Lasagna Rolls

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I adore this recipe. It looks super fancy and always impresses my guests.

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YUMMY! Mom gave it 2 thumbs up and wants the recipe with my alterations! Changed the recipe a bit based on reviews. Cut Ricotta cheese by 1/4 and added 3/4 cup Romano. Cut ALL salt in recipe by at least 1/2. Did not use prosciutto. Also added mushrooms and ground beef to marinara sauce. Used 1% milk rather than whole and just reduced the white sauce a bit longer to make it thicker. Serving size is HUGH! We each only had one roll (rather than 2 inaddition to a salad and garlic bread at dinner, and we were full.

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Fabulous, but I didn't use all of the spinach! I also added a little ground beef to the marinara sauce. I used the prosciutto, but I think it would have been fine without it.

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I use this white sauce for everything. In regular lasagna and other pasta dishes. I love the rolls and sometimes I also add Italian sausage with the prosciutto. So good!

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The dish was a lovely presentation and tasted good, but personally I thought it took too long to make. I struck it up to how my day had gone, but there was validation when my husband commented how labor intensive the preparation was. I followed all the instructions, but did substitute a meat sauce for the Marinara sauce. For us, Marinara is a little too much on the sweet side.

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My husband absolutely raved about this dish. I don't care for prosciutto, so I used mild italian sausage instead. The dish came out beautifully and was very easy to prepare. The rolls are excellent for leftover for lunch, and were the envy of the office! This is a fantasic recipe and even the kids didn't notice the spinach.

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LOVED LOVED IT! The hint of nutmeg in the bechamel sauce is absolutely perfect. My teenagers ate first and second servings!!!! AND THEY HATE SPINACH!!! The only thing I added was ground beef as almost a garnish; sprinkled over the top under the mozzarella. After reading other reviewers suggested to add meat, I decided for it because, well, I love meat! LOL! I seasoned the meat with onion powder, garlic powder, paprika, dried basil, salt and pepper & herbs de provence.I cooked it in a bit of light olive oil. DELICIOUS. Cannot wait for leftover lunch tomorrow!!!!!! :

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First made this years ago. Now I switch it around. For Easter dinner I'm making a standard lasagna in a pan, but I do the filling as it is here, w/o bechamel, spinach or prosciutto; I sprinkle in parsley for flecks of green to replace the spinach-- easier. I use grated ROMANO b/c it is less costlier than Parm and the saltier taste allows you to use 1/3 less. I am making 3 lbs of filling, but w/Romano I need only 2 cups of cheese, not three. I save the parm to sprinkle on top! I used 2 eggs for my 3 lbs of ricotta b/c they were X-large; but if making only 15 ozs. of filling, use smaller eggs, too wet otherwise. I layer mozzerella in between lasagna layers of course.

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Very good! Made it tonight for my husband and some friends, and they all loved it! I enjoyed the different take on the traditional lasagna. Definitely would suggest having this dish.

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OUTSTANDING. One of the best things I've ever made. I'll add more prosciutto next time. But really, WOW!