Salted Pistachio, Spinach and Artichoke Lasagna Rotolo

A new pasta recipe has entered the kitchen. Classic layered lasagna will always have our hearts, but let’s be honest, it can be a bit of a hassle. This delicious spiraled rotolo gives you all the cozy, cheesy comfort you love, with less prep and less time in the oven. It’s creamy, flavor-packed, and just a little more fun to serve.

Prep Time: 15 minutes Total Time: 1 hour 15 minutes
Serves
4-6
  • 1 tbsp olive oil
  • 1 cup diced onion
  • 2 tbsp minced garlic
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 6 cups baby spinach
  • ½ tsp each kosher salt and freshly cracked black pepper
  • 1 pkg (14 oz) ricotta cheese
  • 1 ½ cup shredded Asiago cheese
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 12 dry lasagna noodles
  • 1 jar SAUZ Salted Pistachio Alfredo
  • 1 cup half and half cream
  • 2 tbsp torn basil leaves
  • ½ tsp flaky salt

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Prep Time: 15 minutes Total Time: 1 hour 15 minutes
Instructions:
  1. Preheat oven to 425°F. Heat oil in large skillet set over medium heat. Add onion and garlic and cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant.
  2. Add in chopped artichoke hearts and spinach and cook for an additional 3 to 5 minutes, stirring occasionally, until spinach is wilted. Season with salt and pepper and let cool.
  3. Meanwhile, bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente. Remove from water and rinse under cold water. Lay noodles flat onto large cutting board or baking tray; pat dry and set aside.
  4. Whisk Salted Pistachio Alfredo with half and half cream until smooth. Spread half the mixture into the bottom of an 8-inch / 8 cup round baking dish or high sided oven-proof skillet; set aside.
  5. Add ricotta, Asiago, ½ cup mozzarella, Parmesan cheese and egg to cooled spinach mixture. Stir until well combined.
  6. Scoop about ⅓ cup ricotta mixture over each lasagna noodle and spread into an even layer. Firmly roll up the lasagna noodle, starting with the short side, to enclose filling. Transfer to prepared baking dish or skillet and arrange with the spiralled filling side facing up. Repeat with remaining noodles and filling.
  7. Pour remaining sauce mixture over top, and sprinkle with remaining mozzarella cheese.
  8. Bake for 18 to 20 minutes, or until cheese is golden brown and melted, and sides are bubbly.
  9. Sprinkle with basil and flaky salt for serving.
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