Red & White Lasagna Rolls, Roll Tide Rolls
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