Lasagna Roll-Ups


I wanted something a little different and to test the versatility of the pizza ‘dough’ I put together with cauliflower a few weeks back, so I decided to fill it, roll it and bake it.

The results? So good, my tongue smacked my head and said, “Why didn’t you try this before?

I haven’t put together an actual recipe for these because you can’t improve upon them, save for the ‘dough’ for the ‘noodles’. The filling is already good stuff as can be found online and in cook books.

I found the recipe for lasagna roll-ups in my Betty Crocker cookbook, but the recipe can be found anywhere. I used a recipe which had a base of spinach and ricotta cheese, garlic, salt and pepper (I didn’t use any meat). Other recipes you will find have more spices, but I’m about making an easy recipe, and because the crust is already spiced, I don’t usually find I’m adding anything more.

Take a cauliflower pizza crust that’s been baked for its first time. Then the strips are cut through the dough to any width preferred (I shot for something akin to lasagna width). Note: I used 1.5 times the regular recipe. If you want 8 roll ups, triple the original recipe (use an entire bag of 16 ounce frozen cauliflower, 3 eggs, 3 cups of shredded mozzarella or Italian cheese blend).

 

 

Lasagna Roll-Ups

Preheat oven to 350 degrees.

Prepare the mixture as per instructions. Here is a Betty Crocker recipe very close to what I used, only I didn’t use meat.

Spread the mixture across each “noodle” and then rolled and placed, seam side down into a greased bread baking pan (generally 9″X4″). Top with a scant amount of pizza sauce, and then shredded cheese.

Bake for 30 minutes or until cheese is bubbly and golden.

Notes: If you’d like to place the roll-ups face up, you can. I prefer to bake them on their sides. If you’d like wider “noodles” which span the entire bread dish in one noodle, cut wider strips.

The recipe is versatile and incredibly easy, and just another way cauliflower or zucchini ‘dough’ can be used.

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Comments

  1. Ok, so off subject a little, but not really! :) I made the Zucchini pizza crust last night. While it tasted delish, I had some “squishy” issues, with the middle of it. I even made sure not to make to middle too thick, baked it at 450 for 15 min (as instructed, very rarely do I follow instructions) and when I took it out of the oven, the edges were dark (almost burnt) and the mid-section looked like your’s pictured (little brown spots all around). But then when I cut into it, the underside of the middle, was sticky and eggy, even stuck some to the pan. And there was no way to have held it, like you did with your’s. What did I do wrong?!?!? Do I not have the “Cleo Pizza Crust” touch!?!?!?

  2. cleochatra says:

    barbi! Hey! You have the touch. Believe me.

    If 475 is cooking too fast, you might try 425 degrees for 15-18 minutes instead. To loosen dough from the pan, I run a spatula all the way around the crust. Then, if/when it holds, you can choose to flip the crust (I don’t but a lot of folks do and are very happy with the result) and bake slightly longer on a lower temperature.

    While pressing the dough on the pan, to keep the center from being too thick, I try to push out from the center and keep the center slightly thinner and move outwards very gently with the dough. I always double check, because it can be easy to keep the center more thick out of habit.

    I hope this helps.

  3. Anonymous says:

    You are awesome! I can’t wait to make this “oh so elegant” recipe! Thanks again for sharing!

    babydollsea a.k.a. Marla :)

  4. cleochatra says:

    I almost lost my beverage out of my nose.

    You said I did something ‘elegant’. Marla, for this I love you eternally.

  5. Health Affairs says:

    Cleo:

    Why did you post an incomplete recipe for the roll ups? I think the least you could do is provide a link to a for the filling if it is so easy as you say.

    Great stuff anyways.

    Erich

  6. cleochatra says:

    Erich– I don’t provide a link because there a few fillings for the roll-ups that folks can use.

    Here is the Betty Crocker Recipe , although I didn’t use hamburger and rolled mine differently.

    http://www.bettycrocker.com/Recipes/Recipe.aspx?RecipeId=36305

  7. avenuegirl says:

    It looks so real! I must be really hungry right now;) I can smell it through my computer!

  8. Hi Cleo!!! I’m not new to LC, but I’m starting again and this time for good. Since yesterday that I first read your blog, a new life with alternatives has opened to me. I know you will understand me. I believe you’ve “Been there, done that”. You’re really amazing and a great motivator. Excuse my ortography, English is not my native language. Nights are my problems. I used to have Sugar Free Jello with fruits (canned, rinsed pinneaple, apricots, pears) but saw no results!!! Have you tried the chocolate barks? Any suggestions?

  9. cleochatra says:

    avenue– I’m blowing my puffs of breath into the computer. It’s coming out the other side?

    Shoot! (Remembers to brush teeth next time).

  10. cleochatra says:

    Hey, Nilda! It is nice to meet you!

    You’re low-carbing again (woohoo! That’s great news). Which plan?

    I think you’re going to want to swap out those higher carb fruits and look for strawberries, blueberries, raspberries and blackberries for ‘sweet’. I tend to try and limit to about 1/4 cup per day, even in OWL, because it’s easy to overdo a good thing!

    As for the bark, I haven’t used it in years! If you’re looking for a low-carb chocolate fix, look for Ghirardelli or Lindt chocolates. Both are bagged and individually wrapped, and the higher the cocoa percentage, the lower the carb amounts… but stick to one per day (at most).

    It kills the fix and makes you feel spoiled rotten.

    I buy mine at WalMart in the candy aisle.

    PS. nights are tough! I exercise at night. It keeps me on track because I exercise and then am so glad I did it, I go to bed, or I stay out of the kitchen.

    If you’re a night snacker because you’re tired, go to bed or find something relaxing to do instead.

    If it’s a matter of keeping your mouth busy, suck ice chips.

    If it’s a matter of keeping fingers busy while watching tv, find a project to keep your fingers busy while watching tv.

    I know it’s not always that simplistic, but hopefully that helps a little!

  11. Hey Cleo these look good :)

  12. cleochatra says:

    Hey, girl! I have to say these are a lot like noodles. I wasn’t sure what to expect, but they turned out really well!

  13. adrienne says:

    Another winner – fantastic idea and tastes great, thank you!

  14. cleochatra says:

    Thanks for the kudos! If it’s food and I can eat it, I will find a way to make it.

    I was impressed with how pliable and workable the noodles were!

  15. lilklutzyone says:

    Oh my goodness… move over hubby, I just fell in love with cauliflower!!

    I made this last night for a girls night I hosted. Even my non low-carb friends loved it and asked for the recipe.

    Thanks so much! Now I'm off to try my hand at cauli tots with all the extra riced cauliflower that I have.

  16. amazing AGAIN all I want to do is make your recipes.They are so good.do u have an actual cookbook so i don’t have to hand copy all this good stuff{my printer is broke}

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