Gooseberry Patch Lasagna Rolls
Transform your weeknight dinners with these delightful Gooseberry Patch Lasagna Rolls—an irresistible twist on classic lasagna! These creamy, cheesy roll-ups are packed with a flavorful ricotta, mozzarella, and Parmesan filling, enhanced by the fresh taste of spinach and a hint of garlic. Rolled into tender lasagna noodles and baked in a rich marinara sauce, each bite offers layers of comfort and Italian-inspired goodness. Perfect for family dinners or casual gatherings, this dish is both satisfying and easy to serve, with individual portions that keep presentation elegant and hassle-free. With a quick prep time of just 30 minutes and a golden, bubbly finish, Gooseberry Patch Lasagna Rolls are destined to be a crowd-pleasing favorite. Serve alongside garlic bread and a crisp salad for a complete meal that’s sure to impress!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 piece Large egg
- 2 cups Fresh spinach, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 cups Marinara sauce
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente according to package instructions. Drain and drizzle with 1 teaspoon of olive oil to prevent sticking. Set aside.
In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, the egg, chopped spinach, minced garlic, salt, and pepper. Mix well until fully combined.
Lay the cooked lasagna noodles flat on a clean surface. Spread approximately 3 tablespoons of the ricotta mixture evenly over each noodle.
Carefully roll up each noodle from one end to the other, creating a spiral roll. Place each roll seam-side down in a lightly greased 9x13-inch baking dish.
Pour the marinara sauce evenly over the lasagna rolls, ensuring they are fully covered.
Sprinkle the remaining shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the lasagna rolls cool for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
4628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 6811 mg | 296% | |
| Total Carbohydrate | 572.4 g | 208% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 40.4 g | ||
| Protein | 244.2 g | 488% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 4855 mg | 373% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
