Time 20m Yield 84 roll ups Number Of Ingredients 7 Steps:
In medium mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas till ready to serve. Slice each roll into 1-inch servings, no more than 3 hours before serving.
Time 15m Yield 14 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the mayonnaise, sour cream, cream cheese, onions, bacon and salad dressing mix. Stir in spinach until well blended. Spread over tortillas; roll up tightly jelly-roll style. Wrap in plastic. Refrigerate for at least 5 hours. , With a serrated knife, cut into 1/2-in. slices. Refrigerate leftovers.
Time 1h15m Yield 20 Number Of Ingredients 7 Steps:
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve. Slice each roll-up into 1 inch servings no more than 3 hours before serving.
Time 55m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 375°. Cook noodles according to package directions; drain. Meanwhile, mix eggs, spinach, cheeses and seasonings., Pour 1 cup pasta sauce into an ungreased 13x9-in. baking dish. Spread 1/3 cup cheese mixture over each noodle; roll up and place over sauce, seam side down. Top with remaining sauce. Bake, covered, 20 minutes. Uncover; bake until heated through, 5-10 minutes longer.
Time 50m Yield 15 servings or 5 logs, 3 servings each Number Of Ingredients 7 Steps:
Mix first 5 ingredients until blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside. Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface. Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined. Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil. Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.
Yield 4 servings Number Of Ingredients 12 Steps:
Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside. Preheat oven to 350˚F (180˚C). In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, garlic, ½ of the mozzarella, ½ of the parmesan, salt, and pepper. Spoon some of the mixture onto the lasagna noodle and roll tightly. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish. Top with the rest of the mozzarella and parmesan. Bake for 35-40 minutes or until the cheese is brown and crispy. Serve and top with parsley. Enjoy!
Time 1h10m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Set oven to 375 degrees. Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy). Mix the spinach with the melted butter; set aside. In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly. Mix the spinach in the ricotta mixture, mix well to combine. Spread the mixture onto a cooked lasagna noodle; roll up. Repeat with the remaining noodles. Lay the rolled noodles into a prepared greased baking dish, seam-side down. Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce). Sprinkle with Parmesan chees (any amount desired). Bake for 30 minutes. NOTE if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.
