Servings: 4-6
Perfect for a cold winter’s day, these lasagna rolls come together with yummy spinach & béchamel. We send our house made marinara made with San Marzano tomatoes, as their flavor tends to be stronger yet have a nice balance of acidity and sweetness. Their flavor marries beautifully with the mild mozzarella cheese and the fruity-acidic sharpness of the Parmigiano Reggiano cheese in the rolls.
Spinach Lasagna Roll Ups
We send long rolls of the fully prepared lasagna, 32oz of marinara, mozzarella and parmesan.
Using a serrated knife, and working with one pasta roll at a time, slice the pasta roll into rounds 3/4 inch (2 cm) thick. Place the slices cut side up into the tomato sauce so that they are close together without overcrowding the skillet. Top the slices with the remaining mozzarella and Parmigiano Reggiano. Bake until the cheese is melted and charred, 25 minutes. Remove from the oven, Drizzle with olive oil and serve.
