Ricotta Italian Cookies are some of my favorite cookies, both to make and to eat! Plus, you can make the cookie dough in advance, so they are great to make for your holiday baking sessions.

Welcome to 2025’s 12 Days of Cookies!
These Ricotta Cookies are Day 10 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – You’re on it!
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

The crunchy sprinkles contrast nicely with the softness of the cookie and add a sweet, festive touch. You can use any color sprinkles if you want to make them for other holidays.

Ingredients for Ricotta Cookies

This recipe calls for some simple ingredients you probably already have on hand. Here’s what you need:

• Unsalted butter, room temperature
• Granulated white sugar
• Large eggs
• Pure vanilla extract
• Ricotta cheese
• All-purpose flour
• Baking powder
• Kosher salt

For the Glaze

• Unsalted butter, room temperature
• Powdered sugar
• Light corn syrup (optional – see recipe note)
• Almond extract (or you can use vanilla extract)
• Milk
• Red, white, and green nonpareils

For a detailed list of ingredients, make sure you check out the printable recipe card at the end of the post!

How to make Italian Ricotta Cookies

1. In a small bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, cream together the butter and sugar until smooth. Add the two eggs one at a time, mixing well after each addition. Add the vanilla and the ricotta cheese. Gradually add the dry ingredients to the wet ingredients, mixing well. Be sure to scrape the sides and bottom of the bowl. Cover the bowl with some plastic wrap and refrigerate for at least an hour or up to two days.
3. When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment paper.
4. Using a #60 cookie scoop or a tablespoon, place the cookie dough onto the prepared cookie sheet about two inches apart. Bake for 12-14 minutes until edges are lightly golden brown. Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Glaze the Cookies

In a medium bowl, cream together the butter and confectioners’ sugar. Add light corn syrup (if using), almond extract and gradually add the milk until the glaze can be dripped from a spoon.

Frost the completely cooled cookies by dipping them, top down, into the glaze. Allow the excess to drip off and then place them onto a wire rack. Sprinkle each cookie with the nonpareil sprinkles soon after dipping about 10 at a time. Allow the glaze to harden or set before serving or storing.

Recipe Notes

• Many recipes use baking soda, but I think the cookies rise more consistently using baking powder.
• Refrigerate the cookie dough for a minimum of 1 hour and up to two days before baking. This is essential to help prevent the cookies from spreading as they bake.
• I place wax paper or parchment under the cooling racks so that when I glaze the cookies, any drips will be contained on the paper, and I won’t have to clean my counters!
• Use rainbow-colored nonpareils when making these cookies for Easter or other occasions.

FAQs

What are some flavor variations for these cookies?

• Citrus: Add some lemon, lime, or orange flavor! You can use juice in the glaze (1 tablespoon) and zest in the dough (1 tsp) for a citrusy flavor, and add extra zest for more flavor (up to 2 Tbsp).
• Chocolate chips: Add white chocolate chips to the cookie dough or use mini chocolate chips.
• Nuts: Add 1 cup chopped walnuts or pecans to the dough.

How do I store Ricotta Cookies?

Store ricotta cookies in an airtight container. If layering, be sure to place a piece of parchment paper between them. Store them in the fridge for up to 4 days.

Can I freeze Italian Ricotta Cookies?

Yes, you can freeze them for up to 3 months. However, I recommend freezing them unglazed as it can wrinkle over time. Thaw and glaze before serving.

More Italian Cookies

If you loved these Ricotta Cookies, then you might also like these Italian cookies:

• Cherry Biscotti
• Pizzelles
• Cranberry Orange Pistachio Biscotti
• Chai Pizzelles
• Peppermint Chocolate Biscotti

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Ricotta Cookies

Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!

Course Dessert

Cuisine Italian

Keyword Ricotta Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 54 cookies

Calories 81kcal

Author Lynne Feifer

Ingredients

• ½ cup butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup ricotta cheese
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt

Glaze

• 2 tablespoons butter room temperature
• 2 cups powdered sugar
• 3 tablespoons light corn syrup optional, *See note
• ¼ teaspoon almond extract can substitute vanilla extract
• 4 tablespoons milk
• red, white, and green colored nonpareils

