Reviewed: May 14, 2008

A really versatile recipe, you really could make any type of filling for the lasagna rolls. I had hot Italian sausage, spinach, ricotta and mozzarella. Very easy to make on a weekday night for dinner. Thanks!

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rellis44

Cooking Level: Intermediate

Living In: Auburn Hills, Michigan, USA

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Reviewed: May 10, 2008

Added shredded chicken and mushrooms, used white onion. Put red sauce on the bottom, made it like a lasagna and poured alfredo on top, added cheese. Good, but needed jazzing up. Black pepper perhaps? More red sauce?

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SteelieD

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Reviewed: May 8, 2008

Kids and hubby really liked this. Good comfort food. This would be a good dish to make for a pot luck.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: May 8, 2008

This was a great change from regular lasagna. I did make a huge change though from the recipe and I used spaghetti sauce instead of alfredo. The store didn't have any reduced fat alfredo when I went grocery shopping so I decided to be even healthier and just use regular tomato sauce. It was so good and I definitely recommend making it this way if you prefer tomato sauce.

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JODIMASTICS

Cooking Level: Intermediate

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Reviewed: May 6, 2008

This was very delicious. Every one loves cheese in my family, so this was perfect! I am going to try it with marinara sauce next time instead of Alfredo sauce.

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youngcook

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: May 6, 2008

Fabulous! I usually hate making lasagna, but this was a breeze. The second time around I used a vodka sauce and added sweet italian sausage. It made 10 roll ups this way and it was equally as tasty!

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faircook03

Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: May 5, 2008

This was really good. I added some shredded chicken to it and i used cottage cheese instead since i had that on hand. I will definately be making this again. Thanks.

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savantsrn

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Evanston, Wyoming, USA

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Reviewed: May 3, 2008

This recipe was great, but I'm not a fan of jar alfredo sauce. Instead try a simple alfredo sauce from this site and it will taste much better!

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mma5587

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: May 2, 2008

I added some chopped cooked chicken breast (about 3 large pieces) to my filling and also used one 16 oz bottle of alfredo on the bottom and another 16 oz bottle for the top... so creamy... I also was able to spread this out into 10 rolls since I added the chicken... will difinitely make again!

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HCBYRD

Cooking Level: Expert

Home Town: Manila, National Capital Region, Philippines

Living In: Arlington, Texas, USA

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Reviewed: Apr. 29, 2008

My whole family enjoyed this; it makes a nice presentation as well. The only downside is commercially prepared Alfredo sauce tends to be a bit salty. I used the refrigerated kind- I think it is better than the ones in shelf-stable jars (but more expensive). I definately will make this again.

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CALIFORNIADREAMIN

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Reviewed: Apr. 28, 2008

This recipe was great, but I had to make some alterations. In a skillet, I browned Italian sausage mixed with the onions and a tablespoon of garlic. I then added this to the spinach/ricotta mixture. Without the meat, the dish was way to creamy/heavy. I also cut the Alfredo sauce in half (I used 10 oz only and did not pour any over the roll-ups). Otherwise, this recipe was terrific and not very difficult at all.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 27, 2008

Very good. I made a few changes...I used lowfat cottage cheese instead of ricotta because that was all I had on hand, used a shredded three cheese parmesan cheese, added some oregano, basil, nutmeg and parsley to the mix and also added some ground pork italian sausage. We did not have any alfredo on hand and my husband does not care for that sauce, so I used a marinara and it still turned out fantastic! My kids ate these all up! I would like to try it next time with the alfredo.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Apr. 23, 2008

This was such a great recipe. Like some others I did alter it to my owm taste. I added some mushrooms and some shredded chicken. I even had some leftover so i put that away for the next day and made bread o the kids could dip it for an afternoon snack. Next tie i will make more filling so I can save some for the day after. I quick way to get your lasagna noodles in better shape is dont cook them put them in hot water with some salt and let them sit for awhile while you are preparing that way you dont get them to over cook and they are much easier to work with and you wont have the fear of mushy noodles. Thanks Great!

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sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

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Reviewed: Apr. 21, 2008

This went over fabulously at my dinner party of all boys. I used 10 lasagna noodles instead of 8 and I went to my favorite Italian restaurant and bought a pint of alfredo but that was not quite enough so it was a good thing I had canned alfredo on hand, witch by the was is disgusting. No matter how hard I look I cannot find a decent canned alfredo in the grocery store. I added 3 cloves of garlic to the spinach mix before adding the ricotta and I used more ricotta than it called for the spinach to ricotta ratio was not suitable for the boys I added more to cut down on the spinach.

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Meagan

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Reviewed: Apr. 21, 2008

This was just phenomenal. My husband and I couldn't wait to eat the leftovers. The proportions all seemed right to me, as far as noodles to filling. Great recipe.

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miriamtribe

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Reviewed: Apr. 21, 2008

Everything tasted great and they were so much fun to make!

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Ziggy's

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 21, 2008

Very good. I added a few things which is why it didn't get 5 stars. I finely chopped 1 chic. breast and threw it in with the spinach, onion, and olive oil. I also added some minced garlic, oregano, and red pepper flakes. I mixed the ricotta, parm., and egg in seperate bowl. Once it was well mixed, I put it in with the spinach, chic. mixture. I used 1 jar of regular alfredo and 1 jar of roasted red pepper alfredo. The ones with roasted red pepper alfredo were excellent. Overall, a great recipe.

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LISA7979

Cooking Level: Beginning

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Reviewed: Apr. 19, 2008

Didn't use all of the spinich. Looks very fancy when its all done. Tasted very good. Will make again.

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Sara

Cooking Level: Beginning

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Reviewed: Apr. 18, 2008

I can't quite put my finger on it, but I didn't care for this too much. I would give it 3 stars. However, my husband and daughter loved it, so I went middle-of-the-road and gave it 4 stars. They've already asked me to make it again, but I'm in no great rush. Sorry!

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4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 18, 2008

This is a good base recipe, but I think it would be pretty bland if not modified. Here's what I did: I doubled the recipe, used regular onion which I sauted, adding the salt to the onion while cooking. Next I added the spinach, minced garlic, and finely diced mortadella ham—maybe 1.5 cups (3/4 cup for single recipe). I mixed the cheeses and eggs in a large bowl, adding mozz. cheese, Italian seasoning, garlic powder, black pepper, then added spinach mixture. Used 25 Manicotti, split into 3 dishes and froze 2. 3 jars of sauce were plenty, and the sauces were regular, garlic flavored, and one had mushrooms. The mushrooms were a great texture. I accidentally put the mozz. cheese over the sauce, but don’t think it mattered much. After 35min, I removed the foil and broiled the top until slightly brown. A classy restaurant here makes creamy spinach cannelloni with mortadella ham, which is where the idea came from. YUM!

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