Baked Rotolo Lasagna Pasta Recipe with Boursin Dairy Free | Boursin Cheese
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Baked Rotolo Lasagna Pasta Recipe with Boursin Dairy Free
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Recipe

Baked Rotolo Lasagna Pasta Recipe with Boursin Dairy Free

with Boursin® Dairy Free Cheese Spread Alternative Garlic & Herb

Indulge in a dairy-free lasagna with baby spinach, sundried tomatoes, and pistachios for a memorable vegetarian meal. Try our vegetarian lasagna recipe now.

  • Level medium

  • Prep time 25 MIN

  • Cook time 45 MIN

  • Total time 90 MIN

Directions

Your Turn To Create

Pasta
  • Boil large pot of water seasoned with Kosher Salt. Add Lasagna and cook until al dente or about 9 min. Carefully drain and cool pasta with cold water. Lay on sheet tray with parchment paper between strips until ready to assemble.
  • For Alfredo, in sauce pan warm up coconut milk over medium heat. Whisk in Boursin Dairy Free until incorporated. Turn off heat and add basil. Set aside.
  • For filling, mix together 8oz Boursin Dairy Free, sauteed spinach, panko & sundried tomatoes. Stir to blend & set aside.
  • For gremolata topping, mix pistachios, parsley, lemon zest, garlic & olive oil together. Mix until uniform consistency & set aside.
  • Preheat oven to 350’ F. Time to assemble. Place cooked pasta sheets on parchment paper. Place 2 oz of filling in center of each sheet of pasta. Spread out to cover entire sheet of pasta. Carefully roll each sheet from one end to the other. Cut each roll in ½ and set aside.
  • To cook, in a 9” x 12” casserole dish, place all but 1/4 c. of alfredo sauce in bottom of pan. Place each pasta roll on top of sauce so that you can see the spiral inside when looking down. Bake for 30 min covered with foil. Remove foil and bake another 15 min.
  • Top with gremolata & additional alfredo sauce and serve warm.

  • 16 oz Boursin Dairy Free Cheese Spread Alternative Garlic & Herb

  • 6oz Coconut Milk

  • 1 Box Lasagna Pasta

  • 2 T. Fresh Basil, minced

  • 4oz Baby Spinach, sauteed

  • 1 cup Panko Breadcrumbs

  • 2 T. Sundried Tomatoes, diced

  • 1/3 cup Shelled Pistachios, toasted & finely chopped

  • 1/4 cup Fresh Parsley, minced

  • 2 T. Lemon Zest

  • 1 T. Grated Garlic

  • 2 T. Olive Oil

  • 1 T. Kosher Salt

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