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Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish. Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups. Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted.
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2 ...
Leftover Bolognese sauce makes for incredibly yummy lasagna, but make these into individual roll-ups, and the bite-sized dish will fly off the table.
Try another hybrid recipe combining two favorites: pizza and lasagna. Noodles roll around the filling and then are layered in a pie dish. Then they're topped with cheese and pepperoni like a pizza ...
Roll up tightly. PLACE, seam-sides down, in 9-inch square baking dish; top with sauce and remaining mozzarella. BAKE 30 min. or until heated through. Kraft Kitchens tips: VARIATION Save 30 calories and 5g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese. SPECIAL EXTRA
Spoon 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1 cup cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, mozzarella and Parmesan; cover with foil.
1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain.
Zucchini Lasagna Roll-Ups Switch up your classic lasagna recipe for this lighter, summer-worthy dinner that doesn't sacrifice on any of the flavor or richness. Instead of lasagna noodles, we use ...