If I could eat these lasagna rolls every night for the rest of my life, I probably would. They’re so easy to prepare and they taste great. And they’re filling. There’s just something about Italian food that I love. It doesn’t need to be the neatest thing on the table and people all over the world have a strong fondness for it. The Italians really do have it going on.
Think of this recipe as one of three parts. We’ve got the sauce, the noodles and the filling. For this recipe, you’ll be using my trusted and delicious tomato sauce recipe. As for the noodles, you’d cook them just like you’d cook any other type of pasta – for about 10 minutes in salted boiling water. And finally, we’ve got the filling. That’s where the fun is. Luckily, all that needs to be done is to mix up a bunch of ingredients in a big bowl. Sure, there’s some assembly required, but that’s not too terribly difficult. The result is a hot baked lasagna roll that’s dripping with cheese that you’ll need a knife to cut through. You’ll love it.
Makes: 10 Rolls
10 Lasagna Noodles
1 10-Ounce Box Frozen Spinach, Thawed and Squeezed
2 Tablespoons Olive Oil
1 Large Sweet Onion, Diced
2 Garlic Cloves, Minced
1 Cup Parmesan Cheese
2 Cups Mozzarella Cheese, Divided
1 Cup Ricotta Cheese
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
1 Teaspoon Dried Basil
3 Tablespoons Fresh Basil, Chopped
Ground Black Pepper
Tomato Sauce – Recipe Here
I’d like to thank Cooktoria for this recipe. While I’ve tried a similar one in the past that came out very well, I do think this one edges it out.
Cook the Pasta
Fill a large pot with water and add one tablespoon of salt to it. Bring the water to a boil over high heat. Then, when boiling, add the lasagna noodles to the water and let them cook until soft, about 10 minutes. When finished, strain the noodles in a colander and rinse under cold water. Set aside.
Adjust your oven racks so one is in the center position. Then, pre-heat the oven to 350 degrees.
Make the Filling
Warm a large skillet over medium heat. Add the oil and the onion and saute the onion for about 10 minutes or until it begins to brown. Then, add in the garlic, stir and allow to cook for about two minutes. When finished, turn off the heat.
Next, add the contents of the skillet to a large mixing bowl. Also add in the spinach, Parmesan cheese, one cup of mozzarella cheese, ricotta cheese, egg, oregano, thyme, dried basil, one teaspoon salt and 1/2 teaspoon pepper. Mix all of these ingredients together well.
Assemble the Rolls
To start off with, you’ll need to add two ladle-fulls of tomato sauce to the casserole. You’ll be adding these rolls to that and you’ll want them to sit in the sauce.
Lay all of the cooked lasagna noodles out on something large and flat, such as a counter top. Then, spread the filling out across all of them. You’ll need to eyeball it to make sure the filling is even and you don’t run out before you’re finished. Then, go ahead and gently roll each noodle up. When finished, with each one, place it in the casserole with the end of the noodle facing down.
Bake the Rolls
Add the rest of the sauce to the tops of the rolls in the casserole. Then, sprinkle the remaining mozzarella cheese on top as well and sprinkle the fresh basil on top of that. Put the casserole in the oven for 25 minutes and then remove. Serve and enjoy!
I hope you like this dish if you give it a try. If you do, please let me know down below. Thanks for reading!