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


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classic lasagna noodles, cooked al dente
15 oz
whole milk ricotta cheese
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


  • 1In a mixing bowl, combine ricotta cheese, egg, spinach, salt, pepper, pepper flakes, romano & Parmesan cheese. Combine well, but do not over-mix.
  • 2Lay 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.
  • 3Place 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".
  • 4Dollop a tablespoon or two of marinara over each "rose", followed by the grated mozzarella.
  • 5Place under broiler, on the lowest rack, until cheese is melted and bubbly. Serve hot with some Italian wine. Enjoy!

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