Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Padma Lakshmi's recipe

Ingredients Nutrition


  1. In a large pot of salted boiling water, cook the lasagna noodles according to package directions. Drain and rinse under cold water. Pat dry with paper towels.
  2. Cook the spinach according to package directions, squeeze dry, and chop.
  3. In a bowl, combine the spinach, ricotta, 4 tbsp of the parmesan, the sun-dried tomatoes, black olives, italian seasoning, lemon pepper, and red pepper flakes. Add salt to taste.
  4. Working with one pasta noodle at a time, smooth an even layer of the filling down on each strip, then roll up to enclose filling. Prepare remaining rolls in the same manner.
  5. Spoon a thin layer of sauce into a baking pan, top with the lasagna rolls, seam side down, and cover with remaining sauce. Sprinkle top with the remaining 2 tablespoons of parmesan and bread crumbs and drizzle with a little oil.
  6. Bake in the oven for 35-45 minutes, or until bubbling. Garnish with basil.
Most Helpful

5 5

Easy to prepare and lots of good flavors inside! I made a batch of my own sauce and used that, which really adds to the overall taste of these rolls. Great make ahead dish that you can put in the fridge when done preparing, and then bake in time to feed the family, friends etc. These are also great to make ahead, then freeze individually for single servings, for when your in a hurry and need a quick dinner or lunch, or to bring to work. We loved these and it will be a regular at our house.

5 5

A fun dish, and tasty too! It was also fairly easy to make (not as easy as say no-bake lasagna, but worth the effort.) It was also really cute cut into smaller rolls (think sushi) for the little kids. I used a cheap store-brand sauce, and I wouldn't recommend that. The sauce is a major part of the dish and should be something yummy too. Reviewed for the Aussie/NZ Recipe Swap.