Olive Garden Lasagna Rollata Al Forno
Indulge in the ultimate comfort food with this Olive Garden-inspired Lasagna Rollata Al Forno, a show-stopping twist on traditional lasagna that's as impressive as it is delicious. Featuring tender lasagna noodles filled with a creamy blend of ricotta, mozzarella, Parmesan, and spinach, these decadent rolls are smothered in marinara sauce, a luscious homemade white sauce, and a touch of heavy cream for extra richness. Baked to golden, bubbly perfection and topped with fresh parsley, this dish combines layers of flavor and texture perfect for family dinners or special occasions. With its easy-to-roll presentation and cheesy, savory filling, these lasagna rolls are an irresistible upgrade for pasta night. Plus, it's ready to serve in just 80 minutes, making it an ideal recipe for pasta lovers seeking restaurant-quality flavors at home.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese
- 1 cup Parmesan cheese
- 2 large Eggs
- 10 oz Frozen spinach
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Marinara sauce
- 1 cup Heavy cream
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay flat on a parchment-lined baking sheet to cool.
Thaw the frozen spinach and squeeze out any excess moisture using a clean kitchen towel.
In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, eggs, spinach, garlic powder, salt, and black pepper. Mix until well combined.
Prepare the white sauce: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk and cook until the mixture thickens. Stir in 1/4 cup of Parmesan cheese and season with a pinch of salt and pepper. Set aside.
Lay a cooked lasagna noodle flat. Spread 2-3 tablespoons of the ricotta mixture evenly across the noodle. Roll it up tightly, starting from one end. Repeat with the remaining noodles and filling.
Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish.
Place the rolled lasagna noodles seam-side down in the dish. Pour the remaining marinara sauce over the rolls, followed by the heavy cream and the prepared white sauce.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.7 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 918 mg | 71% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 694 mg | 15% | |
*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.
