A quick and easy weeknight carb fix: try making these lasagna “rolls” instead of conventional layered lasagnas for a quick and satisfying meal. This makeover has all of the makings of the original, just dressed up a little differently. Thanks to the placement technique where the rolls are not squished together in a baking dish, which allows for more airflow between each roll, you can expect shorter cooking time and more opportunity for browned and crispy edges. All of this to tell you that each roll is pretty much its own individualized corner piece. Need I say more?
Cheesy Spinach and Ricotta Lasagna Rolls 7 Steps
Preheat oven to 375°F.
Bring a large pot of salted water to a boil and cook off 12-14 of the dried lasagna sheets just until softened and pliable (they will cook the remainder of the way when baking) approximately 8 minutes. Carefully strain, toss with olive oil and lay out flat to prevent sticking, set aside.
In a small mixing bowl combine the grated cheddar, grated mozzarella and half of the grated Grana Padano, toss to mix and set aside.
In a medium mixing bowl combine the ricotta cheese, squeezed and chopped spinach, beaten egg, grated nutmeg, kosher salt, fresh cracked black pepper and the remaining half of the grated Grana Padano. Stir to combine.
In a medium baking dish or oven safe braiser, spoon half of the tomato sauce and spread evenly on the bottom.
To assemble the lasagna rolls: spread approximately 2 tablespoons of the ricotta and spinach mix evenly onto each of the cooked lasagna sheets and carefully roll up. Transfer each roll seam side down to the baking dish. Repeat this process until all the lasagna sheets have been rolled. Top with the grated cheese mix and bake covered in the oven on the middle rack for 30 minutes until the sauce is bubbling and the cheese has melted
Remove the cover from the dish, turn the oven broil to high and cook for an additional 3-5 minutes until the cheese is bubbling and golden brown. Remove from the oven and sprinkle with chopped parsley.