Steak & Spinach Lasagna Rolls Alfredo
This Steak & Spinach Lasagna Rolls Alfredo is a creamy, cheesy twist on classic lasagna with savory ground steak and fresh spinach rolled into tender noodles.
Servings: 4 servings
Ingredients
- 8 noodles lasagna noodles
- 1 pound ground beef lean cut
- 2 cups fresh spinach chopped
- 2 cloves garlic minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 2 cups Alfredo sauce store-bought or homemade
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Prepare Noodles
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, usually about 8-10 minutes. Drain and lay the noodles flat on a clean kitchen towel or parchment paper to prevent sticking.
Cook Filling
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the ground beef, breaking it apart with a spatula. Season with salt, pepper, and Italian seasoning. Cook until browned and no longer pink, about 7-8 minutes. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Add the cooked beef and spinach mixture, stirring gently to combine. Adjust seasoning with salt and pepper if needed.
Assemble Rolls
- Lay one lasagna noodle flat. Spread an even layer of the beef and cheese filling along the length of the noodle, leaving about a 1/2 inch border on the edges. Starting at one end, carefully roll up the noodle into a tight spiral. Repeat with the remaining noodles and filling.
Bake
- Spread a thin layer of Alfredo sauce on the bottom of your baking dish. Arrange the lasagna rolls seam side down in the dish. Pour the remaining Alfredo sauce evenly over the rolls. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Let the rolls rest for 5 minutes before serving.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking dish (approximately 9x13 inches)
- Spatula
- Wooden Spoon
- Cheese grater
Notes
- You can assemble this dish a day ahead and refrigerate before baking to save time.
- For a dairy-free or gluten-free version, substitute cheeses and noodles accordingly.
- Be careful not to overcook noodles to prevent tearing when rolling.
- Drain cooked spinach well to avoid soggy rolls.
- Adjust seasoning in the filling to enhance flavor balance.