Lasagna Roses



I love small plates [obviously]--- this is yet another fun, innovative way to serve / eat a classic!


★★★★★ 1 vote

4 to 8
20 Min
15 Min



  • 12
    classic lasagna noodles, cooked al dente
  • 15 oz
    whole milk ricotta cheese
  • 2
    eggs, beaten
  • 10 oz
    frozen spinach, thawed, chopped fine and "wrung out" of all water
  • 1/2 Tbsp
    kosher salt
  • 1/2 tsp
    white pepper
  • 1 pinch
    red pepper flakes
  • 1/4 c
    romano cheese, grated
  • 1/4 c
    parmigiano-reggiano, grated

  • 3 c
    your favorite marinara
  • 1/2 c
    mozzarella cheese, grated
  • ·
    olive oil

How to Make Lasagna Roses


  1. In a mixing bowl, combine ricotta cheese, egg, spinach, salt, pepper, pepper flakes, romano & Parmesan cheese. Combine well, but do not over-mix.
  2. Lay out al dente noodles [you'll need one and half noodles per ramekin], and evenly distribute 1/8 the filling. When complete, "roll up" noodles.
  3. Place about 1/4 cup marinara sauce in the bottom of each ramekin. Place one lasagna roll, "ruffle" side up. Drizzle olive oil over each "ruffle".
  4. Dollop a tablespoon or two of marinara over each "rose", followed by the grated mozzarella.
  5. Place under broiler, on the lowest rack, until cheese is melted and bubbly. Serve hot with some Italian wine. Enjoy!

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