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These Lasagne Rolls are rich and cheesy and yummy.   We served them for lunch specials and also for catering.  Lasagne Rolls They make a beautiful presentation.

Once you are comfortable making these you can vary the fillings by adding shrimp or chicken or salmon.  Be creative!

Recipe By     : Sitara
Serving Size  : 12   Preparation Time :2:00
Categories    : Pasta

 Amount    Measure       Ingredient -- Preparation Method
--------         ------------       --------------------------------
  16             ounces         lasagne noodles -- cooked till tender  -- drained & cooled
   4              cups             chopped onion
   4           tablespoons   butter
   4           tablespoons   flour
   3              cups            chicken broth
   2              cups            milk
   6              cups            grated parmesan cheese
   2             pounds        chopped spinach, cooked, squeezed dry
   4            teaspoons    marjoram
   2            teaspoon      fresh sage leaves, chopped
  1/2         teaspoon      nutmeg
   2               cups          ricotta cheese
   4               large         eggs
                        salt and pepper

1. Cook lasagne till tender, drain, rinse and cool.  Put a few drops of olive oil in the cooking water to keep noodles from sticking together.

2.  In sauce pan cook onions in butter till translucent, add flour and  cook for 2 minutes.  Wisk in milk and broth and stir till mixtures boils.  Remove from heat and stir in  4 cups of the parmesan cheese.

3.  Drain greens and squeeze as much liquid out as possible, save liquid for other uses.  Mix greens with marjoram, sage, nutmeg, ricotta , eggs and 2 cups parmesan.

4.  Lay lasagne strips flat and  spread riccota & greens mixture evenly over noodles. about
two tablespoons per noodle.   Roll up.

5.  Put some of the sauce in a baking dish and stand the lasagne rolls upright in the
sauce.  Seal the pan with foil.  Bake  about 30 minutes till bubbling in the center.
Unvover and sprinkle rolls with parmesan.  Broil till Parmesan starts to brown.

Serve in deep plates on extra sauce.