This is by no means a classic lasagna recipe. There’s no bechamel, there aren’t the classic layers. But give these lasagna rolls a try!
But these lasagna rolls still bring in the same flavors of meat, cheese, pasta, and marinara sauce. It also includes spinach.
Which, I know, is very odd. BUT spinach is one of the simplest veggies to add into a recipe and have it not drastically alter the flavor of said recipe.
My fiance does not like eating vegetables and he was skeptical as first when I told him about this recipe. But now he loves them, so I count these as a success!
Don’t let the idea of the assembly of these rolls scare you out of making them. It’s definitely not as daunting as it looks!
These rolls are easier to serve and won’t fall apart the way that regular lasagna will. The shape makes it easy to reheat as leftovers and pack away for meals for work or school.
Above is how the filling should look. You don’t have to add shredded mozzarella in the filling if you don’t want to. The filling is plenty tasty and moist without it. Sometimes I add it and sometimes I don’t.
Above shows an example of how flexible the lasagna sheets need to be, how much you should fill them, and how they should look when they are rolled. It’s super simple, I promise!
Spreading some marinara sauce on the bottom of the tray will prevent the rolls from sticking to the bottom. I find that adding cheese in the last five minutes will ensure that the cheese doesn’t get dehydrated and that it maintains that stretchy stringy pull.
I hope you can give these lasagna rolls a try and that you enjoy them!
Easy Lasagna Rolls
Ingredients
Meat
- 1.25 lbs Ground meat of your choice we use chicken because we have someone that doesn't eat red meat in the house
- 3 Cloves Grated garlic
- ½ Yellow Onion, diced
- 2 Tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Crushed Red Pepper
- 1 tsp Italian Seasoning
Filling
- 10 ounce Frozen Spinach, thawed
- 2 Eggs
- 1 Cup Full Fat Ricotta
- 1½ Cup Marinara Sauce divided between 1 and ½
- 1½ Cup Shredded Mozzarella divided between ¾ and ¾
- 12 Strips Lasagna Sheets
Instructions
- Preheat oven to 350°
Chicken
- In a medium pan, heat 2 Tbs of Olive Oil and sautee onions until translucent.
- Add grated garlic and ground meat. Add salt, black pepper, crushed red pepper, and italian seasoning.
- Cook meat until cooked and all liquid has evaporated.
- Once cooked, put aside to cool.
- Make sure meat is crumbled into small bits.
Lasagna
- Cook lasagna sheets in heavily salted water.Usually you should cook till al dente, but the sheets need to be cooked more so they are flexible enough to roll without breaking.
Filling and Assembly
- Fully thaw the spinach and squeeze all liquid out.
- Mix the spinach, eggs, ricotta, ground meat, ½ cup marinara, and ¾ mozzarella in a bowl.
- Lay a lasagna sheet out and spoon ⅓ of a cup of the filling onto the sheet.
- Spread the filling out leaving about ¾ – 1 inch of space on each sode.
- Roll the lasagna sheets making sure none of the filling squeezes out.
- Spread some marinara sauce onto a baking tray and place the rolls in the tray. You should get 12 rolls.
- Spoon some marinara sauce onto all the rolls and cover and bake for 35 minutes.
- After 35 minutes, sprinkle some mozzarella onto the rolls. Leave uncovered and bake for 5 more minutes.
Check out some of my other posts!
Feel free to send me a message if you have any recipe requests!
