Description
Savory lasagna roll ups bring Italian comfort straight to your dinner table with rolled pasta sheets blanketed in rich marinara and melted cheese. Packed with hearty filling and baked until golden, these rolls promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Proteins and Cheese:
- 15 ounces (425 grams) ricotta cheese
- 3 cups mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese
- 1 large egg
Pasta and Vegetables:
- 12 uncooked lasagna noodles
- 16 ounces (454 grams) frozen spinach, thawed
- 4 cloves garlic, minced
Seasonings and Sauce:
- 1 (24 ounces/680 grams) jar of marinara sauce
- 1/2 teaspoon salt
- Pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- Fresh basil or chopped parsley (optional, for serving)
Instructions
- Warm the oven to 375°F (190°C) and prepare a clean workspace for assembling the lasagna rolls.
- Cook lasagna noodles until tender but firm, carefully draining and arranging them flat on a baking sheet to prevent sticking.
- Create a creamy filling by combining ricotta, finely chopped spinach, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, salt, black pepper, Italian seasoning, and dried oregano in a mixing bowl.
- Coat the bottom of a baking dish with a thin layer of marinara sauce to prevent sticking and add moisture.
- Lay each noodle flat and spread an even layer of the ricotta mixture across its surface, leaving a small border at the edges.
- Carefully roll each noodle from one end to the other, creating tight, compact rolls that seal in the filling.
- Arrange the rolled lasagna seam-side down in the prepared baking dish, ensuring they are closely packed.
- Pour the remaining marinara sauce over the rolls, allowing it to cascade between and around them.
- Sprinkle the remaining mozzarella cheese generously across the top, ensuring even coverage.
- Cover the dish with aluminum foil and bake for 25 minutes to allow flavors to meld and cheese to melt.
- Remove the foil and continue baking for an additional 10 minutes until the cheese turns golden and bubbly.
- Let the lasagna rolls rest for a few minutes after removing from the oven to set the filling.
- Optionally, garnish with fresh chopped basil or parsley for added color and flavor before serving warm.
Notes
- Ensure lasagna noodles are cooked al dente to prevent tearing when rolling, maintaining a perfect texture and preventing mushy results.
- Use room temperature ingredients for smoother mixing and better blending of ricotta cheese mixture, creating a more consistent filling.
- For gluten-free option, substitute traditional lasagna noodles with gluten-free pasta or zucchini sheets, keeping the same delicious flavor profile.
- Customize the filling by adding cooked ground meat, sautéed mushrooms, or additional vegetables for extra nutrition and personalized taste.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg