Cheese Lasagna Rollettes with Sauteed Spinach and Roasted Tomatoes


  1. Preheat oven to 375°F.
  2. In a small saucepan over low heat melt butter, add garlic and sauté until cooked. Add oregano and basil and stir until heated through. Set aside and keep warm.
  3. Arrange frozen lasagna rollettes in a baking dish add ¼ cup water, cover with foil and bake for 20-25 minutes. Remove from oven and let stand 2 minutes.
  4. Meanwhile, heat a large skillet over medium-low heat and add the roasted tomatoes in oil and cook for 5 minutes. Add the baby spinach and stir. Season with salt and black pepper and cook for 2-3 minutes.
  5. To serve plate baby spinach and roasted tomatoes, top with lasagna rollettes and spoon some of the warmed garlic butter sauce over top. Serve immediately.


  • 8 ea Roma® Cheese Lasagna Rollettes
  • 10 oz tomato(es), roasted, in oil
  • 1 lb baby spinach
  • 1/3 cup butter
  • 3 garlic, clove(s), minced
  • 1/4 tbsp basil, fresh, chopped
  • 2 tsp oregano, fresh, chopped
  • 1/4 cup water
  • salt and pepper, to taste