Lasagna rolls are delicious and look complicated to make, but this recipe is actually quick and easy — feel free to adjust the ingredients to your taste.
How do you make spinach lasagna rolls?
Ingredients
Lasagna sheets
200 g ricotta
1 cup mozzarella
¼ cup grated parmesan
1 egg
500 g frozen spinach
2 ½ cups marinara sauce
Salt and pepper to taste
Non-stick cooking spray
Method
Bring a large pot of salted water to a boil, add the lasagna sheets and cook until al dente (about 12 to 15 minutes), then drain.
While the pasta cooks, thaw the spinach in the microwave and squeeze out any excess liquid. Mix it in a bowl with the ricotta, mozzarella, parmesan, egg, freshly ground pepper, and about ¼ teaspoon of salt, until smooth.
Preheat the oven to 200°C. Prepare a baking dish by spraying it with non-stick cooking spray.
On a clean surface, lay out a few sheets at a time. Spoon some filling onto each lasagna sheet and spread it out to the edges (no need for a thick layer, it will thicken once the sheet is rolled up).
Roll up the sheets and place them in the prepared dish. Repeat until the filling is used up. Pour the marinara sauce over the rolls, making sure to cover every surface, to keep the sheets moist during baking.
Cover the dish with foil and bake for 30 minutes. Serve hot, or divide into individual portions to refrigerate.
Frequently asked questions
At what temperature should lasagna rolls be baked?
At 200°C, for 30 minutes, covered with foil to retain moisture.
Can this dish be prepared ahead of time?
Yes, it keeps well in individual portions in the fridge before reheating.
Why is it important to squeeze the spinach well before adding it?
To remove excess liquid and prevent the filling from making the sheets soggy during baking.
