Lasagna Rolls Recipe (Gluten-Free Option)


Lasagna sheets/Brown rice pasta lasagna 280 Gram
For the filling
Onion 1 Small
Celery stalk 1
Ground veal/Grass fed beef 250 Gram
Diced tomato 7 1/4 Ounce (organic BPA free diced tomatoes used)
Spinach 1 Bunch (100 gm)
Ricotta/Farmer's cheese 250 Gram
Freshly ground black pepper 1/4 Teaspoon
Himalayan pink salt 1 Teaspoon
Ground nutmeg 1/2 Teaspoon
Chili flakes 1/2 Teaspoon
Fresh basil 1/2 Cup (8 tbs)
Egg 1
Flaxseed meal 2 Tablespoon
For the sauce
Diced tomato 7 1/4 Ounce (organic BPA free diced tomatoes used)
Greek yogurt/Sour cream 1/4 Cup (4 tbs)
Himalayan pink salt 1/4 Teaspoon
Chili flakes 1/4 Teaspoon
Provolone/Parmesan cheese 3 Tablespoon



1. Preheat the oven to 350 degrees F.


2. In a large pot bring 4 quarts of water to a rolling boil. Add in some salt and put the lasagna sheets in the pot.

3. For the filling: In a pan, heat extra virgin olive oil. Add the onion, celery and veal. Stir and allow to caramalize. Add in the diced tomato and season with salt and pepper. Allow to simmer for 10-20 minutes.

4. In a separate pan, add a tablespoon of oil. Put the spinach in this pan and allow it to wilt. transfer the wilted spinach to a bowl.

5. Cut the spinach using kitchen scissors and add ricotta cheese to it. Transfer the prepared veal mixture to the same bowl, taste and correct the seasoning. Add nutmeg, chili pepper flakes if desired. Put basil in the mixture along with an egg

6. Add in the flaxseed amd stir to combine.

7. For the sauce: In a dish, pour the diced tomatoes. Add in the greek yogurt along with the chilli flakes and stir well.


8. Place a pasta sheet on a flat surface and put some of the filling on one side of the pasta sheet and roll as shown in the video. Repeat with the remaining sheets.

9. Arrange all the lasagna rolls in an oven safe dish and pour the sauce over them. Sprinkle with some parmesan cheese and bake for 30-40 minutes.


10. Serve garnished with a basil leaf.

Recipe Summary

Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6