Lasagna Rolls

This my new favorite way to have lasagna!!  They are made with all the same ingredients, but just assembled differently. They’re also great because I like having more of the pasta with my filling.  Speaking of filling, this recipe calls for prosciutto, which is one of my favorite Italian deli meats………yum!  The bits of salty meat works so well with the creamy ricotta and spinach.

I think they’re a little fancier than normal layered lasagna.  It’s good for when you want to make comfort food a little nicer to look at.

Boil the pasta until al dente and then lay out to allow them to cool down and dry out a little.  I used a paper towel to dab off excess water.

Mix up the ricotta and parmesan cheese, chopped spinach, prosciutto and egg.

Spoon some of the cheese mixture onto one end of the lasagna noodle.

Here’s the cute little bundle all snuggled up in the noodle.

Line them all up without touching each other.

Spoon on some marinara sauce over each roll.

Sprinkle mozzarella cheese over the whole thing and bake it until golden and bubbly.




Lasagna Rolls


Adapted from Giada DeLaurentis


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)

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. 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. Spoon some marinara sauce into a baking dish and lay the lasagna rolls seam side. 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.