Lasagna Roll-Ups With Truffle Cream: A Rich Vegetarian Dinner for Celebrations

Lasagna Roll Ups With Truffle Cream

These roll ups turn the comfort of a baked lasagna into something you can plate for a celebration. The idea comes from the lasagna pinwheels at Don Angie in New York City, where the swirl and the finishing cream are the whole point. This version keeps that look while staying within reach of a home kitchen.

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Three parts carry the dish. A garlicky lemon ricotta filling with spinach, fresh basil, and chili flakes. A smoky red pepper spread layered between the pasta sheets. And a pillowy truffle cream made with mascarpone, ricotta, and specks of black pepper, piped into the gaps just before serving.

It may look like it came from a restaurant kitchen, but a good jar of store bought sauce and that cloud of truffle cream do all the heavy lifting. Assembly is as easy as the eating, and the tray bakes in half an hour at 385°F / 195°C.

The cream is the one component worth a small detour. Whip cold heavy whipping cream to stiff peaks, fold in ricotta, mascarpone, truffle oil, and black pepper, then chill it in a piping bag.

If you would rather keep things simple, skip the cream entirely and drizzle truffle oil over the rolls instead. Either way, the rolls come out of the oven looking like something you would happily order.

If you enjoy creamy pasta without turning on the oven, this Vegan Creamy Zucchini Pasta With Basil And Lemon is a lighter option for a weeknight.

Ingredients

The list splits into three groups: the spinach and ricotta filling, the truffle cream, and the pasta and assembly components. Everything below makes 8 servings. The filling is where the lemon and garlic live, the cream is where the truffle lives, and the pasta group holds the sauce, the sheets, and the cheese that goes on top.

Buy the ricotta fresh, and use spinach that is fresh or frozen depending on what you have on hand. The pasta sauce is store bought, which is the shortcut that keeps the whole dish manageable on a busy day.

In practical terms, the filling group gives you a soft and tangy base: ricotta for body, garlic and oil for depth, spinach for color, lemon juice and zest for brightness, basil and chili flakes for aroma and heat, Italian herbs for a savory note, and mozzarella and parmesan for stretch and salt.

The truffle cream group is small but potent, since mascarpone and truffle oil carry most of the flavor. The pasta group is the structure and the finish: sheets to roll, sauce to bake in, mozzarella to melt, red pepper spread to layer, and basil to garnish.

A few swaps are built into the recipe. In the filling, the mozzarella and the parmesan can each be replaced with another cheese of your choice. The red pepper spread can be swapped for pasta sauce, pesto, or any spread you like.

The truffle cream is optional. If you would rather not make it, skip that step, drizzle truffle oil over the finished rolls, and use the extra 1/2 cup of shredded mozzarella if you want a cheesier bake.

Instructions

Set out what you need before you begin: a mesh strainer, a bowl, a skillet, a mixing bowl, an electric whisk or beater, a piping bag or ziplock bag, a baking dish, and foil. The order below keeps the waiting time useful, because the ricotta drains while the garlic and spinach cook.

1. Drain the ricotta. Removing the excess water is the first job, and it keeps the filling from turning loose. Place a paper towel or napkin on top of a mesh strainer, put the ricotta on top, and set the strainer over a bowl. Let the water drain for 20 minutes while you get on with the rest of the filling.
2. Brown the garlic and wilt the spinach. While the ricotta drains, heat the oil in a pan over medium heat. Add the minced garlic and let it brown for 2 to 3 minutes until it is nicely caramelized. Add the spinach and cook for 1 to 3 minutes until wilted. Take the pan off the heat and let it cool to room temperature before it meets the cheese.
3. Mix the filling. In a mixing bowl, combine the drained ricotta, the cooked spinach and garlic, the lemon juice, the lemon zest, the black pepper, the dried Italian herbs, the fresh basil, the chili flakes, the mozzarella, and the parmesan. Stir until everything is evenly combined, then taste and adjust the salt. The filling is ready.
4. Make the truffle cream. Use an electric whisk or beater to whip the cold heavy whipping cream to stiff peaks. Gently fold in the ricotta cheese, the mascarpone cheese, the truffle oil, and the black pepper. Transfer the mixture to a piping bag or a ziplock bag and let it chill in the fridge. If you do not want truffle cream, skip this step and drizzle truffle oil instead.
5. Sauce the dish. Add a layer of pasta sauce to the bottom of a baking or serving dish and set it aside. This gives the rolls something to sit in and keeps the base of the bake from catching.
6. Build and roll. Lay out a lasagna sheet and spread a generous layer of the ricotta and spinach filling over it. Place a second lasagna sheet on top, spread a layer of red pepper spread over that, and sprinkle on shredded mozzarella. Gently roll the stack lengthwise, then use a sharp knife to cut the roll in half. Place both pieces in the baking dish. Repeat until the dish is full but not overcrowded, leaving a little space between the rolls so the sauce can move around them.
7. Fill the gaps and bake. Use a small spoon to fill the spaces between the rolls with more pasta sauce. Cover the dish with foil and bake covered for 20 minutes, then uncovered for 10 minutes, at 385°F / 195°C. The covered stretch heats the rolls through and melts the cheese, and the uncovered stretch finishes the top.
8. Finish and serve. When you are ready to serve, pipe the chilled truffle cream into the gaps between the rolls, or drizzle truffle oil over the top instead. Garnish with basil leaves and serve while hot. The cream goes on after baking because it is whipped and cold, and oven heat would flatten it.

