CR Lasagna Rollups


  • 2 tablespoons olive oil
  • 1 pound ground sirloin
  • 1 pound ground turkey
  • 1 pound ground spicy Italian sausage
  • 2 teaspoons kosher salt, plus extra for seasoning
  • 1 table spoon of adobo seasoning
  • 1 table spoon grace jerk seasoning
  • 1 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 (4-inch) sprigs fresh rosemary chopped
  • 4 table spoons of sofrito (recipe to follow)

Heat the olive oil in a large pot and then add the chopped onion. Cook until translucent. Add the garlic and rosemary and mix in. Add the three meats, adobo, salt, jerk, freshly ground pepper and cook until half way done. Add the sofrito and cook until done. Drain the fat off and return to the pot, taste for to see if more salt is needed. Transfer to a large bowl and set aside.


  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1 1/2 cups grated Pecorino Romano (6 ounces)
  • 1 cup shredded mozzarella (4 ounces)
  • 2 bags of spinach (sautéed and wilted down) Substitute 1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 20 whole wheat lasagna noodles
  • Butter, for greasing baking dish
  • 1 Quart of homemade marinara sauce (CR  Sauce) Recipe to follow
  • 1/2 cup freshly grated Parmesan
  • Olive oil, for drizzling

For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

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