Take-out Tuesday, Red & White Lasagna Rolls, “Roll Tide”Rolls!

the Painted Apron

11 years ago

HH thinks he hates lasagna

He really doesn’t, he just thinks he does…

He loves Spaghetti Cassoulet and Italian Tetrazzini

He loves Meatball Sub Casserole

So when I feel like having a little lasagna, I just disguise it 😎

A little white sauce topped with spinach

and a ricotta mix

Some sprinkles of Fontina

Rock and Roll

He’ll never recognize it now

I’m going to bury these little bundles in a sea of sausage marinara

Just a little extra insurance because I know he loves a meaty sauce

Uh oh, it’s starting to look like lasagna again

It might need a little more disguising~

Shhhh….

He’ll never care once I tell him what this is called~

See the white sauce oozing out of this “not lasagna?” it’s ok to swoon a little…

“What’s for dinner?”

“Oh, you’re going to love it honey, it’s called “Roll Tide” Rolls! 🙂

Red & White Lasagna Rolls, Roll Tide Rolls

Course Main Course

Cuisine Italian

Keyword lasagna roll ups, spinach lasagna, spinach, marinara & Alfredo pasta, vegetable lasagna

Prep Time 20

Cook Time 50

Servings 6

Ingredients

9 lasagna noodles
1 cup Light Alfredo sauce like Classico Asagio Romano Alfredo
2 cups Marinara with or without meat*
1 cup light ricotta cheese
3 oz Fontina or Asagio cheese grated
2 oz freshly shaved Parmesan cheese
fresh spinach leaves
salt and pepper

Instructions

Cook lasagna noodles until just done and rinse in cool water.
Mix ricotta with Parmesan and season with salt and pepper.
Lay out lasagna noodles in a row and spread with a little layer of Alfredo sauce.
Top with spinach leaves.
Using your fingers top spinach with a dot of ricotta here and there.
Sprinkle with grated Fontina or Asagio cheese.
Place 1 cup of marinara sauce in the bottom of a prepared 8″ x 8″ baking dish.
Carefully roll up lasagna noodles and place them side by side on the sauce bed.
Top each roll with a teaspoon of sauce.
Cover all the rolls with remaining marinara sauce. Top with remaining cheese.
Refrigerate for up to 24 hours or bake at 325 for 30-45 minutes. Baking time may be slightly longer if the dish is cold. Serve carefully, keeping bundles in tact. Makes 4-6 servings

Notes

*I use jarred Marinara sauce and put it in the slow cooker with browned Italian sausage, and add Italian seasoning and garlic and let it simmer on low for 3-4 hours to develop a richer flavor. I make a big batch and freeze the rest for another mea