Don’t you ever just want Lasagna, but don’t want to make a huge pan? Well I love making lasagna roll-ups because they look really fancy. I feel they add a little class to your meal, the presentation, speaks for it’s self. The rippled edges of the noodles, the oozing gooey-ness of the ricotta filling and the smell of heaven when the aroma of bacon hits your nose…oh geez-Louise! Just thinking about it makes me want to make a batch right now. Don’t get me wrong, I love making Lasagna but sometimes, I want a little roll-up and that’s it. The portion size is quite wonderful and very adequate. And that’s where this recipe comes into play. Making Bacon and Spinach Lasagna Roll-ups is a favorite to make for my family. With the creaminess of a well seasoned filling and the flavor of bacon go so well with spinach. So when I looked at other recipes, I tried one or two but found the flavor lacking with humph. It lacked seasoning, so my ricotta has that. I think that’s where I hit lasagna gold. When I make this for my family, there is no left overs and sometimes have to double the batch just to have leftovers for the hubby and kids. I totally don’t mind making extras for the next night. It just saves me a night of cooking. I’m all about having leftovers.
What’s also nice about this recipe, is I can switch up the protein and add chicken or ham and even prosciutto for a higher class with this recipe. With one child, I remove the spinach just for him because he’s not such a fan but I do add chopped broccoli in it’s place. So add this recipe to your week night menu and you add a little class and a recipe repeater. Best served with a salad and favorite hot garlic bread.
- Bacon and Spinach Lasagna Roll-ups
- A favorite go to recipe that adds a little class to any night of the week. A simple alfredo style lasagna roll, stuffed with creamy seasoned ricotta, back on and spinach. Rolled up, baked and served with a beautiful salad and your favorite toasty bread.
|Servings||Prep Time||Cook Time|
|8 (1 per person)||30 minutes||30 minutes|
- 8 dry lasagna noodles
- 1 (16 oz) pkg bacon, diced & cooked , divided
- 1 (16 oz) pkg frozen chopped spinach, thawed & excess water removed
- 1 (16 oz) tub ricotta cheese
- 1/4 cup shredded parmesan
- 2 cups shredded Italian Blend cheese, divided
- 1 large egg
- 1 & 1/2 tsp dried basil
- 1 & 1/2 tsp dried parsley
- 1 tsp salt , divided
- 3/4 tsp ground black pepper , divided
- 1/2 tsp dried italian blend spices
- 1/2 cup butter, room temperature
- 3/4 cup shredded parmesan
- 1 cup heavy whipping cream
- 2 tsp fresh minced garlic
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon.
- In a medium mixing bowl, mix spinach, ricotta cheese, 1 & 1/2 cups shredded cheese, parmesan cheese, eggs, 1-1/2 tsp basil, parsley, 1/2 tsp salt and 1/4 tsp black pepper.
- Preheat oven to 375 degrees F (190 degrees C). Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Sprinkle cooked bacon over the cheese mixture, reserving a 1/4 cup of bacon for later. Roll up each noodle from the short end, jelly-roll style.
- In a medium sauce pan, combine 1/2 cup butter, 3/4 cup shredded parmesan cheese, heavy whipping cream, minced garlic, 1/2 tsp salt and 1/2 tsp ground black pepper over medium heat until cheese is melted and thoroughly combined. Removed from heat as to not let mixture for sauce boil. Put aside.
- In a 8x12 inch baking dish, spoon about 1/2 of the Alfredo sauce on the bottom and spread evenly.
- Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted.
- Sprinkle on the remaining cooked bacon and serve with a salad and hot toasty garlic bread.
Replace cooked chicken, ham or prosciutto for bacon and can also replace chopped frozen broccoli in place of spinach. This recipe is very forgiving.