Lasagne Rollups

Lasagne rollups take the same flavors as a classic baked lasagna but present them in neat, individual spirals. Each noodle gets a generous spread of three-cheese spinach filling, rolled up tight, then lined side by side in a sauced baking dish and baked under foil until bubbling. Same comfort food, better portion control, prettier on the plate.

The filling combines a full pound of ricotta with grated mozzarella, Parmesan, chopped spinach, and an egg to bind it all. The egg is key. Without it, the filling stays loose and slides out the ends of the noodles during baking. With it, the cheese mixture sets into a firm, sliceable core.

Cooking the noodles very al dente is more important here than in a regular layered lasagna. The noodles need to be flexible enough to roll without cracking but firm enough to hold together. They’ll soften considerably during the 45-minute covered bake.

Draining the cooked noodles on a flat cloth rather than leaving them in a colander prevents them from sticking together. Flat, dry noodles are infinitely easier to fill and roll.

Leaving 1 inch unfilled at each end keeps the filling from squeezing out when you roll. Those clean edges seal themselves during baking.

Chef Tips

• Squeeze the frozen spinach bone-dry before mixing into the ricotta. Any residual water thins the filling and makes it runny
• Place the rollups seam-side down in the dish so they don’t unravel during baking
• Pour sauce only to partially cover the rollups. Fully submerged noodles turn mushy
• Top with bechamel sauce instead of more red sauce for a more elegant, creamy finish

Variations

• Add crumbled cooked Italian sausage to the filling for a heartier version
• Use fresh basil leaves layered inside each noodle before rolling for an herby burst
• Swap spinach for sauteed mushrooms and sun-dried tomatoes for a different vegetable filling