Easy Spinach Ricotta Lasagna Rolls
Easy spinach ricotta lasagna rolls: an incredible weeknight or weekend dinner the entire family will enjoy!
Serves 3 (2 rolls each)
For the tomato sauce:
extra virgin olive oil
2 cans (28.2 oz.-800 g)
canned whole tomatoes
For the lasagna rolls:
spinach lasagna noodles
14 oz. (400 g)
9 oz. (250 g)
grated parmesan cheese
freshly ground pepper
part skim mozzarella cheese
fresh basil to garnish
Prepare the tomato sauce.
Crash the peeled tomatoes with a fork or pulse them in a food processor.
Warm the olive oil in a medium pan over medium heat.
Add the garlic and sauté for a couple of minutes or until the garlic becomes golden. Golden not burned! Then add the tomatoes, stir and season with salt.
Simmer until reduced slightly, about 15 minutes.
While the sauce cooks,
make the filling.
Defrost the spinach in the microwave, squeeze out as much water as you can and finely chop them.
In a medium bowl, combine the spinach, ricotta, parmesan cheese, salt, pepper and nutmeg. Set aside.
In a large pot of salted water, put 1 tablespoon of olive oil and cook the lasagna noodles according to packing instructions (I usually cook 6 noodles plus a few extras in case they break or rip).
If you are using no-boil dry lasagna, cook for 2 minutes or until pliable.
Drain and put them on a baking sheet lined with a clean cloth.
Preheat the oven to 355°F (180°C).
Pour ¾ of the sauce in a 8×13 inch (20x34 cm) casserole dish.
Take the cooked lasagna and lay them out on a cutting board, then spread the filling evenly
and roll them up carefully. Put them seam-side-down in the pan.
Top each lasagna roll with the remaining sauce and with 1 tablespoon of mozzarella cheese.
Cover the baking dish with foil and bake for30/ 40 minutes, or until the inside is heated through and the cheese is melted. Garnish with fresh basil before serving.
Enjoy these easy spinach ricotta lasagna rolls!
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