Instructions

• In a small bowl, whisk together the 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
• In a medium mixing bowl, cream together the 1/2 cup of butter and 1 cup of sugar, until smooth. Add the two eggs one at a time, mixing well after each addition. Add the 1 teaspoon of vanilla and the 1 cup of ricotta cheese. Gradually add the dry ingredients, mixing well. Be sure to scrape the sides and bottom of the bowl. Cover the bowl with some plastic wrap and refrigerate for a minimum of an hour or up to two days.
• When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment.
• Using a #60 cookie scoop or tablespoon, place dough onto prepared cookie sheet about two inches apart. Bake for 12-14 minutes until edges are lightly golden brown. Allow cookies to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Glaze

• In a medium bowl, cream together the butter and confectioners' sugar. Add the 1/4 teaspoon almond extract and gradually add the 4 tablespoons of milk until the glaze can be dripped from a spoon. Frost the completely cooled cookies by dipping them, top down, into the glaze. Allow the excess to drip off and then place them onto a wire rack. Sprinkle each cookie with the nonpareil sprinkles soon after dipping about 10 at a time. Allow the glaze to harden or set before serving or storing.

Notes

• Many recipes use baking soda, but I find the cookies rise more consistently using baking powder.
• Refrigerate the cookie dough for a minimum for 1 hour and up to two days before baking. This will help prevent the cookies from spreading as they bake.
• You may substitute pure vanilla extract for the almond extract in the glaze if you prefer.
• Optional – you may also add 3 tablespoons of light corn syrup to the glaze before adding the milk. I’ve found that it gives the glaze more of a shine. 
• I place wax paper or parchment under the cooling racks so that when I glaze the cookies, any dips will be contained on the paper, and I won’t have to clean my counters.
• Use rainbow colored nonpareils when making the cookies for Easter or other occasions.

Nutrition

Calories: 81kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 95IU | Calcium: 18mg | Iron: 0.3mg

The post Ricotta Cookies appeared first on 365 Days of Baking.

I don’t know why, but any time a meal requires an extra step like thawing or boiling noodles, it makes me want to skip that recipe entirely. Am I lazy? Maybe. But the more pots and pans I have to manage, the easier I get overwhelmed.

So, I’m all about the shortcuts! This Ravioli Lasagna uses frozen ravioli instead of lasagna noodles you have to boil and perfectly place. And, while this recipe has a delicious meat sauce you can make ahead of time, if you don’t have the time or energy, you can substitute your favorite jarred pasta sauce instead!

Recipe Notes

The meat sauce makes approximately 9 cups. Since the recipe only requires about 7 cups, you’ll have some left over. Use it in my Baked Spaghetti or Baked Stuffed Shells, or can it! Pasta sauce is a great staple to add to your food storage.

Don’t want to make meat sauce from scratch? You can use two 28-ounce jars of your favorite pasta sauce and add them to some browned ground beef or turkey to make the process faster.

Avoiding meat? You can leave the meat out and make the sauce as directed without it, or use a jarred marinara sauce instead for an even faster weeknight meal!

Like pierogis? Make this Pierogi Lasagna Casserole. It’s another delicious and easy casserole recipe the whole family will love, especially since bacon’s involved!

Ingredients for Frozen Ravioli Lasagna

Here’s what you need to make this delicious lazy lasagna with ravioli for your whole family:

Meat Sauce Ingredients

• 2 tablespoons olive oil
• 1 lb ground beef
• 1 cup of diced yellow onion
• 3 cloves garlic, minced
• 28 ounces tomato puree
• 15 ounces tomato sauce
• 14.5 ounces diced tomatoes
• 6 ounces tomato paste
• 2 tablespoons sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried basil
• 1 ½ teaspoons salt
• 1 teaspoon oregano
• ¼ teaspoon black pepper
• 2 bay leaves
• 2 pounds frozen ravioli 

Ricotta Mixture

• 1 large egg
• 15 ounces low-fat ricotta cheese
• ¾ cup grated Parmesan cheese divided
• 1 ½ teaspoons dried parsley
• 3 cups shredded mozzarella cheese divided

How to make Lasagna with Ravioli

First, let’s make the meat sauce. Remember, you can make this ahead of time and store it in an airtight container until you’re ready to use it.

1. Heat a large pot or Dutch oven on medium heat. Add the olive oil. Then add the onion and garlic and saute until soft, about 3 minutes.
2. Add the ground beef and cook until brown.
3. Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
4. Reduce the heat to low. Cover and simmer for at least 45 minutes, stirring frequently. Remove the bay leaves from the meat sauce and either cool for storage or set aside for the lasagna.
5. While that cooks, make the ricotta layer.

Ricotta Mixture

In a medium bowl, beat the egg. Next, add the ricotta, 1/2 cup of the Parmesan cheese, and parsley. Mix until well combined.

