a unique recipe for lasagna that is wonderful. Alfredo di Lello, a Roman restaurant, is credited with developing this dish in the 1920s, and he bears his name in the sauce.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 lasagna noodles
- 1 tablespoon olive oil
- 1 (10 ounce) package frozen chopped spinach
- 2 tablespoons thinly sliced green onion
- 1 pint part-skim ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 egg
- 21 ounces Alfredo-style pasta sauce
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
- Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
- Preheat oven to 375 degrees F (190 degrees C).
- Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
- In a 8×12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 15 g |
| Sodium | 1108 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
What a great alternate way to use lasagna! This dish was super tasty. I added a little minced garlic and topped it with olives because my wife and I are big fans. But this dish needed no improvement!
Very nice quick delicious tasting recipe. I added seasoned shredded chicken, fresh garlic and broccoli with a few spoons of mozzarella cheese to the filling no eggs. After cooking 30 minutes, I let it brown for 10 minutes to get a beautiful color. Will definitely make this again.
Was looking for something flavorful and moist for mother with cancer. She hasn’t been able to eat much but she couldn’t get enough of this amazing dish. Thank you for posting.
I left out the spinach and used shredded rotisserie chicken. Amazing!
This is a very delicious, rich lasagna. I made an alfredo sauce (Chef John’s light version with garlic) and it was very flavourful. Added cooked chicken for more protein. Squeezed most of the water out of the frozen greens before adding the cheese and used onion powder. Appreciated the recommendation to dry the noodles before adding the filling – worked great! Cooked it 30 minutes then removed cover to brown for 15 min. This would be nice to make when entertaining friends (nice salad and wine).
What an easy delicious recipe. Hubby and I both loved this dish
They were good, need meat,maybe chicken. My son LOved these
Yummy
This was a hit for my Family! I did add garlic to the spinach when I was sautéing it in the olive oil. But other than that, the recipe was amazing.
Yummy. I made some w spinach and some without….they both were great!!
This turned out great! I made 10 lasagna rolls instead of 8. Added parsley flakes to garnish. Definitely adding chicken breasts next time!
very good
This is one of the best recipes I’ve ever made. I used homemade Alfredo sauce and added three mild Italian sausages to the spinach and ricotta mixture. These were absolutely delicious and based on other recommendations, use 10 lasagna sheets instead of 8 and make sure they are dry before you start to spread the mixture. Will definitely make these again!
This is a great recipe. I did a few tweaks: I dabbed the cooked, cooled pasta with paper towels; added some Italian spices in with the ricotta mixture and also sprinkled in mozzarella before rolling them up. When I make it again, I’ll add mushrooms to the spinach mixture. It’s a “make it again” recipe for sure.
Easy to make. Filling is rich and delicious.
Yes, I’ll be making it again. Made no changes.
All 4 at my dinner table loved these rolls! So cheesy and comforting. They were even better the next day as leftovers, which is typical for me with regard to Italian dishes. Ingredients were all familiar and the assembly was easy, although it did take some time to spread the cheese mixture down the length of lasagne noodles. I made 12 and used 2 10-oz. containers of frozen spinach as well as add a lot more parmesan to give myself enough mixture. I have to feed 3 hungry men at my table but you might be able to get by with the original recipe.
It was different, I like different! It was time consuming for me, I had fun making it. 🙂
This was good and I will definitely make it again. I made a few changes.. I followed other reviews and added some tomato sauce at the bottom of the dish. I also used fresh spinach, broccoli, and garlic and sautéed it in olive oil. I made my own Alfredo. 2-3 rolls per person
Sooo delicious! My family loved it! Followed the recipe and only modified it as follows: used 9 lasagne noodles, whole milk ricotta, 1/3 cup Parmesan, 1 jar Alfredo-pesto sauce (made the flavor pop!) and 1/2 jar marinara sauce for the bottom of the dish. Thanks for an awesome recipe!
Yummy. I boiled some fresh, organic broccoli together with the lasagna noodles. It saved time but the noodles had some broccoli bits on them. Oh, well. The end result was very yummy.