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Baked Spinach and Ricotta Rolls

Baked Spinach and Ricotta Rolls are a flavorful and comforting dish that combines creamy ricotta and spinach wrapped in lasagne sheets, topped with a tangy tomato sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 400 kcal

Ingredients
  

Filling

  • 500 g frozen spinach, thawed, excess water squeezed out Make sure to squeeze out as much water as possible.
  • 500 g ricotta cheese Use ricotta that is not smooth or spreadable.
  • 1 number egg
  • 1 cup mozzarella cheese, shredded Reserve some for topping.
  • 1/2 cup parmesan cheese, shredded
  • 1 clove garlic, pressed or finely grated
  • 1/4 number fresh nutmeg, grated Or 1/8 tsp nutmeg powder.
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Tomato Sauce

  • 2 tbsp olive oil For sautéing.
  • 2 cloves garlic, minced
  • 1/2 number onion, finely diced Brown, yellow, or white.
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 700 g tomato passata Can be substituted with tomato puree.
  • 1 1/2 cups water

Assembly

  • 8 - 10 number fresh lasagne sheets Size: 15 x 11 cm / 6 x 4.5 inches.
  • 1 tbsp olive oil For drizzling.
  • handful number basil leaves Optional for garnish.

Instructions
 

Tomato Sauce

  • In a pot, heat the 2 tablespoons of olive oil over medium heat.
  • Add the minced garlic and diced onion. Cook until the onion is soft.
  • Add the tomato passata, water, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for about 10 minutes.

Filling & Assembly

  • In a large bowl, combine the thawed spinach, ricotta cheese, egg, 1 cup mozzarella cheese, parmesan cheese, pressed garlic, grated nutmeg, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until combined.
  • Preheat your oven to 180°C (350°F).
  • Take a lasagne sheet and lay it flat. Place about 2 tablespoons of the spinach and ricotta filling on one end. Roll it up tightly and place it seam side down in a baking dish.
  • Repeat with the remaining lasagne sheets and filling.
  • Pour the tomato sauce over the rolled lasagne sheets in the baking dish. Sprinkle the remaining mozzarella cheese on top and drizzle with olive oil.
  • Bake for 30-35 minutes or until the cheese is golden brown and bubbly.

Notes

Serve warm, garnished with fresh basil if desired. They pair well with a side salad or garlic bread. Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 33gProtein: 22gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 6g
Keyword Baked Pasta, Comfort Food, Ricotta Rolls, Spinach Rolls, Vegetarian Dish
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