When you’re ready to assemble the ravioli casserole, preheat the oven to 400 degrees F.

Ravioli Lasagna Assembly

1. Generously coat a deep 9 X 13-inch baking dish with cooking spray and layer a rimmed baking pan with tin foil. 
2. Place about 2 cups of sauce on the bottom of the pan. Next, place a single layer of ravioli using half of the package over the sauce.
3. Place dollops of the ricotta mixture over the ravioli, and with an offset spatula, spread the mixture evenly to the edges of the pan.
4. Sprinkle 2 cups of mozzarella over the ricotta.
5. Completely cover that layer with about 2-3 cups of sauce, making sure to spread the sauce into the corners and along the edges.
6. Repeat layers by placing the remaining ravioli over the sauce and cover with another 2 cups of meat sauce. 
7. Sprinkle the remaining cup of mozzarella and 1/4 cup Parmesan cheese over the top of the sauce.
8. Place the casserole dish onto a foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting it.
9. Spray a piece of aluminum foil with cooking spray and place spray side down on top of the baking dish. Bake covered for 30 minutes. Remove the tin foil and cook for an additional 20-25 minutes.

It’s done when warm throughout and the cheese is golden brown and bubbly.

See the complete list of ingredients and full instructions in the recipe card below.

Recipe Variations

• Substitute ground Italian sausage or ground turkey for the ground beef.
• I used cheese ravioli for this recipe, but you could use meat ravioli or spinach ravioli. Use whatever type of ravioli you prefer!
• You can use fresh basil and oregano if you prefer; use 1 tablespoon per teaspoon of dried herbs.
• Make the full recipe, but split it into 2 8×8 foil pans and freeze one for later (directions below!)

FAQs

Can I use fresh ravioli instead of frozen?

Yes, fresh ravioli works just as well in this recipe. I like frozen ravioli because it is better for my budget.

How do I store leftover Lasagna with Ravioli?

Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, you can freeze it!

Can you freeze Ravioli Lasagna?

This “lazy lasagna” recipe is great for freezing! You can freeze this easy lasagna recipe baked or unbaked.

Unbaked: Simply make it as directed, but don’t bake it. Instead, cover it tightly with foil and place it in the freezer for up to 3 months. When you’re ready to make it, follow the baking instructions on the recipe card. You’ll need a bit longer cooking time, but just make sure it is heated throughout!

Baked: Let the baked lasagna cool to room temperature, then cover tightly with aluminum foil. Place it in the freezer for up to 3 months.

To reheat, warm it in a 350-degree oven for about 30 minutes or until heated through. You can also reheat individual servings in the microwave until warm, about one minute.

What should I serve with Ravioli Lasagna?

This meal goes really well with some fresh bread and a simple green salad or Caesar salad. Garlic bread is always a hit, too!

More Baked Pasta Dishes

If you love a good pasta dish, you’ll want to try one of these:

• Baked Spaghetti
• Lasagna Pasta Skewers
• Baked Stuffed Shells
• Spinach Lasagna Roll-ups
• Chicken Mozzarella Pasta

If you try this recipe, come back and leave a review! Let me know how it went for you in the comments below.

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Ravioli Lasagna

Ravioli Lasagna with a made-from-scratch meat sauce is a shortcut for the classic comfort food. This satisfying meal is easy enough for busy weeknights, and a delicious dinner for the whole family.

Course Main Course

Cuisine Italian

Keyword Ravioli Lasagna

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 856kcal

Author Lynne Feifer

Ingredients

Meat Sauce

• 2 tablespoons olive oil
• 1 lb ground beef
• 1 large yellow onion or enough for one cup
• 3 cloves garlic, minced
• 28 ounces tomato puree
• 15 ounces tomato sauce
• 14.5 ounces diced tomatoes
• 6 ounces tomato paste
• 2 tablespoons sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons basil
• 1 ½ teaspoons salt
• 1 teaspoon oregano
• ¼ teaspoon black pepper
• 2 bay leaves
• 2 pounds frozen ravioli no need to cook it first!

Ricotta Mixture

• 1 large egg
• 15 ounces low fat ricotta cheese
• ¾ cup grated Parmesan cheese divided
• 1 ½ teaspoons dried parsley
• 3 cups shredded mozzarella divided

Instructions

Meat Sauce

• Heat a large pot or Dutch oven on medium heat. Add the olive oil.
• Add the onion and garlic and saute until soft, about 3 minutes.
• Add the ground beef and cook until brown.
• Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.
• Reduce heat. Cover and simmer for at least 45 minutes, stirring frequently.
• Preheat oven to 400° F.

