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Lasagna Roulade Taste Test



Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

info@thefrankincensetree.com


Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


What a unique and yummy take on lasagna! I never would have thought to add artichoke and spinach dip as a lasagna filling, but it works wonderfully to provide a creamy and flavorful center. The artichokes add a tangy flavor profile that works well with the whole dish. I opted to use chicken and it complimented all of the other ingredients well. Wrapping up the noodles in the little roulade instead of layering them was a fun and tasty twist that allowed for more cheese to melt and crisp over the top of each bite.


Lasagna Roulade
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Makes 5 servings

Preparation Time: 25 minutes (with cooking the chicken)

Cook Time: 55 minutes

Cost: $15


Ingredients:

*1 package of any artichoke and spinach dip

*8 ounces of cooked chicken, shrimp or sausage chopped in bite size pieces

*8 lasagna noodles cooked al dente

*1 egg

*24 ounces of the marinara sauce of your choice (store bought is fine)

*2 cups shredded mozzarella cheese

*½ cup of grated Parmesan


Preparation:

*Preheat oven to 350F.

*Put one cup of marinara sauce in bottom of a 9 × 13 inch baking dish.

*Mix package of artichoke and spinach “Spread, Dip and Sauce” with egg and chopped meat.

*Line up sheets of cooked lasagna noodles and distribute filling evenly on noodle leaving ½ inch on each end.

*Roll noodles and filling lengthwise and place seam side down in the baking dish. Allow space between each roulade.

*Top with remaining marinara sauce.

*Cover and bake for 40 minutes.

*Uncover, top roulades with mozzarella and Parmesan, and bake an additional 10-15 minutes or until bubbly.

*Cut into 1 inch squares and serve.



Recipe and Taste Tester - Alina Gersib

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