Lasagna Rolls with Tomato Sauce Recipe

Lasagna rolls with tomato sauce is a delicious and simple dish that combines the flavors of traditional lasagna in a fun and manageable form. These individual rolls of pasta, cheese, and ground meat are smothered in a tangy and rich tomato sauce for a comforting and satisfying meal. Whether you're cooking for a crowd or just looking for a creative new way to enjoy lasagna, this recipe is sure to become a household favorite.

The recipe begins by crafting the perfect filling for the las...

The recipe begins by crafting the perfect filling for the lasagna rolls. A mixture of ricotta cheese, mozzarella, and Parmesan is combined with ground beef or turkey and seasoned with garlic, oregano, and basil. This creamy and savory filling is then spread onto cooked lasagna noodles and rolled up into neat little packages. The rolls are placed in a baking dish and covered with a generous helping of tomato sauce.

The tomato sauce is the real star of this dish, bringing a bright and lively flavor to the lasagna rolls. Made with simple ingredients like canned tomatoes, onions, garlic, and herbs, the sauce cooks down into a thick and flavorful topping for the pasta. The combination of the meaty, cheesy filling and the zesty tomato sauce creates a harmonious and mouthwatering blend of flavors.

Once assembled, the lasagna rolls are baked in the oven until the cheese is melted and bubbly, and the edges of the noodles are crisp. The aroma of garlic, herbs, and melted cheese fills the kitchen, enticing everyone nearby to come and take a peek at the delicious meal that awaits them. When the lasagna rolls are golden and delicious, they're ready to be served hot and bubbly, with a sprinkling of fresh basil or parsley for a burst of color and flavor.

Lasagna rolls with tomato sauce are an excellent choice for a cozy family dinner, a potluck with friends, or a special occasion meal. The individual servings make it easy to portion out, and the layers of pasta, cheese, and sauce make for an impressive and satisfying dish. Give this recipe a try, and you'll see why it's a standout in the world of pasta dishes. Buon appetito!

2 ½ cups all-purpose flour
3 eggs
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
1 tablespoon extra-virgin olive oil
1 small onion, sliced
3 (6 ounce) cans tomato sauce
salt to taste
6 leaves fresh basil
1 bunch fresh spinach
2 tablespoons water
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 clove garlic, crushed
1 (7 ounce) container ricotta cheese
1 teaspoon ground nutmeg
salt and freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese

Information

Prep Time: 30 mins
Cook Time: 30 mins
Additional Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 6
Yield: 6 servings

Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.

Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.

Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.

Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.

Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.

Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.

Preheat the oven to 350 degrees F (175 degrees C).

Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.

Bake in the preheated oven until cheese is melted, about 5 minutes.

Nutrition

397 cal.

Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 112mg
Sodium: 885mg
Total Carbohydrate: 50g
Dietary Fiber: 4g
Total Sugars: 5g
Protein: 17g
Vitamin C: 23mg
Calcium: 229mg
Iron: 6mg
Potassium: 752mg

How to Make Lasagna Rolls with Tomato Sauce - A Step-by-Step Guide

Ingredients

Information

Nutrition

397 cal.

Categories