Ricotta Mixture

• In a medium bowl, beat the egg.
• Add the ricotta, 1/2 cup of the Parmesan cheese, and parsley. Mix until well combined.

Ravioli Lasagna Assembly

• Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil. Remove the bay leaves from the meat sauce.
• Place about 2 cups of sauce on the bottom of the pan.
• Place half of the frozen ravioli in a single layer over the sauce.
• Place dollops of the ricotta mixture over the ravioli, and with an offset spatula, spread the mixture evenly to the edges of the pan.
• Sprinkle 2 cups of the mozzarella over the ricotta.
• Completely cover with about 2-3 cups of sauce, making sure to spread the sauce into the corners and along the edges.
• Place remaining ravioli over the sauce and cover with another 2 cups of meat sauce. 
• Sprinkle remaining cup of mozzarella and 1/4 cup Parmesan cheese over the sauce.
• Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table. Spray a piece of tin foil with cooking spray and place spray side down on top of the baking dish.
• Bake covered for 30 minutes. Remove tin foil, and cook for an additional 20-25 minutes. Cover lightly with tin foil if top is browning too fast (as mine did in the pictures 🤪).

Notes

• The meat sauce will make approximately 9 cups, to there will be leftover sauce since we’re only using about 7 cups for the lasagna.
• Don’t want to make a meat sauce from scratch? You can use (2) 28 ounce jars of your favorite pasta sauce and add them to some browned ground beef to make the process faster. 
• Don’t want to use ground beef? You can omit it and just use the jarred pasta sauce for an even faster weeknight meal!

Nutrition

Serving: 1serving | Calories: 856kcal | Carbohydrates: 75g | Protein: 51g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 2158mg | Potassium: 1266mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1733IU | Vitamin C: 26mg | Calcium: 535mg | Iron: 17mg

The post Ravioli Lasagna appeared first on 365 Days of Baking.

Lasagna. On a stick. It’s pure genius.

My Mom’s Homemade Lasagna Recipe is perfect. You can’t mess with perfection. . . but you CAN put it on a stick. If you’ve never eaten pasta skewers before, you’re not alone.

I only recently learned about the trend of serving pasta shish kebab style. At first I was skeptical. Now that I’ve tried it, I’m hooked!|
These easy Lasagna Skewers turns pasta into a finger food! They make a perfect party food or appetizer to pass around the table.

They’ll even be a great item to include on a weekend picnic with some potato salad and grilled corn.
This meal will be a welcomed change from your standard weeknight dinner recipes when served with a simple lettuce salad.

Kids love eating cheesy lasagna noodles filled with their favorite Italian flavors right off the skewer. Adults love the combination of tangy ricotta, and creamy mozzarella in every bite.
Just like everyone needs a go-to easy lasagna recipe, everyone NEEDS to try pasta skewers at least once. Trust me!

What do I need?

The ingredients for this Lasagna Skewers recipe are so simple.

• Lasagna noodles
• Ricotta cheese
• Egg
• Mozzarella cheese
• Parmesan cheese
• Fresh basil
• Meat sauce – I recommend this homemade tomato sauce made with ground beef!

You’ll also need some sturdy wooden skewers. Mine were 5½ inches long but you can use any length!

How do I make Lasagna Skewers?

Cook the lasagna noodles according to package directions in a large pot. Meanwhile combine ricotta, mozzarella and Parmesan cheeses, egg and basil in a large bowl. Want to add a bit of a kick? Add some red pepper flakes to your liking.

Lay the cooked noodles out on a cutting board. Spread about 1-1 ½ tablespoons of the ricotta mixture over the noodle. Drizzle about 1 tablespoon of the meat sauce on top.

Roll up the lasagna noodle. Then repeat the process with the remaining noodles.

Place three prepared lasagna noodles onto a wooden skewer with the seam facing forward. You want to skewer to go through the seams so the noodles stay in place.

Place the lasagna skewers on a greased baking sheet. Spread more of the meat sauce over the top of the lasagna skewers and sprinkle with a little more grated mozzarella cheese.

Bake pasta skewers for 8-10 minutes until the cheese is melted and the noodles are slightly crispy on the edges. 

Sprinkle more fresh grated parmesan and fresh chopped basil leaves over the lasagna skewers just before serving.

How do I store leftovers?

