Giada's Lasagna Rolls

Name: Giada's Lasagna Rolls
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 1 (15 ounce) container whole milk ricotta cheese; 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry; 1 cup parmesan cheese, grated; 2 tablespoons parmesan cheese, grated; 3 ounces prosciutto, chopped, thinly sliced; 1 large egg, beaten to blend; 3/4 teaspoon salt, plus more for salting water; 1/2 teaspoon fresh ground black pepper; 1 -2 tablespoon olive oil; 12 lasagna noodles, uncooked; 2 cups marinara sauce, plus more as a side; 1 cup mozzarella cheese, shredded (about 4 ounces)

Submitted by mikey ev

"Giada is a genius. I have actually made these ahead of time - just place them on a baking sheet in the freezer, and then transfer to a freezer bag when they're hard. When ready to eat: Pour some sauce on top and bake at 325°F for 30-40 minutes (I went low and slow from freezer to table). Super easy meal for entertaining or fast weekday dinner!"

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photo by mikey ev

Ready In:: 1hr 25mins
Ingredients:: 12
Serves:: 6

ingredients

1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated
3 ounces prosciutto, chopped, thinly sliced
1 large egg, beaten to blend
³⁄₄ teaspoon salt, plus more for salting water
¹⁄₂ teaspoon fresh ground black pepper
1 -2 tablespoon olive oil
12 lasagna noodles, uncooked
2 cups marinara sauce, plus more as a side
1 cup mozzarella cheese, shredded (about 4 ounces)

directions

Preheat the oven to 450°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 13x9x2-inch glass baking dish. Pour sauce over the bottom of the prepared 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.
Lay the lasagna rolls seam side down, without touching, atop the sauce in the dish.
Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of 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.

Questions & Replies

I can't tolerate pasta or much in the way of rice either but I'm wondering if I could make this with slices of zucchini instead. Or is there something else I can use?

lets_coexist
How to print

Amy W.

Reviews

This recipe is missing a crucial element - the sauce. The sauce you are directed to pour in bottom of dish is a white/bechamel sauce. This is a superb recipe for outstanding lasagna rolls but without the bechamel sauce your lasagna rolls end up a tad on the dry side. The extra step is worth it, you won't be disappointed!

m007_sag
it was delish thank you!

anonymous177
This is a fantastic, crowd pleasing recipe. I use double the red sauce when I make it as it seems a bit dry otherwise. I've also done this with whole wheat pasta, 1% milk, low sugar marinara, reduced fat ricotta, and wheat flour to give it a healthier twist. Yes, it's not the same glorious full calorie/fat taste but it's a pretty decent alternative. I haven't calculated the nutritional change yet.

ladyhardhat
Fantastic and can be done ahead!

suger902
Awesome. I used Beef instead. Family loved this

Teriffic