If the sheets feel stiff when you lift them out of the water, they will crack as you roll. Cook them al dente, drain them well, and keep them from sticking together while you work through the batch.

Two waits matter here. The ricotta needs a full 20 minutes to drain, and the truffle cream is better after a spell in the fridge, so start both before you handle the pasta sheets.

The finished tray is a set of upright pinwheels with sauce pooled in the spaces between them and a swirl of filling and spread running through every slice.

Recipe details

The recipe takes about 30 minutes of preparation and 30 minutes in the oven, and it makes 8 servings. The prep time covers draining the ricotta, cooking the garlic and spinach, mixing the filling, and whipping the cream, so the two halves of the hour are fairly balanced.

Adapted from the truffle cream lasagna roll ups recipe at Naturally Nidhi.

Nutrition is provided per serving.

Percent daily values are based on a 2000 calorie diet.

Because each roll is built from two stacked sheets, every slice carries a layer of the spinach and ricotta filling plus a layer of red pepper spread, which is what gives the pinwheel its two tone look.

For another creamy pasta dinner to keep in rotation, try Chicken Pasta In Creamy White Wine Parmesan Cheese.

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Lasagna Roll Ups With Truffle Cream These roll ups turn the comfort of a baked lasagna into something you can plate for a celebration. The idea comes from the lasagna pinwheels at Don Angie in New York City, where the swirl and the finishing cream are the whole point.

• Total Time: 60 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

Spinach-Ricotta Filling
1 cup ricotta cheese
4 cloves garlic, minced
1 tbsp oil
3/4 cup spinach, fresh or frozen
1 tbsp lemon juice
1 tbsp lemon zest
1/2 tsp black pepper
3 tbsp basil leaves, minced
1 tsp red chili flakes
1/2 cup mozzarella cheese, or use any cheese of your choice
1/2 cup parmesan cheese, or use any cheese of your choice
2 tsp italian herbs
salt, to taste

Truffle Cream (or just drizzle Truffle Oil instead)
1/4 cup heavy whipping cream, cold
2 tbsp ricotta cheese
3 tbsp mascarpone cheese
2 tsp truffle oil
1/2 tsp black pepper

Pasta
2 1/2 cups pasta sauce, store-bought
10 sheets lasagna sheets, boiled al dente (make sure it’s not mushy)
1 cup mozzarella cheese, shredded, use 1/2 cup more if you are not making truffle cream or want a more cheesy lasagna
1/4 cup red pepper spread, or pasta sauce or pesto or any spread of your choice
basil leaves, for garnish

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Instructions

1-To make the spinach ricotta filling, start: To make the spinach ricotta filling, start by removing the excess water from your ricotta. Place a paper towel or napkin on top of a mesh strain and put your ricotta on top. Place the strainer over a bowl and let the water drain for 20 mins.
2-While the ricotta is draining, heat oil: While the ricotta is draining, heat oil in a pan over medium heat. Add in your garlic and let brown for 2-3 minutes until nice and caramelized. Add in your spinach and let cook for 1-3 minutes until wilted. Take off the heat and let cool to room temperature.
3-Then, in a mixing bowl mix together: Then, in a mixing bowl mix together the ricotta cheese, spinach, lemon juice, lemon zest, black pepper, dried italian herbs, fresh basil, chili flakes, mozarella cheese, and parmesan cheese. Your filling is ready.
4-To make the truffle cream, use an: To make the truffle cream, use an electric whisk or beater to whip the heavy whipping cream to stiff peaks. Gently fold in the ricotta cheese, mascarpone cheese, truffle oil, and black pepper. Transfer to a piping bag or ziplock and let chill in the fridge. If you don’t want to use truffle cream, you can skip this step and just drizzle truffle oil instead.
5-To assemble the lasagna, start by adding: To assemble the lasagna, start by adding a layer of sauce to the bottom of a baking/serving dish. Set this aside.
6-Lay out a lasagna sheet and spread: Lay out a lasagna sheet and spread a generous layers of the ricotta and spinach filling. Place another lasagna sheet on top and then spread a layer of red pepper spread and sprinkle on shredded mozzarella cheese. Gently roll this this lengthwise and use a sharp knife to cut in half. Place the rolls in the baking dish. Repeat this process until your baking dish it full but not over-crowded.
7-Use a small spoon to fill in: Use a small spoon to fill in the gaps between lasagna rolls with more pasta sauce. Cover with foil and bake covered for 20 minutes and uncovered for 10 minutes at 385°F / 195°C.
8-When ready to serve, pipe the truffle: When ready to serve, pipe the truffle cream (or just drizzle truffle oil instead) in the gaps between the lasagna rolls and enjoy!

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• Prep Time: 30 min
• Cook Time: 30 min
• Method: bake

Nutrition

• Calories: 384
• Sugar: 4g
• Sodium: 638mg
• Fat: 20g
• Saturated Fat: 10g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 17g
• Cholesterol: 52mg