Print Recipe

Lasagna Roll

A comfort classic with mindful touches and a big twist at the end!
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: italian, Italian Dinners, Italian Recipe, lasagna
Servings: 8 people
Author: Matthew Vecera

Equipment

Ingredients

Cheese Sauce

  • 2 whole Eggs
  • 2 springs Fresh Basil
  • 15-16 oz Ricotta Cheese Whole, Part-Skim or Skim
  • 1 pinch Salt
  • 1 pinch Fresh Nutmeg, Grated

Lasagna

  • 8 sheets Spring Roll Wrappers
  • 1 jar Tomato Pasta Sauce (24 oz) Highest quality with the least ingredients
  • 1 bag Frozen Meatballs, defrosted, and smashed Gluten-Free, Turkey optional
  • 16 oz Shredded Mozzarella Cheese or Italian Cheese Blend, Extra Cheese Optional

Instructions

  • Add all of the ingredients for the Cheese Sauce into the blender. Blend until smooth and the basil is broken down well. Check the seasoning and blend again. Set aside, you will be pouring straight from the blender container.
    Lasagna Cheese Sauce
  • Line the Broiling Pan with extra aluminum foil so that you have at least 2 inches overflow on all sides. For the time being, gently wrap the excess around the bottom of the pan, but be careful since you will need to pull it up like a collar before putting it in the oven. Use a generous amount of non-stick spray.
  • Line the Broiling Pan with 4, overlapping Spring Roll Wrappers as shown.
    Layer 1 Spring Roll Wrappers
  • Gently brush on half of the tomato sauce to cover the bottom.
    Tomato Sauce Layer
  • Add half of the crumbled meatballs evenly.
    gluten-free, turkey and spinach meatballs
  • Add half of the shredded cheese.
    Shredded Cheese Layer
  • Drizzle half of the Cheese Sauce mixture evenly over the top.
    Cheese sauce on top of tin foil wrapped tray.
  • Cover with 4 more Spring Roll Wrappers, and brush with the remaining tomato sauce.
    Layer Number 2, Coming Up!
  • Add the remaining crumbled meatballs and some of the remaining shredded cheese. Reserve some for the very top later... we are building a layer that will seal.
    The cheese is not where you want to sacrifice.
  • Drizzle the top with the remaining Cheese Sauce and sprinkle the last of the shredded cheese on top for color and structure.
    Food on top of tin foil wrapped tray with ingridients surrounding.
  • Lift the spare aluminum foil around the tray to form a collar. It will prevent spills, prevent ripping, and assist in the rolling later.
    Food cooking in an oven wrapped in tin foil.
  • Set the oven to BAKE @ 485 degrees F and set the countdown timer for 30 minutes. Check at 20 minutes. Total cooking time should be about 25 minutes. I went a little dark with mine at 23 minutes.
    Food cooking in an oven wrapped in tin foil.
  • Remove from the oven and allow to cool. Once it is comfortable to handle, use the foil to roll the lasagna in the Broiler Pan. Fold the ends up neatly and let rest in the refrigerator to set. Alternatively, you could simply fold the lasagna in half for a more simple presentation.
    Lasagna wrapped in tin foil on a black tray.
  • Once cooled and set, trim the ends and slice your desired servings. Cover in plastic wrap and return the unused portion to the refrigerator. You can also individual wrap all slices for the freezer.
    Rolled lasagna on a cutting board.
  • Serve with extra sauce.
    The Showstopping Lasagna Roll