Name: Baked Rotolo Lasagna Pasta with Boursin Dairy Free
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6

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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.

Baked Rotolo Lasagna Pasta with Boursin Dairy Free

YOUR TURN TO CREATE