Lasagna Rolls

Spinach and Ricotta Cheese Stuffed Lasagna Rolls

  • Servings: 8
  • Difficulty: medium
  • Print
There’s something sexy and romantic about lasagna, and if I could eat it everyday, I would. The very first time that I had lasagna was at The Olive Garden, where my family had gathered to celebrate my late grandmothers retirement. I don’t recall what prompted me to try this unfamiliar dish, but I knew from the first bite that I was in love. Over the years, I’ve sampled many different variations of this hearty meal, some better than others, but none ever came close to my mother’s. At the time, I had no clue what magic she was working with in preparing this magical food, until I was old enough to lend a hand. I’m a mom now, and to them I am “the best cooker.” In making these lasagna rolls, it was anticipation and excitement in their eyes to sample this version of lasagna that motivates me to do what I do.


8 lasagna noodles
Ground beef
1/2 can diced tomatoes
1/2 jar tomato sauce
Add the following to suit your taste:
Black pepper
Garlic powder
Minced garlic
Italian Seasoning
1 c. chopped baby spinach
1 tub ricotta cheese
1 c. Parmesan cheese
Half bag of mozzarella cheese
1/4 milk


Preheat oven to 350. Boil the lasagna noodles for approximately 10 minutes. Remove from heat, drain and rinse with cold water. Set aside in cold water until ready to assemble.

In a frying pan, season and cook the ground beef, adding the diced tomatoes and sauce after 10-15 minutes or when the meat has browned completely, then set aside.

In a bowl, mix together the ricotta, Parmesan cheese, spinach and milk in a bowl. Season lightly with black pepper and salt.

Next, on a baking sheet, lay out the noodles and begin spreading the spinach and cheese mixture, topping with a thin layer of the meat sauce, rolling each as you go.

Once complete, top with mozzarella, place in the oven for 20-25 minutes, then remove and serve.


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