Rolled Lasagna Florentine

Rolled Lasagna Florentine
26 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
35 mins
Freeze:
Up to 2 months
Stand:
Thaw overnight
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Rolled Lasagna Florentine

Ingredients
1
egg, lightly beaten
1
15 ounce carton ricotta cheese
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
8 ounce package (2 cups) shredded Italian cheese blend
1
10 ounce package frozen chopped spinach, thawed and squeezed dry
12
dried lasagna noodles, cooked according to package directions
2
cups Tomato Base
1
cup Ground Beef Base
1 1/2
teaspoons dried Italian seasoning, crushed
1/4
teaspoon fennel seeds, crushed

Directions

  1. In a medium bowl combine egg, ricotta cheese, salt, and pepper. Stir in 1 cup of the Italian cheese blend and the spinach. Spread mixture over cooked lasagna noodles. Starting from a narrow end, roll up each noodle.
  2. For meat sauce, in a medium bowl combine Tomato Base, Ground Beef Base, Italian seasoning, and fennel seeds.
  3. Spread 1/2 cup of the meat sauce in the bottom of a 2-quart rectangular baking dish.* Arrange lasagna rolls on top of sauce in baking dish. Top with the remaining meat sauce and sprinkle with the remaining 1 cup Italian cheese blend.
  4. Cover baking dish with plastic wrap. Place casserole in a resealable freezer bag. Seal and freeze for up to 2 months.
  5. To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; cover with greased or nonstick foil. Bake for 1 1/4 to 1 1/2 hours or until heated through.

From the Test Kitchen

*Tip:

To avoid tying up the baking dish in the freezer for weeks, try this method. Line a 2-quart rectangular baking dish with plastic wrap. Prepare the lasagna using the lined dish and freeze overnight. When frozen, lift out the plastic wrap-lined food, place it in the freezer bag, and freeze for up to 2 months. When ready to thaw, remove the plastic wrap and return the food to the original baking dish. Thaw and bake as directed.

Ground Beef Base

Ingredients

4
pounds ground beef
1 1/2
cups chopped onions (3 medium)
1
cup chopped carrots (2 medium)
1/2
cup chopped celery (1 stalk)
4
1
teaspoon salt
1/2
teaspoon ground black pepper

Directions

  1. In a 5- to 6-quart Dutch oven cook ground beef, onions, carrots, celery, and garlic over medium heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salt and pepper.

Tomato Base

Ingredients

2
tablespoons olive oil
5
1/4
teaspoon crushed red pepper
2
28-ounce cans diced tomatoes, undrained
1/2
cup dry red wine
1/3
cup tomato paste
2
teaspoons packed brown sugar
1
teaspoon salt

Directions

  1. In a large saucepan heat oil over medium heat. Add garlic and crushed red pepper; cook and stir for 3 to 4 minutes or until garlic is golden. Carefully add tomatoes, wine, tomato paste, brown sugar, and salt.
  2. Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40 minutes or until slightly thickened and reduced by about one-third, stirring occasionally. (You should have about 5 1/2 cups.)

Nutrition Facts

(Rolled Lasagna Florentine)
    Per serving:
  • 562 kcal cal.,
  • 26 g fat
  • (14 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 115 mg chol.,
  • 970 mg sodium,
  • 48 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Ground Beef Base)
    Per serving:
  • 202 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 63 mg chol.,
  • 193 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Tomato Base)
    Per serving:
  • 36 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 323 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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