Best 2 Nikkis Lasagna Rollatini Recipes

Indulge in the culinary delight of Nikki's Lasagna Rollatini, a tantalizing dish that captivates taste buds with its exquisite flavors and textures. This delectable dish features tender lasagna sheets, generously filled with a rich and flavorful mixture of ricotta cheese, spinach, and ground beef, then delicately rolled and baked to perfection. Each bite offers a symphony of flavors, from the savory meat and tangy cheese to the earthy spinach and aromatic herbs. Served with a luscious marinara sauce and melted mozzarella, this dish transports you to Italian culinary heaven. Prepare to embark on a culinary journey with our comprehensive guide, featuring step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your lasagna rollatini turns out perfectly. Whether you're a seasoned cook or just starting, this recipe will guide you through the process of creating this irresistible dish that's perfect for special occasions, family gatherings, or a cozy night in.

Let's cook with our recipes!

LASAGNA ROLLS

Lasagna Rolls image

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, 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 lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Steps:

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

NIKKI'S LASAGNA ROLLATINI

Nikki's Lasagna Rollatini image

*NOTE:Recipe has been updated and fixed since the first review.** Like lots of people I had been seeing the commercial for Olive Garden's new dish, the Lasagna Rollatini with Fontina cheese sauce and wanted to try it soo bad. For those that haven't, a rolled up lasagna noodle stuffed with four cheeses and spinach, oven backed with a white cheese sauce with tomatoes and spinach. But like most times, i just haven't had time to go and try it. So after doing a lot of searching through ideas, I came up with my own Copycat version. My husband doesn't even want to try it now, saying it wouldn't have anything on this recipe! But he can be a little biases. :-) Let me know. Also, this makes a lot so can easily be halved, especially if you want to have some breaded chicken with it. This makes A LOT!

Provided by Lil Miss Nikki

Categories One Dish Meal

Time 1h10m

Yield 16 Lasagna Rolls, 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 large head garlic, roasted
1 lb lasagna noodle
1 (15 ounce) container ricotta cheese (whole or reduced fat)
1 (10 ounce) box frozen spinach, defrosted, minus 3 tbs for sauce
1 1/2 cups parmesan four cheese blend (with Parmesan, Asiago, Fontina, Romano)
2 eggs, beaten
1 tablespoon parsley, to taste
1 tablespoon oregano, to taste
salt and pepper
1 tablespoon olive oil
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon flour
16 ounces heavy cream or 16 ounces half-and-half
1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Semillon or Chardonnay are all fine. Use wha) or 1 cup white wine vinaigrette (Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Semillon or Chardonnay are all fine. Use wha)
1/2 cup grated parmesan four cheese blend (to taste)
1 roma tomato, diced small
3 tablespoons spinach (set aside from pasta)
1 tablespoon parsley
salt and pepper

Steps:

Preheat oven to 350°F.
Roast garlic. (Just cut the top off so all the cloves are showing, drizzle with olive oil, wrap in aluminum foil and pop in the oven for 30 minutes at 350°F).
Cook pasta according to package directions, just under fully cooked or nearly to the al dente point (until flexible enough to roll them up without breaking); drain very well.
Combine the rest of the lasagna roll ingredients until combined in a large bowl.
Lay out a noodle on a clean, dry surface.
Place a layer of cheese mixture down the noodle, making sure not to over stuff.
Roll up and place in a 9x13 baking dish lightly sprayed with cooking spray (Pam), seam down; repeat with the remaining noodles.
Set to the side.
Sauce: In a saute pan, heat olive oil over medium low heat.
Squeeze out roasted garlic paste and let it cook for about 1 minute.
Add butter.
Once melted, mix in flour, making a roux, cooking for about 1 minute.
Whisk in white wine, cooking for about 1-2 minutes, letting the alcohol cook out.
Add in heavy cream, letting it absorb the flavors for about a minute.
Then add the cheese, stirring until melted.
Add spinach, stirring until incorporated in sauce, and lastly the tomatoes.
Season with salt and pepper and add parsley.
Let simmer for about 5 minutes.
Pour over lasagna rolls, cover and bake in preheated oven for 30-35 minutes or until pasta is fully cooked and heated throughout and sauce is bubbling.
Serve and enjoy!

Tips:

Use fresh lasagna sheets for the best results.
If you don't have a rolling pin, you can use a wine bottle or even a glass to flatten the lasagna sheets.
Be careful not to overcook the lasagna sheets, or they will become too soft and difficult to roll.
Make sure the filling is cool before assembling the lasagna rollatini, or the cheese will melt and make it difficult to roll.
If you are short on time, you can use a store-bought marinara sauce instead of making your own.
Serve the lasagna rollatini with a side of garlic bread and a salad for a complete meal.

Conclusion:

Nikki's Lasagna Rollatini is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy ricotta filling, flavorful marinara sauce, and crispy mozzarella cheese, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy lasagna, give this recipe a try. You won't be disappointed!