Lasagne rollups
30 minutes
Prep Time
40 minutes
Cook Time
16
Servings
A more upscale way to serve lasagne on your menu, this menu item is guaranteed to make customers smile, and you your margins too.
Ingredients
- 45 w oz Frozen spinach, thawed and squeezed
- 85 w oz. Full Cream Ricotta
- 4 Eggs
- 3 Teaspoons Ground Nutmeg
- 1 #10 Can Red Gold Plant Based Bolognese Pasta Sauce
- Approx. 2 Lb Lasagne sheets (32 Pieces)
- 3lb Shredded mozzarella (3 oz per portion)
Instructions
Step one
Thaw and squeeze out excess moisture from spinach.
Step two
Mix spinach, ricotta, and nutmeg together and season to taste. Mix in beaten eggs.
Step three
Precook lasagne sheets and allow to cool.
Step four
Spread 6 oz spinach mixture along each pasta sheet, roll into a spiral and place into a deep full pan. Place each roll touching, to fill the pan.
Step five
Pour over the Red Gold Plant Based Pasta Sauce of your choice, covering all the exposed pasta.
Step six
Cover the pan with foil and bake at 375°F for 40 minutes. Hold hot for up to 4 hours.
Step seven
To serve, plate 2 lasagne rolls, sprinkle with 3 oz shredded Mozzarella and melt under the salamander before service.
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