Mama Nibbles: Lasagna Rolls - Simple Family Recipe

Lasagna Rolls - Simple Family Recipe

These are fairly simple to make and they look as amazing as they taste.  I added a couple shortcuts down below because I am sure some mamas need a faster preparation time.  This dish is very kid friendly, they can help out with the rolling or the mixing and it really helps a child's self confidence when they get to help do something on their own in the kitchen.  Our whole family enjoyed these and the whole pan disappeared in a couple days, the flavor is amazing.  I toasted up some garlic toast and then did a saute of summer squash and zucchini in olive oil for the side.  My own kids are really picky when it comes to spinach but they gobbled these up like cake!  Plus this recipe has bacon...who doesn't love bacon?!  One our best opportunities to share family time is around the dinner table, I hope you will enjoy this recipe as much as we have.

Ingredients you will need:

White Sauce:  (you can totally skip this, just buy a jar of white sauce to mix with the Philly!)
2 tablespoons butter
4 teaspoons flour *if you are gluten free then use brown rice flour*
1 1/2 cups 2% milk (whatever you have on hand will work)
Pinch teaspoon salt
1/4 teaspoon ground black pepper
Pinch ground nutmeg
1 container of Philly Italian Cheese & Herb Cooking Cream

The lasagna roll part:
1 (15-oz) container ricotta cheese
1 (10-oz) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated parmesan cheese
4 slices chopped up cooked hickory smoked bacon  (can just use precooked if you wish!)
1/4 cup yellow onion diced and sauteed with your bacon (onion powder will work in place of this too)
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tbsp olive oil
13 uncooked lasagna noodles (you will need 12 but I like to make 1 extra in case of tearing)
1 (16-ounce) jar marinara sauce (Newman's Own is our favorite to use here)
1 1/2 cups shredded mozzarella and smoked provolone blend

Preheat the oven to 450 degrees F. Then fry up the bacon nice and crispy, drain grease and cook the onion until clear in the bacon pan. (You can just use precooked bacon if you wish and add onion powder, nobody will notice!)

To Prepare the sauce:
1. Melt the butter in a large saucepan over medium-low heat and wait for it to sizzle a little bit.
2. Add the flour and whisk for about 3 minutes or until you smell a slightly nutty aroma coming from the pan. 3. Whisk in the milk. Increase the heat to medium-high and bring sauce to a simmer for 3 minutes, whisking the whole time being sure to scrape the sides.
4. Whisk the salt, pepper, nutmeg and Philly cooking cream into the white sauce after turning off the heat, it should be the consistency of cake batter.
*Note:If it is took thick then you can add a splash of milk, too thin then it needs to simmer longer.
For the filing part:
1. Whisk the ricotta, spinach, 1 cup Parmesan, bacon, egg, salt, and pepper in a medium bowl to blend and then set it aside.
2. Boil the lasagna noodles until just tender but still firm to bite. Drain and then sprinkle them with oil and lightly toss with your hands to coat. Arrange the noodles in a single layer on the counter to prevent them from sticking, put a little oil there first.
3. Butter a 13x9 backing dish.  Pour the white sauce over the bottom.  I used a disposable pan so when we were finished I could just toss it, gotta love no hard to scrub pan afterwards!
The rolly part:
1. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
2. Starting at 1 end, roll each noodle like a jelly roll.  Lay the lasagna rolls seam side down, without touching on top of the white sauce in the dish. Repeat with the remaining noodles and ricotta mixture.
*This is the fun step that your little one's can enjoy with you, just make sure they wash their hands well afterwards since they will be touching raw egg.
Finishing up:
1. Dump the whole jar of marinara sauce over the top.
2. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan.
3. Cover tightly with foil. Bake about 20 minutes so it is nice and bubbly hot.
4. Uncover and bake until the cheese on top becomes golden, about 10-15 minutes longer (or take another shortcut and shove it under the broiler for a minute or two).
5. Let stand for 10 minutes before serving.
YUM!  A good long walk will be needed after this dish but it is SO worth it! Enjoy!


  1. mmmm loooks sooooo good! love the blog!

    i am a new follower. hopefully you can check out my blog and follow me too :)

  2. Thank you Nicole, I sure will!


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