Ready or not, the holiday season has arrived. Let the cooking begin.
Growing up, lasagna was THE holiday meal. We expected it and looked forward to it on Christmas Day and Easter! My mom’s lasagna is the best. She’d have leftovers and then a whole tray in the freezer for another night. It is the ultimate comfort meal.
I love lasagna, but I’m not a big fan of making it. It always looks a little messy when I make it. I would prefer to make a tray of stuffed shells, baked ziti or lasagna rolls! It looks better and I like that it has less ricotta cheese.
I love spinach in my lasagna rolls because I love veggies. If I put spinach, I don’t serve meat with it. If I leave the spinach out, I serve it with a side of meatballs or meat sauce. Either way lasagna rolls are delicious and comforting and presents beautifully.
Of course double the recipe for a bigger crowd or to put one tray in the freezer for a later date.
A basic marinara sauce should be made first. You can find the recipe here.
If you decide to leave the spinach out and do meat sauce, you can find the recipe here.
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- Marinara sauce or Meat Sauce
- 10 oz package of frozen spinach(optional)
- 1 box of lasagna noodles
- 32 oz container of ricotta cheese
- 2/3 cup of grated pecorino romano cheese
- 1 egg
- Salt and pepper
- Pre-heat oven to 350.
- Boil a large pot of salted water and cook noodles per directions on box. Drain and set aside to dry.
- Put about 1 cup of sauce in the bottom of a baking dish.
- In a mixing bowl combine the spinach, ricotta, pecorino, and egg.
- Add salt and pepper to taste.
- Lay the noodles out flat and spread about 2 tablespoons of the ricotta mixture evenly on the noodle.
- Roll and place seam side down in baking dish.
- Cover with sauce and sprinkle with with some more pecorino Romano cheese.
- Cover tightly with foil.
- Bake for 45 minutes or until bubbly.