Ricotta and Spinach Lasagna Rolls — Rita's Kitchen
Shows ricotta-spinach rolled lasagna; creator quantities differ. Follow FOOD's twelve rolls, 260 g drained spinach, 350 g ricotta, 200°C and casserole safety instructions.
Official cooking video · Rita's Kitchen · YOUTUBEBaked Spinach and Ricotta Lasagna Roll-Ups
Twelve cooked lasagna sheets rolled around spinach-ricotta filling, baked with marinara and mozzarella. Serves six, two rolls each.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
1. Preheat oven to 200°C and wash hands. Boil 12 lasagna noodles per package directions (usually 8–10 minutes) until flexible, stirring to prevent sticking. Drain, coat lightly with 15 ml oil and lay separately.
- 02
2. Thaw spinach completely and squeeze dry to yield 260 g. Mix with 350 g ricotta, 60 g Parmesan, 100 g mozzarella, 12 g washed basil, 3 g oregano, 3 g salt and 1 g pepper.
- 03
3. Spread 325 g marinara in a baking dish. Divide filling evenly over 12 noodles, roll each up and place seam-side down. Cover with remaining 325 g sauce and 150 g mozzarella.
- 04
4. Cover loosely with foil and bake at 200°C for 20 minutes. Remove foil and bake about 10 minutes more until cheese melts and sauce bubbles; check the middle of the cheese-and-spinach casserole with a food thermometer for at least 74°C/165°F. If cooler, bake in additional 5-minute intervals and recheck. Rest 5 minutes and serve two rolls per person.
Helpful source links
Before you cook
Contains wheat and milk; some lasagna noodles also contain egg, so check labels. Thaw frozen spinach in the refrigerator and squeeze well. Check that the filling at the center of baked rolls reaches at least 74°C/165°F with a food thermometer. Chill leftovers within 2 hours at 4°C/40°F or colder; reheat to 74°C/165°F.
Allergens: wheat (lasagna), milk (ricotta, Parmesan, mozzarella), check commercial sauce and noodle labels for additional allergens
Image & source credits
These illustrations stand in for food photos.
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