Gourmet Lasagna Rolls.
Gourmet Lasagna Rolls.

I am a bit proud of my creation that looks like a work of art and tastes even better. Perfect for a special occasion; yet will impress anytime these are served.    The ingredients give layer upon layer of flavor for a gourmet experience.    Serve with extra sauce as an option for those who enjoy more with their pasta.

Lasagna Rolls


16 oz. box lasagna noodles (cook entire pkg. and pick out the best to use, which will be approximately 1/2 – 2/3 of the box), cooked al dente

12-16 oz. alfredo sauce

14-16 oz. marinara or spaghetti sauce

1 pkg pesto sauce mix (Knorr) mixed according to directions with two exceptions:

• Use milk or half and half in place of the water & oil

• Use ¾ cup milk or half and half – not 1 cup of liquid (this will make it thick)  

Filling mixture:

15 oz. ricotta

1/2 lb. sweet Italian sausage

1 lb. ground hamburger

1 Tbl. garlic, chopped

1 med. onion

8 slices bacon, diced* (see directions below if using precooked bacon)

9 -12 oz. fresh spinach, cooked, squeeze dry of excess water

16 oz. (4 cups) Italian cheese blend or mozzarella

1 large egg, lightly beaten

2 ½ tsp. Italian seasoning

1/2 cup grated parmesan cheese

1 tsp. basil

1 tsp. oregano

1/4 tsp. fresh grated nutmeg

1/2 tsp. salt

1/2 tsp. Montreal steak seasoning

2/3 – 1 cup diced sundried tomatoes (drained well if packed in oil)

1/4 cup fresh parsley  


Cook lasagna noodles until al dente, stirring often to separate.  Cook until tender but they should still have a good bite to them.

Lasagna Rolls 1

Lasagna Rolls 2

Drain well and pour a little oil on and gently coat the noodles to prevent them from sticking. Lasagna Rolls 3

Lasagna Rolls 4 

Combine chopped bacon in a skillet over medium heat. Remove to a bowl. *If using precooked bacon, skip this step.  Add ground beef, onion, garlic and sausage to the pan, cook completely through till there is no pink left in the meat.Lasagna Rolls 5

Meanwhile grate the FRESH Parmesan cheeseLasagna Rolls 6

If using fresh nutmeg, grate on any grater with fine holes.  Fresh nutmeg is found in the spice isle. It lasts for years in the bottle it comes packaged in and has a wonderfully distinct flavor not found in the pre-ground nutmeg.Lasagna Rolls 7

Place cooked meat mixture in a large bowl along with remaining filling ingredients, including the cooked bacon OR precooked bacon directly from the package, diced small.

Lasagna Rolls 8

Pour the marinara and approx. 1/3 of the bottle of Alfredo sauce in the bottom of a 9×13 cake pan, mix with spatula.Lasagna Roll up 8

Lay a lasagna noodle out on a cutting board and spoon about 2/3 – 3/4 cup of the filling on the noodle.

Lasagna Roll up 9

Begin at one end and roll the lasagna noodle up.

Lasagna Roll Up 10

Place the noodle in the pan with the seam side against the pan or another noodle.Lasagna Roll Up 10

Continue with the remaining noodles.  (This is more than one batch of lasagna rolls. The recipe listed will not make this many.)Lasagna Roll Up 11


Pour remaining alfredo over the noodles, spooning a bit on top of each; distributing evenly.Lasagna Roll Up 12


Prepare the basil pesto sauce according to above directionsSpoon the the pesto sauce over the alfredo sauce. Lasagna Roll Up 13

Bake at 350 degrees for 40 minutes or until the lasagna rolls are heated through.

Lasagna Roll Up 14             

Gourmet Lasagna Rolls


Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow,  2014



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