 to 3 tablespoons of filling on each piece of lasagna.
• Starting at narrow end, lightly roll up each piece.
• Place rolls, seam side down, in greased shallow baking pan.
• Pour sauce over rolls; top with Mozzarella and Parmesan cheeses.
• Bake, uncovered, at 350 degrees F for 50 to 60 minutes.
• Refrigerate any leftovers.

VEGAN LASAGNA ROLLS WITH TOFU RICOTTA

Steps:

• Preheat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a large, heavy frying pan over medium high heat. Add the onion, garlic, basil, salt and pepper. Saute until the onions are tender, about 10 minutes. Add the carrots, zucchini, and broccoli and saute until the carrots are crisp-tender, about 10 minutes. Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese.
• Cook the noodles in a large pot of boiling salted water, stirring often until tender, about 10 minutes. Drain and rinse the noodles, then toss with 1 tablespoon of the remaining oil to prevent noodles from sticking together.
• Coat a 13x9x2 inch baking dish with the remaining 1 1/2 teaspoon of oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Using a spatula, spread about 1/2 cup of the vegetable mixture over each lasagna sheet, leaving about 1/2 inch of each end uncovered.
• Roll up each sheet tightly and place it seam side down in the baking dish. Pour the remaining 2 cups of sauce over the rolls.
• Cover the dish with foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes.
• To make Ricotta.
• In a large bowl, mush the tofu up with your hands until it is crumbly.
• add lemon juice, garlic, salt, pepper, basil mush with hands again until reach consistency of ricotta cheese, 2 - 5 minutes.
• add olive oil, stir with fork. add nutritional yeast and mix everything together with a fork.