How do I best store these lasagna rolls?

You can store the lasagna rolls in the refrigerator for up to 2 days, or freeze them for up to 2 months.

Can I prepare the pasta in advance?

Yes, you can make the dough a day in advance and store it in the fridge.

Can I use dried lasagna sheets?

Yes, cook them briefly first so you can roll them up.

What if I don't have burrata?

Mozzarella is a good alternative.

How do I make the dish lighter?

Use only ricotta and omit the mascarpone or replace it with a low-fat version.

Lasagna rolls with ricotta, lemon & sage

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Lasagna rolls with ricotta, sage, and lemon. This is the lasagna hack you didn't know you needed. I make them with fresh pasta and a creamy filling that is both fresh and savory. Perfect for impressing without getting complicated. I love making these lasagna rolls when I'm craving comfort food with a fresh twist, and that soft burrata and cherry tomato sauce really completes it. Fresh pasta may seem daunting, but trust me: once you get the hang of it, you'll never want to go back! It's so nice to make!

Ingredients

What do you need?

Quantity: 4p

Pasta dough 200 g flour
2 eggs
1 tbsp olive oil
Pinch of salt

Cherry tomato sauce 2 cans cherry tomatoes (good quality)
Pepper and salt

Filling 400 g ricotta
250 g mascarpone
1 can anchovy fillets
2 cloves garlic
6 leaves sage
150 g Parmesan cheese
1 egg
Pepper and salt

Finishing 2 balls burrata
150 g young spinach leaves

A bit of semolina or extra flour to dust

200 g flour
2 eggs
1 tbsp olive oil
Pinch of salt

2 cans cherry tomatoes (good quality)
Pepper and salt

400 g ricotta
250 g mascarpone
1 can anchovy fillets
2 cloves garlic
6 leaves sage
150 g Parmesan cheese
1 egg
Pepper and salt

2 balls burrata
150 g young spinach leaves

A bit of semolina or extra flour to dust

Make it veggie!

Replace the anchovies with finely chopped sun-dried tomatoes or capers for that same umami punch.

Preparation method

How do you make this?

Making pasta dough: Put the flour, eggs, olive oil, and salt in a bowl.

Mix briefly to form a dough. Knead until cohesive and let rest for 30 minutes under plastic wrap.

Preparing the filling: Put ricotta, mascarpone, egg, and 100 g Parmesan cheese in a bowl. Grate the garlic in.

Finely chop the anchovies and add them.

Pick the sage leaves, briefly toast them (with a blowtorch or in a dry pan), and crush in a mortar. Add them in.

Season with pepper and salt and mix everything well. Put in a piping bag.

Rolling out the pasta: Divide the dough into three.
Roll out with your pasta machine: start at the widest setting and roll out to thinner.
Make long sheets and cut into a total of 12 rectangles.

Filling the rolls: Pipe the filling onto the pasta sheets. Distribute the spinach leaves over it. Tear the burrata into pieces and distribute. Roll each sheet into a roll.

Assembling the dish: Pour the cherry tomatoes into a baking dish and season with pepper and salt. Push the rolls upright into the sauce.

Baking: Cover with aluminum foil and bake for 20 minutes in an oven at 190°C. Remove the foil, sprinkle with the remaining 50 g Parmesan cheese, and let gratin for another 10 minutes.