How to Make Giada De Laurentiis' Stuffed Lasagna Rolls

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while grated pecorino can be a budget-friendly substitute.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often more affordable and has a longer shelf life.

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

In a skillet, heat olive oil over medium heat; add chopped onion and minced garlic, cooking until translucent, about 3-4 minutes.

Add spinach to the skillet; sauté until wilted, about 2-3 minutes; remove from heat and let cool slightly.

In a mixing bowl, combine ricotta cheese, mozzarella cheese, grated parmesan cheese, egg, sautéed spinach, salt, black pepper, basil, and oregano; mix until well combined.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Take a lasagna noodle and spread a generous amount of the cheese mixture along its length; roll it up tightly and place seam-side down in the baking dish.

Repeat with remaining noodles and filling, arranging them side by side in the dish.

Pour remaining marinara sauce over the stuffed rolls, ensuring they are well covered.

Sprinkle additional mozzarella and parmesan cheese on top of the sauce.

Cover the baking dish with aluminum foil; bake in a preheated oven at 375°F for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.

Let cool for 5 minutes before serving; garnish with fresh basil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens