Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce

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Oh my goodness!!! You have got to try this, Y’all!  This recipe is my very own creation and I promise that you will love this spin off of traditional lasagna.  If you have made a homemade lasagna in the past, you will know that it has many steps but is always so worth the effort in the end. The goat cheese in the Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce makes this recipe super creamy and delicious!

Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce
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Servings
10 rolls
Servings
10 rolls
Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce
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Rating: 0
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Servings
10 rolls
Servings
10 rolls
Ingredients
Meaty Veggie Filling
Filling Ingredients
Bechamel Sauce
The finishing touches
Servings: rolls
Units:
Instructions
  1. Wash and prepare carrots by peeling and cutting them into quartered sticks.
  2. Place carrot sticks into pot and steam for about 5-7 minutes. Just until tender. Place to the side to cool.
  3. In a large skillet, brown your meats. Add onion, spinach, basil, parsley. Cook until veggies are wilted. Remove from heat.
  4. Part of making a gorgeous tasting Béchamel sauce is infusing flavor into milk. This can be done by adding the milk and cream into a medium size heavy saucepan. Warming on medium low heat. Add shallot, bay leaves, parsley, and peppercorns. Be careful to keep a watchful eye and not scorch the milk. Strain the milk of infusion ingredients and discard, reserving the milk for the béchamel sauce.
  5. In a large heavy saucepan, melt butter, add flour. Whisk continuously while slowly adding the warmed infused milk. A more extensive explanation of making a wonderful béchamel can be found on many culinary websites. The Wikipedia link is below: https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce
  6. Now that you have made the sauce, add it into the skillet with the meat and veggie mixture. Stir until blended.
  7. In a large glass bowl, blend together the filling ingredients until smooth.
  8. Bring a large stock pot of water to a boil. Salt it like the sea... Cook your lasagna noodles for about 2-3 minutes. Just until they are pliable enough to roll out. Lay them on a cutting board that has been lightly sprayed with cooking spray so that they do not stick to the surface while working with them (I used coconut oil spray). Carefully, spread a thin layer of the filling ingredients on the lasagna noodle, add a few steamed carrot sticks, roll up and place seam side down, in a greased 9"x13" casserole dish. Continue this process until you have made all 10.
  9. Pour the meat and veggie sauce mixture evenly over the top. Layer with sliced fresh mozzarella cheese and sprinkle with parmesan cheese.
  10. Bake in a 350 degree oven for 1 hour or until the top is bubbling and browned.
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Cast Iron Spinach Artichoke Dip

Hot spinach artichoke dip

Cast Iron Spinach Artichoke Dip, because everything is better cooked in cast iron!

Cast Iron Spinach Artichoke dip
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Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Cast Iron Spinach Artichoke dip
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Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large glass bowl, whip the softened cream cheese with a rubber spatula, until it is easy to work with. Stir in the mayonnaise, Greek yogurt, and cheeses. Fold in the artichoke hearts, water chestnuts, bacon and then finally the spinach and Knorr mix. Blend well.
  2. Place dip mixture into an 8 inch cast iron skillet. Sprinkle the top with more Gruyere cheese and Parmesan. Bake at 350 degrees for 30 minutes or until the mixture is bubbly. Turn the oven up to 400 degrees and place the dip on the top rack closest to the heat to allow the cheese to brown. About 3-5 more minutes.
Recipe Notes

Serve this dip hot out of the oven with either corn tortilla chips or sliced baguette bread.

Also, green onions and chopped fresh garlic add a nice addition. Or even a drizzle or two of Sriracha Pepper Sauce.

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