Store leftover lasagna skewers in an airtight bag with a zip top for up to three days. Reheat the leftover lasagna in the microwave before enjoying.

Can I freeze lasagna on skewers?

You can prepare and freeze these lasagna skewers before baking. Wrap them tightly in foil or plastic wrap, then store in freezer bags. They stay good in the freezer for up to 6 months!

To bake frozen lasagna skewers from frozen, preheat your oven to 350 F. Bake for 20-25 minutes or until the cheese is melted and the noodles are warmed through.

Lasagna Recipes

Homemade lasagna is the best. No doubt about it in my mind. Layer after layer of gooey cheese, flavorful pasta sauce with meat and noodles. What’s not to love?

I’ve already mentioned my favorite-ever recipe for lasagna. It’s the one my mom made and the one I’ve passed down to my kids. These Lasagna Rolls with Meat Sauce are another version of the baked pasta dish the whole family loves.

Want to sneak a few extra greens into your family’s dinner? Skillet Spinach Lasagna and these Spinach Lasagna Roll-Ups get two thumbs up from even the pickiest eaters.

Pasta Appetizers & Pasta Recipes

Keep your cupboard stocked with pasta and you’re never more than a few steps away from an easy homemade meal or appetizer!

Game day or any day, people love this Baked Ravioli with marinara sauce for dipping.

The whole family loves this One Pot Sausage Linguine. The Italian sausage in it gives it some great flavor, and I love it because there’s little clean up because it’s all made in one large skillet.

This Pepperoni Pizza Pasta is an instant hit with every kid (and grown-up!) who tries it. Love ordering Chicken Parmesan when you go out to eat? Try my Chicken Parmesan Spinach Pasta Bake. Just as delicious, but easier to make than the stove top version. Chicken Mozzarella Pasta is another combination of chicken, cheese and pasta that gets rave reviews every time I serve it.

Pin and save all of these tasty pasta recipes to make meal planning a breeze!

• Lemon Garlic Shrimp Pasta
• Caprese Pasta
• Ranch BLT Pasta Salad
• Pesto Chicken Pasta Salad
• Kid-Friendly Macaroni and Cheese
• Baked Spaghetti
• Buffalo Chicken Spinach Alfredo
• Sausage Alfredo Rigatoni
• Easy BBQ Pork Mac & Cheese
• Baked Stuffed Jumbo Shells

These Lasagna Skewers are a fresh take on a classic favorite with a ton of flavor in each bite. They may appear to be the supporting players when served with other appetizers, but they’ll quickly emerge as a frontrunner!

Print

Lasagna Pasta Skewers

Shake up your dinner routine with Lasagna Pasta Skewers! A delightful dinner recipe made with cheese-filled noodles rolled up and served on skewers. It's a fun twist on a classic baked lasagna.

Course Appetizer, Dinners

Cuisine American

Keyword Lasagna Pasta Skewers

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 skewers

Calories 552kcal

Author Lynne Feifer

Ingredients

• 16 ounces lasagna noodles about 18 noodles
• 15 ounces ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• ¼ cup Parmesan cheese
• 3 fresh basil leaves chopped
• 1 cup meat sauce homemade or store bought
• 6 wooden skewers

Instructions

• Preheat the oven to 425℉ and prepare a baking sheet with parchment paper and non-stick cooking spray.
• In a bowl add the ricotta cheese, egg, ½ cup mozzarella, the parmesan cheese and the fresh basil. Mix until fully combined.
• With the lasagna noodles laid flat on a cutting board, spread about 1-1 ½ Tbsp of the ricotta cheese mixture over the noodle. Drizzle about 1 Tbsp of the meat sauce over the ricotta. Roll up the lasagna noodle. Repeat with the remaining noodles. Place 3 prepared lasagna noodles onto a wooden skewer with the seam facing forward. (the goal is to have the skewer go through the seams to hold them in place)
• Place the lasagna skewers on the prepared baking sheet. Spread more of the meat sauce over the top of the lasagna skewers and sprinkle with mozzarella cheese.
• Bake for 8-10 minutes until the cheese is melted and the noodles are slightly crispy on the edges.
• Sprinkle more parmesan and fresh basil, enjoy!

Nutrition

Serving: 1skewers | Calories: 552kcal | Carbohydrates: 62g | Protein: 29g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 96mg | Sodium: 569mg | Potassium: 407mg | Fiber: 3g | Sugar: 4g | Vitamin A: 827IU | Vitamin C: 3mg | Calcium: 411mg | Iron: 2mg

Keep an eye out for my latest recipes!

