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Giada’s Lasagna Rolls: A Twist on a Classic

The scent of simmering marinara always throws me back to Sunday dinners at my Nonna’s house. Her lasagna was legendary, a towering masterpiece of layered noodles, rich ragu, and creamy ricotta. While I cherish those memories, sometimes I crave that comforting flavor without the all-day affair. That’s why I fell in love with these Lasagna Rolls. They capture the essence of traditional lasagna in a perfectly portioned, elegant package – perfect for a weeknight treat or a sophisticated dinner party.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Yield: 12 rolls
Dietary Type: Comfort Food

Ingredients

1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated
3 ounces prosciutto, chopped, thinly sliced
1 large egg, beaten to blend
¾ teaspoon salt, plus more for salting water
½ teaspoon fresh ground black pepper
1-2 tablespoons olive oil
12 lasagna noodles, uncooked
2 cups marinara sauce, plus more as a side
1 cup mozzarella cheese, shredded (about 4 ounces)

Equipment Needed

Large pot
Medium bowl
Whisk
Baking sheet
13x9x2-inch glass baking dish
Aluminum foil

Instructions

Preheat the oven to 450°F.
In a medium bowl, whisk together the ricotta cheese, spinach, 1 cup of Parmesan cheese, prosciutto, egg, salt, and pepper until well combined. This mixture is the heart of the lasagna rolls, so ensure everything is evenly distributed.
Add a tablespoon or two of olive oil to a large pot of boiling salted water. The oil helps prevent the lasagna noodles from sticking together during cooking. Add the noodles and boil them until they are just tender but still firm to the bite – al dente. Overcooked noodles will be difficult to roll and can result in a mushy final product.
Drain the noodles immediately in a colander. Then, carefully arrange the noodles in a single layer on a baking sheet. This prevents them from sticking together and tearing as they cool.
Butter a 13x9x2-inch glass baking dish. This simple step prevents the lasagna rolls from sticking to the bottom and makes serving easier.
Pour enough marinara sauce over the bottom of the prepared dish to lightly coat it. This layer of sauce keeps the lasagna rolls moist and flavorful while baking.
Lay out 4 lasagna noodles on a clean work surface. Spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Be careful not to overfill the noodles, as this can make them difficult to roll.
Starting at one end, carefully roll each noodle like a jelly roll. Aim for a tight, even roll to ensure the filling stays inside while baking.
Lay the lasagna rolls, seam side down, without touching, atop the sauce in the prepared dish. Placing them seam-side down will keep them from unrolling.
Repeat steps 7-9 with the remaining noodles and ricotta mixture.
Spoon the remaining 1 cup of marinara sauce evenly over the top of the lasagna rolls.
Sprinkle the mozzarella cheese and the remaining 2 tablespoons of Parmesan cheese evenly over the sauced rolls.
Cover the baking dish tightly with aluminum foil. This will trap the steam and help heat the lasagna rolls evenly.
Bake in the preheated oven until the lasagna rolls are heated through and the sauce is bubbling, about 20 minutes.
Remove the foil cover and continue to bake until the cheese on top is melted and golden brown, about 15 minutes longer. Keep a close eye on the cheese to prevent burning.
Let the lasagna rolls stand for 10 minutes before serving. This allows the filling to set slightly and makes them easier to handle.

Expert Tips & Tricks

Don’t overcook the noodles: Slightly undercooked noodles are ideal as they will finish cooking in the oven.
Squeeze the spinach thoroughly: Excess moisture in the spinach can make the filling watery.
Use high-quality prosciutto: The flavor of the prosciutto adds a delicious depth to the dish.
Make-ahead: Prepare the lasagna rolls completely, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.
Freezing: You can assemble the lasagna rolls and freeze them before baking. Thaw completely in the refrigerator before baking as directed, adding about 15-20 minutes to the cooking time. Alternatively, you can freeze the unbaked rolls individually on a baking sheet and then transfer them to a freezer bag for longer storage.
Cheese Variations: Feel free to experiment with different cheeses. Fontina, provolone, or even a little bit of goat cheese would be delicious additions.

Serving & Storage Suggestions

Serve the lasagna rolls hot, garnished with fresh basil leaves and a side of extra marinara sauce for dipping. They are perfect as a main course or as part of a larger Italian-themed feast.

Leftover lasagna rolls should be stored in an airtight container in the refrigerator. They will keep for 3-4 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual rolls for a quick lunch.

Frozen lasagna rolls can be reheated directly from frozen. Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	548.1 kcal	–
Calories from Fat	224 g	41%
Total Fat	24.9 g	38%
Saturated Fat	12.8 g	64%
Cholesterol	99.7 mg	33%
Sodium	1148.5 mg	47%
Total Carbohydrate	51.3 g	17%
Dietary Fiber	5.1 g	20%
Sugars	9.7 g	–
Protein	29.4 g	58%

Variations & Substitutions

Vegetarian: Omit the prosciutto for a delicious vegetarian version. You could add sauteed mushrooms, zucchini, or other vegetables to the ricotta mixture for extra flavor and texture.
Gluten-Free: Use gluten-free lasagna noodles. Note that they may require slightly different cooking times.
Spicy: Add a pinch of red pepper flakes to the ricotta mixture or the marinara sauce for a touch of heat.
Sauce: Use your favorite homemade or store-bought marinara sauce. Pesto or a creamy Alfredo sauce would also be delicious alternatives.
Cheese: Use a mix of cheeses in the filling, such as ricotta, mozzarella, and Parmesan, for a richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. You’ll need about 1 pound of fresh spinach. Cook it until wilted, then squeeze out all the excess moisture before adding it to the ricotta mixture.

Q: Can I make these lasagna rolls ahead of time?
A: Absolutely! They are perfect for making ahead. Assemble the rolls, cover, and refrigerate for up to 24 hours before baking. You can also freeze them for longer storage.

Q: What if I don’t have prosciutto?
A: You can substitute other cured meats, such as ham or pancetta. Or, simply omit it for a vegetarian version.

Q: My noodles are sticking together after boiling. What can I do?
A: Toss the drained noodles with a little olive oil to prevent them from sticking. Also, make sure to spread them out on a baking sheet as soon as they are drained.

Q: Can I use a different type of cheese instead of mozzarella?
A: Yes, provolone or fontina would be great substitutes.

Final Thoughts

These Lasagna Rolls are a delightful and convenient way to enjoy the classic flavors of lasagna without the fuss. Whether you’re cooking for a crowd or simply craving a comforting meal, this recipe is sure to impress. Don’t be afraid to experiment with variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback. Perhaps you’ll find your own new favorite way to enjoy lasagna! Buon Appetito!

Giada’s Lasagna Rolls Recipe