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Giadas Lasagna Rolls

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Ingredients

Adjust Servings:
1 15 ounce container whole milk ricotta cheese
1 10 ounce package frozen chopped spinach, thawed, squeezed dry
1 cup parmesan cheese, grated
2 tablespoons parmesan cheese, grated
3 ounces prosciutto, chopped, thinly sliced
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon fresh ground black pepper
1 - 2 tablespoon olive oil
12 lasagna noodles, uncooked

Nutritional information

548.1
Calories
224 g
Calories From Fat
24.9 g
Total Fat
12.8 g
Saturated Fat
99.7 mg
Cholesterol
1148.5 mg
Sodium
51.3 g
Carbs
5.1 g
Dietary Fiber
9.7 g
Sugars
29.4 g
Protein
298 g
Serving Size

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Giadas Lasagna Rolls

Features:
  • Gluten Free
Cuisine:

How to print

  • 105 min
  • Serves 6
  • Easy

Ingredients

Directions

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Giada’s Lasagna Rolls, Giada is a genius. I have actually made these ahead of time – just place them on a baking sheet in the freezer, and then transfer to a freezer bag when they’re hard. When ready to eat: Pour some sauce on top and bake at 325F for 30-40 minutes I went low and slow from freezer to table. Super easy meal for entertaining or fast weekday dinner!, How to print, This is a fantastic, crowd pleasing recipe. use double the red sauce when I make it as it seems a bit dry otherwise. I’ve also done this with whole wheat pasta, 1% milk, low sugar marinara, reduced fat ricotta, and wheat flour to give it a healthier twist. Yes, it’s not the same glorious full calorie/fat taste but it’s a pretty decent alternative. I haven’t calculated the nutritional change yet.


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Steps

1
Done

Preheat the Oven to 450f.

2
Done

Whisk the Ricotta, Spinach, 1 Cup Parmesan, Prosciutto, Egg, Salt, and Pepper in a Medium Bowl to Blend.

3
Done

Add a Tablespoon or 2 of Oil to a Large Pot of Boiling Salted Water. Boil the Noodles Until Just Tender but Still Firm to Bite. Drain. Arrange the Noodles in a Single Layer on a Baking Sheet to Prevent Them from Sticking.

4
Done

Butter a 13x9x2-Inch Glass Baking Dish. Pour Sauce Over the Bottom of the Prepared Dish. Lay Out 4 Lasagna Noodles on a Work Surface, Then Spread About 3 Tablespoons of Ricotta Mixture Evenly Over Each Noodle. Starting at 1 End, Roll Each Noodle Like a Jelly Roll.

5
Done

Lay the Lasagna Rolls Seam Side Down, Without Touching, Atop the Sauce in the Dish.

6
Done

Repeat With the Remaining Noodles and Ricotta Mixture. Spoon 1 Cup of Sauce Over the Lasagna Rolls.

7
Done

Sprinkle the Mozzarella and Remaining 2 Tablespoons of Parmesan Over the Lasagna Rolls.

8
Done

Cover Tightly With Foil. Bake Until Heated Through and the Sauce Bubbles, About 20 Minutes.

9
Done

Uncover and Bake Until the Cheese on Top Becomes Golden, About 15 Minutes Longer. Let Stand For 10 Minutes.

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Vienna Chambers

Taco enthusiast crafting unique and flavorful fillings for her dishes.

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