Easy Lasagna Rolls
A unique twist to a simple lasagna. Flavor packed into perfect serving size pieces.
Servings: 12 Rolls
Calories: 290kcal
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.