Lasagna Rolls

Guest are Melanie Trtten and Andy Tritten


1 Box Lasagna Noodles
1 16 Oz Container Ricotta Cheese
1 Cup Shredded Parmesan Cheese
2 Cup Shredded Mozzarella Cheese
1 Beaten Egg
1 12 oz Bag Baby Spinach, Wilted, Squeezed of liquid and Chopped Fine (Optional)
1 Quart Cannizzaro Marinara or Arrabbiata or Mushroom Marinara

Cook Pasta until just underdone, drain & let cool enough to handle. While pasta is cooking, combine & mix well next 5 ingredients – reserving 1.5 Cups of Mozzarella for the last step. Spray a large lasagna pan and pour a layer of Cannizzaro Sauce.   Cut each noodle in half, widthwise.  Spread 2 tablespoons of the cheese mixture on each noodle half – leaving 1 inch at the end plain.  Roll up noodles starting with cheese end.  Cut each roll-up in half (so that each half has a fluted noodle edge) and place seam side down on sauce.  Drizzle each roll-up with more sauce.  Cover with foil and bake at 375 for 20 minutes or until bubbling.  Remove foil and top with reserved cup of Mozzarella Cheese. Bake for 10 more minutes.  Let stand for 5 minutes and serve right from the pan with a toothpick in each roll or put more warm sauce on your favorite platter and transfer rolls on top of sauce.  Serve with a side of sauce for dipping.


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