Lasagne Bites With Ricotta-Spinach Filling

  • Yield : 50
  • Servings : 50
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Here’s a clever way to serve a pasta hors d’oeuvre on its own spoon! This is easily scaled up for larger crowds. The leftover cream sauce is wonderful tossed with fettucine and roasted chicken.


  • 1 (9-oz.) box Barilla Oven Ready Lasagne
  • 1 medium minced shallot
  • as needed extra-virgin olive oil
  • 12 oz. rinsed spinach
  • 2 cups drained ricotta cheese
  • 2 large whisked eggs
  • as needed lemon zest
  • as needed salt
  • as needed black pepper
  • as needed cayenne
  • as needed freshly grated nutmeg
  • as needed fresh lemon juice
  • as needed minced fresh thyme
  • as needed chopped fresh parsley
  • as needed chopped fresh chives
  • 1 qt. heavy cream
  • 1 Parmesan cheese rind
  • 1 zested lemon
  • 25 halved cherry tomatoes


Step 1

Saute the shallots in olive oil until they are translucent. Add the spinach and saute just until it is wilted. Drain, cool, and squeeze dry the spinach. Rough chop it and mix it with the ricotta, eggs, and seasonings to taste (lemon zest and juice, salt, pepper, cayenne, nutmeg, thyme, parsley, and chives).

Step 2

Blanch the lasagne sheets in boiling water just until they are pliable. Drain and cover to keep soft. Spread each sheet thinly with filling, as for sushi. Roll each one up the short way and wrap it tightly in plastic wrap, twisting the ends closed.

Step 3

Poach the lasagne "sausages" in simmering water for 3 minutes. Put them in a single layer on a sheet pan and refrigerate until they are cold.

Step 4

Bring the cream, Parmesan rind, and lemon zest to a simmer and reduce the cream by half. Season it with salt and pepper, as needed.

Step 5

Toss the tomatoes with olive oil, salt, and pepper and roast until they are softened but not mushy. Set aside to cool.

Step 6

To serve, cut each sausage into 1-inch pieces and steam them to reheat. Top each spoon with about 1 Tbsp cream sauce and a lasagne bite. Garnish with half of a tomato and serve.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Oven-Ready Lasagne
  • Wavy Lasagne
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 50

Amount Per Serving
Calories 110
Calories from Fat 81
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 37mg
Sodium 67mg
Total Carbohydrate 26g
Dietary Fiber 0g
Sugars 1g
Protein 3g

Vitamin A 20%
Vitamin C 5%
Calcium 5%
Iron 2%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.