Sun Dried Tomato Lasagna Bite


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


Print Recipe

Bella Products Used:

Bella Sun Luci Tomato & Artichoke Pasta Sauce 25oz

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Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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  • 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


  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. Lay out the al dente cooked lasagna noodles on a clean lightly oiled surface to cool. Cut pasta lengthwise in half
  4. Spread the ricotta mixture evenly over each noodle.
  5. Sprinkle the Julienne Cut Sun Dried Tomatoes over the ricotta mixture on each noodle.
  6. Carefully roll up each lasagna noodle with the ricotta and sun dried tomatoes into a tight spiral, forming mini lasagna roll-ups.
  7. Pour a small amount of artichoke sauce into the bottom of a baking dish.
  8. Place the mini lasagna roll-ups into the baking dish, seam side down.
  9. Pour the remaining artichoke sauce over the top of the roll-ups, ensuring they are well covered.
  10. Sprinkle additional Parmesan cheese on top if desired.
  11. 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.
  12. Remove from the oven and let it cool for a few minutes before serving.

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