Beth's Veggie Lasagna Roll Ups | ENTERTAINING WITH BETH
43.6 هزار بار بازدید -
6 سال پیش
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Learn how to make an
Learn how to make an easy veggie lasagna roll up recipe with ricotta cheese. This is a great Sunday Night Dinner Idea that is easier than a traditional lasagna.
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Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
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KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
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SHOP THIS EPISODE:
(These links go to Amazon where I am compensated on products sold with no cost to the consumer)
Le Creuset Red Braiser with Gold Knob https://amzn.to/2D4UF6p
Garlic Keeper Jar https://amzn.to/2yDdbPz
Rosle Garlic Press https://amzn.to/2qjgRBH
9 x 13 Baking Dish https://amzn.to/2CHF2B5
LAST FEW UPLOADS IN CASE YOU MISSED THEM!
Foolproof Apple Pie http://bit.ly/2PW96g6
Subscription Box Update http://bit.ly/2SeZX3E
Fabulous Fig Cake http://bit.ly/2JfRFV3
Pumpkin Waffles http://bit.ly/2OMz09s
One Pot Chicken and Potatoes http://bit.ly/2AsvQio
BETH'S VEGGIE LASAGNA ROLL UPS
Serves 4-5 (PRINTABLE RECIPE HERE) http://bit.ly/2JiYup8
INGREDIENTS:
For sauce:
2 tbsp (30ml) olive oil
1 cup (150g) yellow onion, diced
1 cup (150g) zucchini, diced
1 cup (150g) white mushrooms, sliced
salt and pepper to taste
1/3 cup (80 ml) dry white wine, or chicken broth
26 oz (736 g) of chopped tomatoes
2 cups (475ml) tomato sauce
¼ tsp (1.25ml) salt
2 cloves garlic, minced
2 tsp (10ml) Italian seasoning spice blend
For filling:
3 cups (700ml) whole milk ricotta cheese, drained for at least an hour
1 egg
½ cup (120ml) Italian blend cheese
1 tbsp (15 ml) fresh chives, finely chopped
1 tbsp (15 ml) Italian flat leaf parsley, finely chopped
1 tbsp (15 ml) basil, finely chopped
salt and pepper to taste
For assembly:
1 package (12-sheets) fresh lasagna noodles
1 ½ cups (350 g) grated mozzarella cheese
8 fresh basil leaves for garnish
METHOD:
Place ricotta cheese in a fine mesh strainer over a large bowl, and drain in the refrigerator for at least 1 hour. This will help the ricotta lose some of the water which can make your sauce too runny.
Heat olive oil in a large pot. Sauté onions until fragrant and translucent, then add zucchini and mushrooms until cooked and tender. Season with salt and pepper. Add wine and cook until most of the liquid is evaporated.
Add chopped tomatoes, tomato sauce, salt, garlic and Italian seasoning. Simmer for 20 minutes.
Meanwhile, combine the ricotta cheese, egg, Italian cheese, herbs and salt and pepper.
Transfer tomato sauce to a 9 x 13 (23 x 32cm) casserole.
Spoon out ¼ cup (60 ml) of the ricotta mixture and place on one end of the lasagna noodle, roll it up, and nestle into the sauce. Spooning the sauce on top. Continue the process until all lasagna noodles are filled and nestled in the sauce.
Top with the mozzarella cheese on top of the entire casserole. Garnish with the fresh basil leaves.
Bake at 325F (162C) for 40-45 mins until cheese is nicely browned and sauce is bubbling underneath.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK!
Subscribe to my Newsletter https://bit.ly/2NTPD08
SHOP THIS EPISODE:
(These links go to Amazon where I am compensated on products sold with no cost to the consumer)
Le Creuset Red Braiser with Gold Knob https://amzn.to/2D4UF6p
Garlic Keeper Jar https://amzn.to/2yDdbPz
Rosle Garlic Press https://amzn.to/2qjgRBH
9 x 13 Baking Dish https://amzn.to/2CHF2B5
LAST FEW UPLOADS IN CASE YOU MISSED THEM!
Foolproof Apple Pie http://bit.ly/2PW96g6
Subscription Box Update http://bit.ly/2SeZX3E
Fabulous Fig Cake http://bit.ly/2JfRFV3
Pumpkin Waffles http://bit.ly/2OMz09s
One Pot Chicken and Potatoes http://bit.ly/2AsvQio
BETH'S VEGGIE LASAGNA ROLL UPS
Serves 4-5 (PRINTABLE RECIPE HERE) http://bit.ly/2JiYup8
INGREDIENTS:
For sauce:
2 tbsp (30ml) olive oil
1 cup (150g) yellow onion, diced
1 cup (150g) zucchini, diced
1 cup (150g) white mushrooms, sliced
salt and pepper to taste
1/3 cup (80 ml) dry white wine, or chicken broth
26 oz (736 g) of chopped tomatoes
2 cups (475ml) tomato sauce
¼ tsp (1.25ml) salt
2 cloves garlic, minced
2 tsp (10ml) Italian seasoning spice blend
For filling:
3 cups (700ml) whole milk ricotta cheese, drained for at least an hour
1 egg
½ cup (120ml) Italian blend cheese
1 tbsp (15 ml) fresh chives, finely chopped
1 tbsp (15 ml) Italian flat leaf parsley, finely chopped
1 tbsp (15 ml) basil, finely chopped
salt and pepper to taste
For assembly:
1 package (12-sheets) fresh lasagna noodles
1 ½ cups (350 g) grated mozzarella cheese
8 fresh basil leaves for garnish
METHOD:
Place ricotta cheese in a fine mesh strainer over a large bowl, and drain in the refrigerator for at least 1 hour. This will help the ricotta lose some of the water which can make your sauce too runny.
Heat olive oil in a large pot. Sauté onions until fragrant and translucent, then add zucchini and mushrooms until cooked and tender. Season with salt and pepper. Add wine and cook until most of the liquid is evaporated.
Add chopped tomatoes, tomato sauce, salt, garlic and Italian seasoning. Simmer for 20 minutes.
Meanwhile, combine the ricotta cheese, egg, Italian cheese, herbs and salt and pepper.
Transfer tomato sauce to a 9 x 13 (23 x 32cm) casserole.
Spoon out ¼ cup (60 ml) of the ricotta mixture and place on one end of the lasagna noodle, roll it up, and nestle into the sauce. Spooning the sauce on top. Continue the process until all lasagna noodles are filled and nestled in the sauce.
Top with the mozzarella cheese on top of the entire casserole. Garnish with the fresh basil leaves.
Bake at 325F (162C) for 40-45 mins until cheese is nicely browned and sauce is bubbling underneath.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
6 سال پیش
در تاریخ 1397/08/04 منتشر شده
است.
43,685
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