Crispy Ricotta-Spinach Lasagna Roses

Ingredients

Lasagna roses

• 6 regular dried lasagna sheets, not no-boil sheets
• 1 tsp olive oil, for the cooked pasta
• 1 cup (250 g) ricotta, drained of excess whey
• 100 g frozen chopped spinach, thawed and squeezed very dry
• ¾ cup (80 g) shredded low-moisture mozzarella, divided
• ¼ cup (20 g) finely grated Parmesan
• ½ tsp garlic powder
• ¼ tsp fine salt
• ¼ tsp black pepper
• 2 tsp olive oil, for brushing the pasta edges

Tomato base and finish

• 1¼ cups (300 g) marinara sauce, divided
• 6 small fresh basil leaves

Equipment

Air fryer; a 6–7-inch metal baking pan rated for your model, with space around it for airflow; saucepan, sieve, thermometer

Allergens and ingredient notes: Wheat, milk; some pasta contains egg. Squeeze spinach thoroughly and drain wet ricotta so the filling holds its shape.

Step by step

1. Cook lasagna sheets in boiling water according to the package until pliable and just tender. Drain carefully, toss lightly with the pasta’s 1 tsp oil, and lay flat on a clean tray. Let cool enough to handle, then cut each sheet lengthwise to make 12 long strips.
2. Mix ricotta, the very dry spinach, half the mozzarella, Parmesan, garlic powder, salt, and pepper. Divide filling into 6 equal portions. For each rose, overlap 2 pasta strips end to end by about 1 inch. Spread one filling portion in a thin layer down the combined strip, leaving ½ inch bare at the far end, and roll gently into an upright spiral. Repeat to make 6 roses.
3. Preheat the air fryer to 350°F (175°C) according to its manual. Spread half the marinara in the metal pan. Stand 3 roses in the sauce with space between them. Brush their exposed pasta edges with half the brushing oil, and sprinkle with half the remaining mozzarella.
4. Place the pan in the basket, leaving circulation space as directed by the manufacturer. Air-fry 15–20 minutes, checking at 12 minutes, until the cheese is golden, pasta edges crisp, and the center filling reaches 165°F (74°C). If browning quickly, reduce to 325°F (165°C) and continue until the center is hot; do not add loose foil near the element.
5. Using oven mitts, remove the pan and transfer roses and sauce to plates. Repeat with the remaining marinara, 3 roses, brushing oil, and mozzarella. Rest the cooked roses 3 minutes before serving; finish each with a basil leaf. Serve 2 roses with one third of the total sauce per person.

The Devotti twist: The pasta is rolled upright so its ruffled edges crisp while the tomato base protects a creamy, layered center.

Air-fryer setup and batch notes

Use a solid metal pan that is explicitly suitable for your air fryer. The recipe assumes 3 roses fit comfortably at a time; use more batches if needed. Never block the whole basket with an oversized pan, and use oven mitts for the hot pan.

Appliances vary: use the listed time as a starting range, check early, leave space for airflow, and follow your model’s manual for preheating and compatible cookware. Use the stated doneness cues and internal temperatures rather than time alone.

Make ahead and storage

Refrigerate within 2 hours for up to 3 days. Reheat in a suitable covered baking dish or air-fryer-safe pan until the filling reaches 165°F (74°C); add fresh basil afterward. Crisp edges soften during storage.