Spinach Lasagna Roll-Ups (Printable Version)
Creamy spinach and cheeses rolled in noodles, baked with a savory tomato sauce for a comforting meal.
# Ingredients Required:
→ Sauce
01 -
15 ml olive oil
02 -
1 medium onion, diced
03 -
794 g crushed tomatoes
04 -
3 cloves garlic, minced
05 -
3 tsp dried basil
06 -
2 tsp dried oregano
07 -
2 tsp dried parsley
08 -
Salt and black pepper, to taste
→ Filling
09 -
283 g frozen spinach, thawed and well-drained
10 -
425 g ricotta cheese
11 -
360 g mozzarella cheese, shredded
12 -
67 g parmesan cheese, shredded
13 -
1 large egg
→ Pasta
14 -
12 lasagna noodles
# Guide to Cooking:
01 -
Heat olive oil in a medium saucepan over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Stir in crushed tomatoes, minced garlic, dried basil, oregano, and parsley. Cover and simmer on low-medium heat for 20 minutes.
02 -
Cook noodles according to package instructions until al dente. Drain and transfer to a cool surface to prevent sticking. Preheat oven to 190°C.
03 -
Combine thawed spinach, ricotta, 180 g mozzarella, parmesan, and egg in a bowl. Mix until evenly blended.
04 -
Lay each noodle flat on parchment paper. Spread approximately 60 ml of the cheese mixture evenly along the length. Roll up noodles from one end to the other.
05 -
Pour 240 ml of tomato sauce into the bottom of a 23x33 cm baking dish. Place the roll-ups seam side down in the dish. Spoon remaining sauce over each roll-up and sprinkle remaining mozzarella on top. Bake for 25 minutes until bubbly and heated through.
# Extra Suggestions:
01 -
Ensure the spinach is thoroughly drained to avoid excess moisture in the filling.
02 -
Adjust cheese quantities to taste for a creamier or lighter texture.
03 -
For a meat variation, substitute spinach with cooked ground meat before mixing with cheeses.