Lasagna Rolls with Spinach and Ricotta

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4.5 de 2 votes

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Here is a delicious recipe perfect for sunny days: Lasagna Rolls with Spinach and Ricotta! The combination of spinach, ricotta and tomato sauce is a great classic. I have already posted a similar recipe of Conchiglionis stuffed with spinach and ricotta .

This time, the shape is different, as I used special Lasagna rolls. In addition, I topped it with mozzarella. It is a super simple dish and above all ideal to prepare in advance.

Lasagna Rolls with Spinach and Ricotta

How to form Lasagna Rolls?

For this recipe, you need a special type of pasta: it is long strips of lasagna about 5 cm by 20 cm called Lasagna Riccia.

To prepare the rolls, you must first cook the pasta, otherwise you will not be able to roll it. Cook them for 1-2 minutes less than indicated on the package. Check that they do not break before draining them.

Then, drain them and run them under cold water to stop cooking while you prepare the rolls. If the pasta sticks a little, iron it under water, it will come off without being damaged. Finally, drop a spoonful of the filling on the dough and roll the strip of lasagna on itself.

I then placed the rolls in a dish with tomato sauce and mozzarella and then baked them in the oven for another 30 minutes.

Here are some pictures to show you the steps of the recipe:

Lasagna Rolls with Spinach and Ricotta
Cook the spaghetti stripsc
Lasagna Rolls with Spinach and Ricotta
Add the spinach and ricotta mixture
Lasagna Rolls with Spinach and Ricotta
Roll up the lasagna
Lasagna Rolls with Spinach and Ricotta
Lasagna roll
Lasagna Rolls with Spinach and Ricotta
Put the rolls in a dish
Lasagna Rolls with Spinach and Ricotta
Add mozzarella
Lasagna Rolls with Spinach and Ricotta
Cook for 30 minutes.

Recipe for Lasagna Rolls with Spinach and Ricotta

For 4 servings you need the following ingredients.

Ingredients

  • 8-10 strips of lasagna
  • 400 g whole tomatoes, canned
  • 300 g fresh spinach or the equivalent frozen
  • 150 g ricotta
  • 1 mozzarella ball
  • 2 cloves garlic
  • 1 onion
  • 50 g of parmesan
  • Salt
  • Pepper
  • extra virgin olive oil

Find the recipe on video!

Preparation

Cook the lasagna in boiling water 1-2 minutes less than indicated on the package.

Peel the garlic and onion and roughly chop them. Mix them with the tomatoes and blend everything together. Add salt and pepper.

Blanch the spinach, drain it and remove as much water as possible. Place the spinach in a bowl, add the ricotta, a pinch of salt, pepper. Grate 50 g of Parmesan. Mix well.

Then take a strip of lasagna, spread a good tablespoon of spinach and ricotta mixture. Then roll up the lasagna. Repeat with the other strips of lasagna.

Preheat the oven to 175 ° C (fan oven).

In a rectangular dish, place two good ladles of tomato sauce. Place the lasagna rolls in the dish. Place another ladle of tomato sauce on top. Leave a little tomato sauce on the side.

Cut the mozzarella into 8-10 pieces and divide it over the rolls. Bake for 25-30 minutes.

Serve the rolls with the remaining tomato sauce that you can reheat in the microwave or in a saucepan. Add a dash of extra virgin olive oil just before serving.

Note

To prepare this dish ahead of time, prepare everything and put it in the oven just before serving. Mozzarella tastes best when it is just baked.

Lasagna Rolls with Spinach and Ricotta

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Lasagna Rolls with Spinach and Ricotta

Here is a delicious recipe perfect for sunny days: Lasagna Rolls with Spinach and Ricotta! The combination of spinach, ricotta and tomato sauce is a great classic. I have already posted a similar recipe of Conchiglionis stuffed with spinach and ricotta .
Like to support my work?Rate this recipe by clicking on the hearts!
4.5 de 2 votes

Click on the hearts

Prep Time 15 mins
Cook Time 40 mins
Course Main course
Cuisine Italian, Mediterranean
Servings 4
Calories 495 kcal

Ingredients
  

  • 8-10 strips of lasagna
  • 400 g whole tomatoes canned
  • 300 g fresh spinach or the equivalent frozen
  • 150 g ricotta
  • 1 mozzarella ball
  • 2 cloves garlic
  • 1 onion
  • 50 g of parmesan
  • Salt
  • Pepper
  • extra virgin olive oil

Instructions
 

  • Cook the lasagna in boiling water 1-2 minutes less than indicated on the package.
  • Peel the garlic and onion and roughly chop them. Mix them with the tomatoes and blend everything together. Add salt and pepper.
  • Blanch the spinach, drain it and remove as much water as possible. Place the spinach in a bowl, add the ricotta, a pinch of salt, pepper. Grate 50 g of Parmesan. Mix well.
  • Then take a strip of lasagna, spread a good tablespoon of spinach and ricotta mixture. Then roll up the lasagna. Repeat with the other strips of lasagna.
  • Preheat the oven to 175 ° C (fan oven).
  • In a rectangular dish, place two good ladles of tomato sauce. Place the lasagna rolls in the dish. Place another ladle of tomato sauce on top. Leave a little tomato sauce on the side.
  • Cut the mozzarella into 8-10 pieces and divide it over the rolls. Bake for 25-30 minutes.
  • Serve the rolls with the remaining tomato sauce that you can reheat in the microwave or in a saucepan. Add a dash of extra virgin olive oil just before serving.

Video

Notes

To prepare this dish ahead of time, prepare everything and put it in the oven just before serving. Mozzarella tastes best when it is just baked.

Nutrition

Calories: 495kcalCarbohydrates: 54gProtein: 26gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 52mgSodium: 506mgPotassium: 902mgFiber: 5gSugar: 6gVitamin A: 8342IUVitamin C: 37mgCalcium: 489mgIron: 4mg
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4 Comments

  1. lora says:

    5 stars
    I made this lasagne the other day and it was the best one I have ever made! It was not dry and the white sauce was easy to make. Love it

    1. Thanks a lot Lora!
      Géraldine

  2. Saskia Zijlstra says:

    4 stars
    I prepared this yesterday. Very tasteful! Next time I will put some zucchini on the tomatosauce on top for extra veggies.

    1. Thanks a lot ! Adding zucchini is a great idea 🙂

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