A twist on the classic lasagna, these Greek Alfredo Lasagna Rolls are an easy, delicious, and full of flavor meal that your whole family will love. It’s packed with flavors that will transport you to the Mediterranean thanks to the Pearls’ Specialties Greek Kalamata Olives, marinated artichoke hearts, feta cheese, and dried herbs.
Pearls Kalamata Olivesto add around the lasagna rolls
quartered marinated artichoke heartsto add around the lasagna rolls
diced roasted red bell peppersto add around the lasagna rolls
sliced red onionsto add around the lasagna rolls
sautéed spinach leavesoptional
Instructions
Preheat oven to 400 F.
Cook pasta al dente according to package directions. Save 1½ cups of the pasta water.
Prepare the Filling
Sauté the spinach and onion with olive oil and transfer to a large bowl.
In the same bowl, add in the rest of the stuffing ingredients. Mix and set aside.
Prepare the Sauce
In a skillet, melt the butter and add in the garlic. Sauté for a few seconds until fragrant. Add in the spices. Mix and sauté for a few more seconds.
Add in the flour and mix well until you obtain a nice smooth paste.
Add the water and heavy cream while whisking continuously to prevent any lumps. Simmer on low for a few minutes until the sauce thickens up.
Assemble The Lasagna Rolls
Place a sheet of the cooked lasagna on a cutting board and add a heaping spoon of the filling. Spread evenly onto the roll and roll the lasagna sheet. Set aside. Repeat for the rest of the rolls.
In a baking dish, add half of the Greek alfredo sauce at the bottom of the dish.
Place the rolls into the baking dish and pour the rest of the alfredo sauce on top of the rolls.
Top rolls with some shredded mozzarella cheese, add the rest of the topping ingredients around the rolls and bake at 400 F for 20-25 minutes until the cheese becomes a little golden brown in color.
Remove from oven and serve while warm.
Notes
You can sneak more veggies in if you like, just be wary that this can up the water content, you don’t want to end up with a soupy lasagna.
After removing from the oven, allow the Greek lasagna to sit for a few minutes before cutting into it. This stops your layers from sliding apart.
The final layer of pasta needs to be totally covered in cheese to prevent the noodles from becoming too brittle and dry.
Add shredded rotisserie chicken to the filling for extra protein.
If you want something lighter than ricotta cheese, try using cottage cheese. While ricotta cheese is more traditional in a lasagna, cottage cheese is lower in fat and calories.