Sun Dried Tomato Lasagna Bite
Overview
Enjoy bite-sized bliss with mini lasagna roll-ups! Al dente noodles hug a flavorful mix of ricotta, spinach, and our julienne cut sun dried tomatoes. Baked in our own artichoke pasta sauce, these mini delights are the perfect fuss-free, fun appetizer for any occasion.
Total Cook Time: 30 minutes
Serves: 8
Vegetarian
Bella Products Used:
Bella Sun Luci Tomato & Artichoke Pasta Sauce 25oz
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
- 8 lasagna noodles
- 1 c frozen spinach, thawed and drained
- 2 c ricotta cheese
- ½ c Parmesan cheese, grated
- 1 egg
- 1 tsp minced garlic
- ½ teaspoon Italian seasoning
- 1 c Bella Sun Luci Julienne Cut Sun Dried Tomatoes, chopped and drained
- 2 c Bella Sun Luci Artichoke Pasta Sauce
Directions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the thawed and drained spinach, ricotta cheese, Parmesan cheese, egg, minced garlic, and Italian seasoning. Mix well until all the ingredients are evenly incorporated.
- Lay out the al dente cooked lasagna noodles on a clean lightly oiled surface to cool. Cut pasta lengthwise in half
- Spread the ricotta mixture evenly over each noodle.
- Sprinkle the Julienne Cut Sun Dried Tomatoes over the ricotta mixture on each noodle.
- Carefully roll up each lasagna noodle with the ricotta and sun dried tomatoes into a tight spiral, forming mini lasagna roll-ups.
- Pour a small amount of artichoke sauce into the bottom of a baking dish.
- Place the mini lasagna roll-ups into the baking dish, seam side down.
- Pour the remaining artichoke sauce over the top of the roll-ups, ensuring they are well covered.
- Sprinkle additional Parmesan cheese on top if desired.
- Cover the dish with foil and bake in the preheated oven for about 18-20 minutes, or until the roll-ups are heated through and the sauce is bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Related Recipes