The post Lasagna Pasta Skewers appeared first on 365 Days of Baking.

I’m having Internet issues. Big time. And it’s so completely frustrating, as I’m sure you can well imagine or have probably experienced it yourself in the past.

It’s taking F-O-R-E-V-E-R to load and sort of reminds me of the days of dial-up. Many of you are probably too young to even know what that is. That darn annoying dial tone when we’d want to get on the Internet. Those were the days, hunh?

Yikes!

So, I’m hoping that it will be kind enough to allow me to post this tonight, or at least not post, then SAVE it, so I can post in the morning before I’m off to work. Fingers crossed. Here’s to hoping!

I made these roll-ups today. They didn’t exactly go as planned as you can see from my pictures, so go off the amended recipe, not from what you see in the pictures. Too many noodles + not enough filling = a really good dinner that the Mr. and son loved, but it just needed more in the middle.

The noodles.

The spinach filling. Put 3-4 tablespoons on each noodle.

Ready to be rolled. See, not enough filling on each noodle. Use the 10 noodles and you’ll have enough filling and cheese. Besides, if I’d used the 4 cups of Ricotta as I was originally planning, they would have been tough to roll because they would have been TOO thick and I would have had to use TWO 9 X 13-inch baking dishes instead of the one because as it was, they all just barely fit.

Follow the recipe, not my lead. haha, I’m only human.

Lotsa noodle, needs more UMPH in the middle.

Ready to be baked on Day 8.

This is what happens when you are baking every single day and you’re attempting to make up your own recipe (even though I know there are plenty of spinach lasagna roll-up recipes out there. I didn’t want to reference one, so I made some errors and of course, was not able to revise because the post has to go up today.

I do believe that what I’ll write in the recipe will work just fine though. If not, here’s my disclaimer…If you make it and it doesn’t turn out or feed 4 people as I think it should, I take no responsibility. hee hee

Oh, and when you serve this, make sure you have a salad and some bread to eat with it, and make sure you tell your guests to save room for dessert (just to make sure there really is enough for 4 people should you have some very hungry eaters)!

Oh, and my video editor fell asleep this afternoon and when I went to wake her for dinner she wanted to sleep some more and she still isn’t up, so we’ll see about getting the video up tomorrow after we all get home from work.

Spinach Lasagna Roll-Ups – serves 4
Ingredients
10 lasagna noodles (are about 20 in the package – save for another dinner)
2 cups part-skim Ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1 tablespoon parsley
1 9 ounce package chopped spinach, thawed
2 cups Mozzarella cheese, 1/4 cup reserved for topping
1 26 ounce jar spaghetti sauce

Directions
Preheat oven to 375 degrees F. Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Cook 10 lasagna noodles according to directions in salted boiling water.
Drain and place flat on wax paper sprayed with cooking spray until ready to roll.
In a medium bowl, beat egg and add Ricotta and Parmesan cheeses, and parsley. Mix until well combined.
Add spinach and thoroughly mix.
Pour half of the spaghetti sauce into the prepared baking dish and spread to evenly coat the bottom.
Place 3-4 tablespoons of filling on each noodle and spread evenly to coat.
Sprinkle the 1 1/2 cups of Mozzarella cheese over the noodles, dividing it evenly among them.
Beginning at a short end, roll the noodle up and place into prepared baking dish.
Cover noodles with remaining sauce.
Cover with tin foil and bake for 30 minutes.
Remove from oven and uncover. Sprinkle remaining Mozzarella cheese and bake uncovered for 5 minutes more,  or until cheese has melted.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Spinach Lasagna Roll-Ups earned 3 1/2 rolling pins. The men in my life thought they were truly delicious, and I even screwed them up.

I had boiled the WHOLE package of lasagna noodles and therefore there wasn’t enough filling, so as you saw from the picture above, it looked like there was much more noodle than there was filling.

True that. So, I amended the recipe to reflect what I thought should be fixed. I do believe I already told you this though. I’m tired and now I’m starting to lose it. haha

Also, when I baked them, I didn’t cover them with tin foil. Do that. My noodles got a little hard and the cheese in the middles hadn’t completely melted as I thought it should. I just stuck the pan with the Mozz. on top and baked it for 30 minutes.

Follow the recipe. Don’t do as I did. I’ll save you the trouble. It’s not that they weren’t edible or really good. They just needed some minor adjustments. 

The post Spinach Lasagna Roll-Ups appeared first on 365 Days of Baking.