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Lasagna Rolls Recipe

Lasagna Rolls

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Average Rating:

Total Reviews: 1404

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  • on May 08, 2013

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    This was really good. I made like a traditional lasagna and just layered it. I also added sliced mushrooms and thin sliced yellow zucchini and no meat for a vegetarian style dish. It was a lot of cheese, I think next time I wont use as much. Yummy

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  • on May 07, 2013

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    These were pretty labor-intensive to make, but SO worth it! Creamy and delicious. I had pancetta instead of prosciutto on hand, so I diced it and sautéed it before mixing it in. My 6 year-old gobbled these up! Makes a lot, too, so plenty of leftovers.

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  • on April 27, 2013

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    Easier than than I thought, as I would rather clean than cook, it does take some prep time, but it is well well worth it! So good, I thought the sauce was skimpy, but then more sauce would have drowned out the other flavors. The left overs were good too!

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  • on April 18, 2013

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    Instead of prosciutto, I used Italian sausage browned with diced onions and garlic. I also add one half package of cream cheese to the ricotta mixture. We only used 8 aldente rolls like the recipe that was televised and that makes a difference in the sauce absorption. If all of the bechamel sauce ingredients are room temperature it takes less time but still longer than 3 minutes. I doubled the bechamel recipe as suggested by all of the others but did not use all of it. I also added Italian seasoning to my tomato sauce and topped the entire dish with fresh basil after removing from the oven the second time. Served with Giada's baked tomato caprese.

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  • on April 16, 2013

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    This was a winner for everyone - teenage boys and husband alike. I added browned turkey meat w/ chopped onions to the (half skim ricotta mixture. I doubled the bechamel sauceand added a little extra marinara on top. Used whole wheat lasagna noodles & a few regular. YUM!

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  • on April 10, 2013

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    It was delicious! I made it for dinner. Everyone loved it. Its a keeper. Thanks Giada!!. I cooked it for 20 minutes and the white sauce on the bottom completely dried up. I added the cup of sauce plus a bit extra on top and it wasn't moist. Next time, I should try 15 mins. and more marinara sauce.

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  • on April 04, 2013

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    This was absolutely delicious! I made it for my husband on his birthday and he enjoyed it very much! I made a meat sauce with lean beef instead of keeping it vegetarian and it was great. I also used low fat ricotta and fat free mozzerella cheese. It was just as great as having the full fat ingredients. Wonderful and filling dish. Thank you, Giada!

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  • on March 24, 2013

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    The lasagna was great but very rich. I would cut down the fat by using part-skim ricotta and probably not using the prosciutto. Maybe add a touch of sauteed onions and garlic. Did not need the extra cup of marinara. Love this method of making lasagna. Will definitely try this again with my own tweaking. A keeper!

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  • on March 18, 2013

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    Everyone enjoyed for sunday dinner. The white sauce is a must! The expensive prosciutto not so much.Didnt feel it added any flavor. Doubled the recipe to feed everyone, but to much spinach. I could see tweaking and adding different ingredients to the filling. Will make it again!

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  • on March 17, 2013

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    Excellen Tons of compliments every time I make it.
    Made a few healthy modifications:

    2 tablespoons unsalted butter
    4 teaspoons whole wheat flour
    1 1/4 cups 2% milk
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    Pinch ground nutmeg
    Lasagna:
    1 (15-ounce container whole milk part skim ricotta cheese
    5 ounces spinach, chopped
    1 cup plus 2 tablespoons grated Parmesan
    3 ounces thinly sliced turkey bacon (uncooked chopped
    1 large egg, beaten to blend
    3/4 teaspoon salt, plus more for salting water
    1/2 teaspoon freshly ground black pepper
    1 to 2 tablespoons olive oil
    12 uncooked whole wheat lasagna noodles
    2 cups marinara sauce
    1 cup shredded part skim mozzarella (about 4 ounces

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