• 2 cups Alfredo Sauce, divided
  • 425g Ricotta
  • 1 Egg, whisked
  • 3 cloves Garlic, minced
  • 1/2 tsp Salt
  • 285g Chopped Spinach, defrosted and squeezed dry
  • 2 and 1/2 cups shredded Kerrygold Vintage Cheddar
  • 1/2 cup Parmesan Cheese, shredded
  • 8 Lasagna Noodles, cooked and drained


Everything you love about lasagna – the cheese, the pasta, the sauce – comes together quickly in this White Spinach Lasagna Rolls recipe. Perfect comfort food for chilly winter nights!

Preheat the oven to 190°C. Pour one cup of Alfredo sauce in the bottom of a 1.5 litre round baking dish.

Stir together the ricotta, egg, garlic and salt in a large bowl. Add spinach and the shredded cheese to the bowl and stir until thoroughly combined.

Evenly spread the spinach mixture on 8 cooked lasagna noodles. Roll up the lasagna noodles starting on the short end.

Place the lasagna rolls vertically in the prepared pan. Bake covered for 30 minutes and uncovered for 5 minutes.

Serve immediately with the remaining Alfredo sauce.

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