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Lasagna Rolls

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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Lasagna Rolls
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2305 calories
96 g
730 g
147 g
152 g
90 g
1507 g
2659 g
14 g
0 g
47 g
Nutrition Facts
Serving Size
1507g
Amount Per Serving
Calories 2305
Calories from Fat 1295
% Daily Value *
Total Fat 147g
227%
Saturated Fat 90g
451%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 41g
Cholesterol 730mg
243%
Sodium 2659mg
111%
Total Carbohydrates 96g
32%
Dietary Fiber 13g
52%
Sugars 14g
Protein 152g
Vitamin A
775%
Vitamin C
30%
Calcium
313%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Marinara sauce or Meat Sauce
  2. 10 oz package of frozen spinach(optional)
  3. 1 box of lasagna noodles
  4. 32 oz container of ricotta cheese
  5. 2/3 cup of grated pecorino romano cheese
  6. 1 egg
  7. Salt and pepper
Instructions
  1. Pre-heat oven to 350.
  2. Boil a large pot of salted water and cook noodles per directions on box. Drain and set aside to dry.
  3. Put about 1 cup of sauce in the bottom of a baking dish.
  4. In a mixing bowl combine the spinach, ricotta, pecorino, and egg.
  5. Add salt and pepper to taste.
  6. Lay the noodles out flat and spread about 2 tablespoons of the ricotta mixture evenly on the noodle.
  7. Roll and place seam side down in baking dish.
  8. Cover with sauce and sprinkle with with some more pecorino Romano cheese.
  9. Cover tightly with foil.
  10. Bake for 45 minutes or until bubbly.
beta
calories
2305
fat
147g
protein
152g
carbs
96g
more
Palm Beach Moms Blog https://palmbeach.citymomsblog.com/

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