Lots of cheese, a delicious sauce and full of flavor - the classic lasagne is probably the culinary dream come true from the oven! Especially in the cold season, the Italian classic boosts the feel-good factor like no other dish. Whether with spinach, vegetarian or low carb – there are now perhaps thousands of lasagna recipes that all taste really good. However, the preparation can sometimes take a little longer and we don't always feel like it or have the time. But instead of ordering from the delivery service again, we will simplyuse the lasagne sheets differentlyand prepare delicious lasagna rolls for us. Curious? Then add some variety to the table and try our recipes today!
Caprese Lasagna Rolls Recipe
We all know the Caprese salad. But how about caprese lasagne rolls for dinner? Fresh tomatoes, basil and lots of cheese – this recipe is ideal for a delicious mealFall dinnersuitable!
Ingredients:
- 8 lasagna sheets
- 400 grams of grated mozzarella
- 190 grams of ricotta cheese
- 120 grams of Parmesan, grated
- 3-4 medium Roma tomatoes, thinly sliced
- 1 large egg white
- 50 grams fresh basil, chopped finely
- Salt and pepper to taste
Homemade Marinara Sauce:
- 2 tbsp olive oil
- 1 can diced tomatoes
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180 degrees.
- Cook the lasagne sheets al dente according to the package instructions and place them on a baking sheet lined with baking paper.
- Whisk together the ricotta and egg whites in a large bowl until smooth.
- Add 300 grams of mozzarella and the Parmesan and mix well. Season with salt and pepper.
- Spread the lasagna sheets with the cheese mixture and spread the tomato slices on top.
- Sprinkle with basil and roll up the lasagna sheets tightly.
- Spread about half of the marinara sauce on the bottom of a baking dish and place the lasagne rolls on top.
- Top with the remaining marinara sauce and sprinkle with the mozzarella.
- Bake for about 30 minutes or until golden brown and enjoy!
Delicious shrimp lasagna
You like to experiment in the kitchen and lovetrying out new recipes? These shrimp lasagna roll-ups taste heavenly and are a great variation on the Italian classic!
Ingredients:
- 10 lasagna sheets
- 500 grams of shrimp
- 450 Gramm Ricotta
- 290 grams mozzarella, grated
- 100 grams of Parmesan, grated
- 480 ml milk
- 110 ml white wine
- 45 Gramm Butter
- 45 grams of wheat flour
- 3 cloves of garlic
- The juice of 1 lemon
- Fresh parsley
- Salt and pepper to taste
Preparation:
- Cook lasagna sheets al dente according to package instructions.
- Preheat the oven to 180 degrees.
- Melt the butter in a large skillet over medium heat and sauté the garlic for 1 minute.
- Add wheat flour and stir for 1 minute.
- Add milk and parsley to the pan and simmer for 2-3 minutes.
- Add the white wine, Parmesan and half of the mozzarella and season with salt and pepper.
- Add shrimp and cook for 2-3 minutes.
- Place the lasagne sheets on a baking tray lined with baking paper.
- Cover a baking dish with a thin layer of the sauce.
- Spread some ricotta on the pasta and then top with the shrimp mixture.
- Roll up and place in the baking dish.
- Sprinkle with the remaining sauce and mozzarella and bake for 20-23 minutes until golden brown.
We also love:Pumpkin Lasagna with Salmon: Try this twist on the Italian classic!
Creamy lasagne rolls with chicken and pesto
Creamy chicken in basil sauceand lasagne rolls – that sounds like the perfect quick weeknight dinner to us!
Ingredients:
- 8 lasagna sheets
- 300 grams of cooked chicken
- 230 grams of cream cheese, at room temperature
- 240 Gramm Ricotta
- 100 Gramm Parmesan
Sauce:
- 45 Gramm Butter
- 60 grams of wheat flour
- 480 ml milk
- 90 Gram Pesto
- 80 Gramm Parmesan
- Salt and pepper to taste
Preparation:
- Preheat the oven to 180 degrees and lightly grease a baking dish with butter.
- Cook lasagna sheets al dente according to package instructions.
- Cut the chicken into small pieces and mix well with the cream cheese, ricotta and parmesan in a large bowl.
- Roll out the lasagna noodles and spread with the chicken mixture.
- Roll up tightly and place in the baking dish.
- To make the sauce, melt the butter in a large skillet over medium heat.
- Add wheat flour and stir well for 1 minute.
- Slowly stir in milk and blend until smooth.
- Add the pesto and parmesan and stir.
- Season with salt and pepper and pour the pesto sauce over the lasagna rolls.
- Sprinkle with a little more Parmesan if desired and bake for 15-20 minutes or until golden brown.
Pepperoni Pizza Lasagna Recipe
Would you like to todayPizzaor lasagna? Or why not just make these Pepperoni Pizza Lasagna Roll-ups for dinner and get both?
Ingredients:
- 10 lasagna sheets
- 360 grams of ricotta cheese
- 460 grams of mozzarella, grated
- 230 Gramm Parmesan
- 400 Gramm Marinara-Sauce
- 100 grams of hot peppers
- 1 No
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
Preparation:
- Cook lasagna sheets al dente according to package instructions.
- Preheat the oven to 200 degrees and spread some marinara sauce in a baking dish.
- Mix the ricotta, egg and half of the mozzarella and parmesan in a large bowl.
- Season with spices and distribute the filling among the lasagne sheets.
- Brush the pasta with about 1 tablespoon of marinara sauce, roll it up tightly and place it in the baking dish.
- Spread with the remaining marinara sauce and sprinkle with mozzarella and parmesan.
- Then top with pepperoni slices and bake for 25-30 minutes.
Vegan pumpkin lasagna rolls
Just because you follow a vegan diet doesn't mean you have to miss out on the Italian classic. Super creamy and full of flavor – these vegan pumpkin lasagna rolls are the perfect treat in the cold season.
Ingredients:
- 12 lasagna plates
- 700 grams butternut squash, diced
- 140 Gramm rohe Cashews
- 480ml water
- 2 cloves of garlic
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Vegan Ricotta-Sauce:
- 30 grams of sun-dried tomatoes
- 140 grams of raw cashews, soaked in water for at least 4 hours
- 240ml water
- Salt
Vegetable filling:
- 1 tbsp olive oil
- 80 grams mushrooms, diced
- 60 grams spinach, chopped finely
- 1 red onion, diced
- 2 cloves of garlic, finely chopped
- 1 tablespoon each of fresh rosemary and sage
- Salt and pepper to taste
Preparation:
- Preheat the oven to 220 degrees and bake the pumpkin for about 35 minutes or until it becomes soft.
- Soak sun-dried tomatoes in a little warm water for 10 minutes.
- For the filling, heat the olive oil in a pan over medium heat.
- Add red onion, garlic, sage and rosemary and sauté for 2-3 minutes.
- Add mushrooms and cook for another 5 minutes.
- Stir in the spinach, season with salt and pepper and mix well.
- Remove from heat and set aside.
- Put all the ingredients for the vegan ricotta sauce in a blender and mix until you achieve a lumpy ricotta-like consistency.
- Mix the vegan ricotta with the vegetable mixture and stir well.
- Mix the pumpkin with the dried tomatoes, cashews and water in a blender until smooth.
- Cook lasagna sheets al dente according to package instructions.
- Spread some pumpkin sauce in a baking dish.
- Spread the ricotta mixture on the lasagna noodles and roll them up tightly.
- Place in the baking dish and spread the remaining butternut sauce over it.
- Cover with aluminum foil and bake for 15 minutes.
- Remove aluminum foil and bake for another 15 minutes. And your vegan lasagna rolls are ready!
