Lasagna Rolls

by on October 11, 2011
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Lasagna Rolls


  • 12 whole-wheat lasagna noodles
  • 1 TBL extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 TBL tomato paste
  • 1/2 LB ground hamburger and 1/2 LB ground pork
  • 3 C chopped spinach
  • 1/2 C shredded Parmesan cheese
  • 2 tsp finely chopped Kalamata olives
  • 1/2 tsp cayenne pepper powder
  • 1/2 tsp salt
  • 3 C Grandpa’s Marinara Sauce
  • 1/2 cup shredded mozzarella cheese


  1. Bring a large pot of salted water to a boil.
  2. Cook lasagna noodles according to package directions.
  3. Drain and return to the pot
  4. Cover with cold water until ready to use.
  5. Brown meat in skillet and set aside.
  6. Heat oil in a large nonstick skillet over medium heat.
  7. Add garlic and cook, stirring, until fragrant, about 20 seconds.
  8. Add tomato paste and cook 60 seconds
  9. Add meat and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes.
  10. Transfer to a bowl
  11. Stir in Parmesan, olives, cayenne pepper, salt and 2/3 cup marinara sauce.
  12. Spread 1 cup of the remaining marinara sauce in the bottom of the pan.
  13. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the spinach filling along it.
  14. Roll up and place the roll, seam-side down, in the pan.
  15. Repeat with the remaining noodles and filling.
    The spinach rolls will be tightly packed in the pan.
  16. Spoon the remaining marinara sauce over the rolls.
  17. Place the pan over high heat, cover and bring to a simmer.
  18. Reduce heat to medium; let simmer for 3 minutes.
  19. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes.
  20. Serve hot.

Here is a video by PDX Traveler that game me the idea for this recipe.

Find more like this: Breads, Pasta, Potatoes, Starches, Dinners, Meals for Thomas

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