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Lasagna Rollata (Lasagna Rollups)

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Submitted by: Regina Cowles

 

Lasagna with a new twist--just spread the ricotta spinach filling on each noodle, roll up, and top with sauce and cheese.
 

Ingredients

  • Marinara Sauce:
  • 1 tablespoon extra virgin olive oil
  • 5 cloves garlic, finely chopped
  • 1 28 ounce can crushed, peeled tomatoes
  • 3 tablespoons fresh basil, chopped
  • 2 bay leaves
  • 1/4 cup red cooking wine
  • Ricotta Spinach Filling:
  • 1 egg
  • 15 ounces whole milk ricotta cheese
  • 1 8 ounce mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon Italian spice mix blend
  • 1 15 ounce package chopped, frozen spinach, thawed
  • Salt and pepper to taste
  • 1 lb lasagna noodles

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Method

Make Marinara Sauce: Saute chopped garlic in olive oil for one minute, add remaining ingredients, bring to a boil, lower and simmer for 10 minutes. Keep warm. Ricotta Spinach Filling: Beat egg into a large mixing bowl and add all remaining ingredients, blending well, keep refrigerated until you are ready to use. Lasagna Noodles: Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle. Lasagna Rollata (Rolled Lasagna): Spread about 1/4 cup of marinara sauce in a large baking dish. Lay one lasagna noodle in baking dish and spread with Ricotta Spinach filling along noodle. Loosely roll the noodle up, jelly-roll style. Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce and top with a little more grated Parmesan cheese. Bake in preheated oven at 350 degree for about 35 minutes.

 

Notes: This is a great crowd pleaser. Delicious, different and no stuck on baking dish to clean up. Kids love to help make these.

 

Number of Servings: 6 - 8

 

Submitted by: Regina Cowles ()

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