Tag: spinach lasagna

Butternut Squash and Spinach Lasagna Rolls

Lasagna rolls stuffed with spinach and cheese, then topped with a creamy butternut parmesan sauce and baked in the oven with even more cheese – trust me, you want these in your life!

Last year I fell in love with creamy butternut squash as a pasta sauce[1] and have had this on my mind ever since. Now that the Fall is here it was the perfect time to play around with this idea.

They turned out as good as I could have imagined, even my teen daughter who is pretty picky loved these! And, they are meatless so they’re perfect for meatless mondays. Use gluten free noodles to make them gluten free or whole wheat for added whole grain. Enjoy!

Butternut Squash and Spinach Lasagna Rolls
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 lasagna roll • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 5 g • Carb: 29 g • Fiber: 3 g • Protein: 16 g • Sugar: 3 g
Sodium: 265 mg (without the salt) • Cholesterol: 30 g

Ingredients:

For the Butternut Parmesan Sauce:

  • 1 lb butternut squash, peeled and diced
  • 1 teaspoon olive oil
  • 1/4 cup shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp fresh grated parmesan cheese
  • kosher salt and freshly ground black pepper, to taste

For the Lasagna:

  • 9  lasagna noodles, cooked (use gluten free noodles for gluten free)
  • 10 oz package frozen chopped spinach, heated and squeezed well
  • 15 oz fat free ricotta cheese (I like Polly-o)
  • 1/2 cup fresh grated Parmesan cheese
  • 1 large egg
  • salt and fresh pepper
  • 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento)
  • 1 tablespoon parsley, minced

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon, reserve about 1 cup of the water and set aside, then blend until smooth with an immersion blender, adding 1/4 cup  of the reserved liquid to thin out.
 

Meanwhile, in a large deep non-stick skillet, add the oil, sauté the shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little more of the reserved water to thin out to your liking. Stir in 2 1/2 tablespoons of the parmesan cheese and set aside.

Preheat oven to 350°F. Ladle about 1/2 cup butternut sauce sauce on the bottom of a 9 x 12 baking dish.

Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.

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 about 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp Italian cheese blend. Put foil over baking dish and bake for 40 minutes, or until cheese melts and everything is hot and bubbly. Top with parsley and serve. Makes 9 rolls.

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

References

  1. ^ creamy butternut squash as a pasta sauce (www.gordon-ramsay-recipe.com)

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Mother?s Day Recipe Round Up

by Pam on May 8, 2014

Here are a few recipe ideas to make the mother in your life feel special. I hope all of you moms out there have a wonderful and special day!!!

 

Breakfast/Brunch:

German Pancake with Lemon and Raspberries[1]

 

Roasted Vegetable and Swiss Cheese Baked Frittata[2]

 

Buttermilk Blueberry Breakfast Cake[3]

 

Eggs Benedict[4]

 

Banana and Blueberry Pancakes with Cinnamon Vanilla Butter[5]

 

Breakfast Braid[6]

 

Dinner:

Spinach Lasagna Roll Ups with a Slow Simmered Meat Sauce[7]

 

Steak with Stroganoff Sauce [8]

 

Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan[9]

 

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil[10]

 

Roasted Vegetable Lasagna[11]

 

Slow-Roasted Beef[12]

 

Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo [13]

 

Chicken Cutlets with Tarragon-Mushroom Sauce[14]

 

Desserts:

Éclairs[15]

 

Blueberry and Lemon Curd Galette with Vanilla Bean Whipped Cream[16]

 

Oatmeal Cake with Coconut Pecan Frosting[17]

 

Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream[18]

 

Blackberry Galette with Homemade Vanilla Whipped Cream [19]

 

 

Posted In Holiday[20]

no comments »[21]

 

References

  1. ^ German Pancake with Lemon and Raspberries (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Vegetable and Swiss Cheese Baked Frittata (www.gordon-ramsay-recipe.com)
  3. ^ Buttermilk Blueberry Breakfast Cake (www.gordon-ramsay-recipe.com)
  4. ^ Eggs Benedict (www.gordon-ramsay-recipe.com)
  5. ^ Banana and Blueberry Pancakes with Cinnamon Vanilla Butter (www.gordon-ramsay-recipe.com)
  6. ^ Breakfast Braid (www.gordon-ramsay-recipe.com)
  7. ^ Spinach Lasagna Roll Ups with a Slow Simmered Meat Sauce (www.gordon-ramsay-recipe.com)
  8. ^ Steak with Stroganoff Sauce  (www.gordon-ramsay-recipe.com)
  9. ^ Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan (www.gordon-ramsay-recipe.com)
  10. ^ Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil (www.gordon-ramsay-recipe.com)
  11. ^ Roasted Vegetable Lasagna (www.gordon-ramsay-recipe.com)
  12. ^ Slow-Roasted Beef (www.gordon-ramsay-recipe.com)
  13. ^ Lemon and Dill Salmon with Sautéed Tomato, Spinach, and Feta Orzo  (www.gordon-ramsay-recipe.com)
  14. ^ Chicken Cutlets with Tarragon-Mushroom Sauce (www.gordon-ramsay-recipe.com)
  15. ^ Éclairs (www.gordon-ramsay-recipe.com)
  16. ^ Blueberry and Lemon Curd Galette with Vanilla Bean Whipped Cream (www.gordon-ramsay-recipe.com)
  17. ^ Oatmeal Cake with Coconut Pecan Frosting (www.gordon-ramsay-recipe.com)
  18. ^ Strawberry Shortcake Kebabs with Vanilla Bean Whipped Cream (www.gordon-ramsay-recipe.com)
  19. ^ Blackberry Galette with Homemade Vanilla Whipped Cream  (www.gordon-ramsay-recipe.com)
  20. ^ View all posts in Holiday (www.gordon-ramsay-recipe.com)
  21. ^ Comment on Mother’s Day Recipe Round Up (www.gordon-ramsay-recipe.com)

Mushroom Kale Lasagna Rolls


Lasagna rolls are delicious and make perfectly portioned meals. I usually fill them with spinach in my popular spinach lasagna rolls[1] but have been thinking of trying them with kale for a while. I can’t think of a better way to eat kale! These were wonderful, everyone in my home loved them and I will certainly be making them again. Try them for meatless Mondays!

Sorry I haven’t posted much this week. Hurricane Sandy did so much damage here on Long Island, and we are still without power. Many of my friends and neighbors lost their homes and cars, so I am grateful for the temporary inconvenience, I know it could have been a lot worse. It may be a while before we get our power back, but luckily I have a small generator which gives us just enough power to keep our refrigerators on, and limited access to some internet and television.

There is certainly no short supply of food in my house, thank God so we’ve been cooking up a storm! It’s also the only way to keep the house warm as the temperature has been dropping and keep my sanity. If you make these, I would love to know how you enjoyed them!

Mushroom Kale Lasagna Rolls
gordon-ramsay-recipe.com
Servings: 10 • Serving Size: 1 roll • Old Points: 4 pts • WW Points+: 6 pts
Calories: 258.5 • Fat: 8.4 g • Fiber: 3 g • Protein: 11.5 g • Carbs: 30.5 • Sugar: 2 g
Sodium: 208 g (without salt)

Ingredients:

  • 10 (9 oz dry) lasagna noodles, cooked
  • 2 1/2 cups marinara sauce
  • 5 cups kale, stems removed, chopped fine
  • 8 oz mushrooms, chopped fine
  • 1 tsp olive oil
  • 2 cloves garlic, chopped
  • 15 oz part skim ricotta cheese (I like Polly-o)
  • 1/2 cup grated Parmesan cheese
  • 1 egg, whisked
  • salt and fresh pepper
  • 3 oz (10 tbsp) part-skim mozzarella cheese, shredded

Directions:

Preheat oven to 350°. 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 saucepan, 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.

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.

References

  1. ^ spinach lasagna rolls (www.gordon-ramsay-recipe.com)

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