Rollasagna
Meet Rollasagna, a delightful twist on classic lasagna that’s perfect for weeknight dinners or special occasions. This innovative recipe transforms traditional lasagna noodles into irresistible, roll-up bundles filled with a creamy blend of ricotta, mozzarella, Parmesan, and sautéed spinach, all seasoned to perfection with garlic and Italian herbs. Nestled in a bed of rich marinara sauce and topped with melty mozzarella, these lasagna rolls bake into a bubbling, golden masterpiece. Ready in just over an hour, this dish is not only visually stunning but also easy to serve, making it ideal for gatherings. Add a touch of freshness with chopped basil before serving to elevate the flavor. Rollasagna is sure to become your new go-to comfort food!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles (uncooked)
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 cups Fresh spinach (chopped)
- 1 large Egg
- 3 cups Marinara sauce
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh basil (optional, chopped for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, according to package instructions. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
In a medium skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, the cooked spinach, the egg, salt, black pepper, and Italian seasoning. Mix until well combined.
Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.
Take one lasagna noodle and spread about 2–3 tablespoons of the ricotta mixture evenly along its surface. Roll the noodle up tightly, starting from one end. Place the rolled noodle seam-side down into the prepared baking dish. Repeat this process with the remaining noodles and filling.
Once all the rolls are in the dish, pour the remaining marinara sauce evenly over the top of the rolls. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Remove the Rollasagna from the oven and let it cool for 5 minutes. Garnish with chopped fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
4583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 573.1 g | 208% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 29.7 g | ||
| Protein | 225.3 g | 451% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4432 mg | 341% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2080 mg | 44% | |
*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.
