ROSÉ ROLLS

Looking for a new take on an old classic? If you love lasagna, but are on the hunt for a fun way to change things up a bit, this recipe is for you!

After seeing a recipe for lasagna roll ups in a magazine, this was the dish I made for my very first dinner party ever! It was such a hit that it instantly became my ‘signature’ dish. It’s probably been 10 years since the first time I made these, and my friends STILL ask me for the recipe, or ask me to make it for them. After this post, I’ll officially have a link to give them!

Over the years I’ve tweaked the ingredients to perfection – you will LOVE these! Plus, rolling the noodles makes serving a breeze. No slicing, no slippery layers sliding off of your spatula and back into the pan – just scoop, serve, repeat.

Read on, for my Rosé Rolls!

Prep time: 30 mins

Cook time: 45 mins – 1 hour

Servings: 4

INGREDIENTS

2 jars rosé sauce (I use Classico Spicy Tomato & Parmesan)

1 pkg frozen whole leaf spinach, thawed and strained

12 lasagna noodles

1 container ricotta cheese (450-500g.)

1 egg

1 tablespoon minced garlic

1.5 cups grated mozzarella

1/2 cup finely grated asiago

Fresh oregano, roughly torn

Fresh sage, roughly torn

Fresh thyme, stripped from twig (LOL I don’t know how else to say this – it’s a twig right?!)

Salt & Pepper

METHOD:

Preheat oven to 350°. Boil noodles until al dente, using instructions on box. Gently strain and rinse, using care not to tear the noodles. Spread noodles out onto a clean counter.

In a large mixing bowl, combine spinach, ricotta, asiago, egg, garlic, a generous pinch each of fresh oregano, sage, and thyme and salt & pepper to taste. Stir thoroughly, and spread mixture evenly over lasagna noodles.

Pour 1/2 of one of the jars of sauce into the bottom of a large, oven safe casserole dish, and spread evenly.

Gettin’ saucy

One by one, roll each noodle up and place into the dish. Really squish them all in there! Pour remaining sauce onto noodles, leaving edges naked (so they get nice and crispy for a little texture when they’re done – YUM!). Top with remaining rosé sauce, and mozzarella cheese.

They see me rollin’

Cover with foil, and bake for 45 minutes to 1 hour. During the last 10 minutes of cook time, remove foil to brown the cheese.

Yummmm!

Serve with thyme on top for presentation, and enjoy! This meal is great with a side salad and garlic bread, but it can also easily stand alone.

The best part of this recipe? It’s customizable for any palette. You can add meat, you can switch the sauce up (tomato basil or creamy Alfredo are also winners)… you could even try using zucchini slices in place of pasta!

I hope you enjoyed this recipe! I’m certain it will become an instant favourite in your home.

Subscribe to my blog to get updates on my posts on the right, or below. Next week I’m going to show you how to make an impressive, but simple flower arrangement that’s perfect for weddings, showers – or just your home! Because we all deserve to be surrounded by pretty things, no matter what stage of life we’re in.

Until next time,

xo,

Jamie

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