Lasagna Wrap Idea - Would it work? HELP NOW!?

Question

For dinner, I want to make Lasagna Wraps. I would take lasagna noodles and put sauces, spices, cheeses, etc. in them and bake. Would this work? How would I do this?

Answer 1

I think it would work. Take your lasagna noodle and wrap it like a tamale or something. Top it with cheese and bake.

Sounds yummy :)

Answer 2

Honestly, I'm not sure how Lasagna noodles would fit into a rap. However, it is possible you can try to bake the lasagna then scoop some onto each wrap. It sounds excellent but is probably difficult to make. I'd say cut the Lasagna noodles in half..

Answer 3

Yes, I have a recipe for Mexican Style Lasagna. The ground meat is cook with taco seasoning. Then it is rolled with the other ingredients. You overlap two cooked lasagna noodles, so they are wider and more durable to roll. Then you can put them in a wrap. I never put them in a pita wrap before, if that what you intend to do. Use less sauce, so it does not fall apart.

Answer 4

That sounds like a lasagna roll-up. I've made many of them. They're excellent. Just spoon the filling down the middle of the noodle, roll them up, and put them in sauce and cover with sauce and cheese. It's almost like single serve lasagna.

Answer 5

I make a parmesan/ricotta cheese mixture, spread it on the long cooked lasagna noodle, and roll it up. Lay them in a pan, pour your fav sauce (white/red/meat/vegetable) on top & bake. YUM.

Answer 6

Sounds like manicotti to me. Big round noodles that you fill with stuff and then bake. Would make the same end result without having to try to keep your noodles wrapped around your fillings.

Answer 7

Yup...here's a recipe...

Lasagna Rolls
Recipe courtesy Giada De Laurentiis

Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)


To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

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Lasagna Roll-Ups

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1/4 cup A.1. Original Steak Sauce (optional)
1 egg, lightly beaten
1 cup (8 oz.) ricotta cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
9 lasagna noodles, cooked, drained
2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided



PREHEAT oven to 350°F. Brown meat in skillet on medium-high heat; drain. Combine spaghetti sauce and steak sauce. Remove half of the sauce mixture; stir into meat in skillet. Set remaining sauce mixture aside for later use.
MIX egg, ricotta cheese and 1/4 cup of the Parmesan cheese. Spread each noodle with 2 heaping tablespoonfuls of the ricotta mixture. Top evenly with a scant 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella cheese. Roll up each noodle, starting at one of the short ends. Place in greased 8-inch square baking dish. Pour remaining sauce mixture over noodles. Sprinkle with the remaining Parmesan and mozzarella cheeses; cover with foil.
BAKE 45 min. or until hot and bubbly.

Answer 8

It would be like manicotti basically. You could try it, I bet it would work, as long as you don't over stuff them.