Lasagna Roulade Taste Test
Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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.
Makes 5 servings
Preparation Time: 25 minutes (with cooking the chicken)
Cook Time: 55 minutes
*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
*24 ounces of the marinara sauce of your choice (store bought is fine)
*2 cups shredded mozzarella cheese
*½ cup of grated Parmesan
*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