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“This recipe is great for portion control. Instead of cutting a big chunk of layered pasta from a casserole dish, I just limit myself to one or two rolls.”
12 rolls

Ingredients Nutrition


  1. Prepare marinara: Cook italian sausage (optional) & set aside.
  2. Saute onions in large saucepan or pot. Do not brown.
  3. Drain liquid from diced tomatoes & pour liquid into saucepan with onions.
  4. Add basil, Italian seasoning, oregano, sugar & red pepper.
  5. Simmer 30 minutes or until reduced by half.
  6. Add all sausage, tomatoes & pimentos, and cook 1 minute until just heated. Remove from heat & set aside.
  7. Prepare Rolls: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.
  8. Heat oil in nonstick skillet over medium heat.
  9. Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.
  10. Stir in 2 T mozzarella & 2 T fatfree mozarella, ricotta, parmesan, olives, crushed red pepper, salt and 2/3 c marinara into bowl with spinach mixture.
  11. Spread 1 cup of marinara in bottom.
  12. Lay out lasagna noodle on plastic cutting board. Spread 1/4 c filling along length of noodle. Roll up and place roll seam side down in large skillet. Repeat with remaining noodles and filling (they will be tightly packed) Spoon remaining marinara over rolls.
  13. Cover skillet and bring to simmer over high heat. Reduce & simmer 3-4 minutes.
  14. Sprinkle with mozzarella and continue cooking, covered, until cheese is melted.
  15. Cheese should be melted and rolls heated through.
  16. Can be frozen up to 1 month.

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