Lasagne rollups

30 minutes
Prep Time
40 minutes
16 plates
Lasagna rollups

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A more upscale way to serve lasagne on your menu, this menu item is guaranteed to make customers smile, and you your margins too.


45 w oz Frozen spinach, thawed and squeezed
85 w oz. Full Cream Ricotta
4 Eggs
3 Teaspoons Ground Nutmeg
1 x #10 Can Red Gold Plant Based Bolognese or Italian Sausage Pasta Sauce
Approx. 2 Lb Lasagne sheets (32 Pieces)
3lb Shredded mozzarella (3 oz per portion)


  1. Thaw and squeeze out excess moisture from spinach.

  2. Mix spinach, ricotta, and nutmeg together and season to taste. Mix in beaten eggs.

  3. Precook lasagne sheets and allow to cool.

  4. Spread 6 oz spinach mixture along each pasta sheet, roll into a spiral and place into a deep full pan. Place each roll touching, to fill the pan.

  5. Pour over the Red Gold Plant Based Pasta Sauce of your choice, covering all the exposed pasta.

  6. Cover the pan with foil and bake at 375°F for 40 minutes. Hold hot for up to 4 hours.

  7. To serve, plate 2 lasagne rolls, sprinkle with 3 oz shredded Mozzarella and melt under the salamander before service.