Lasagna Roll Ups with Ricotta & Spinach
Perfect comfort food for the whole family! These delicious lasagna roll ups are filling as a meal, and a great sharing dish!
[adrotate group="4"] [adrotate group="2"]- 250g/8.8oz Refrigerated Lasagna Sheets or 10 Lasagna Noodles (see note)
- 1 Medium Onion (diced)
- 3 Cloves Garlic (minced)
- 2 Tsp Dried Basil
- 1 Tsp Dried Oregano
- 1 Tsp Dried Parsley
- 2 (400g/14oz) Cans Diced Tomatoes (Polpa)
- 1 (200/7oz) Can Diced Tomatoes (Polpa)
- 1 Tbsp Tomato Paste
- Salt & Pepper
- 500g/17.6oz Ricotta
- 300g/10.6oz Frozen Spinach (thawed and squeezed dry)
- 1 Large Egg
- (60g/2.1oz) Parmesan Cheese
- 1½ Cups Shredded Mozzarella plus extra for topping
Heat a little olive oil in a pan. Add the onions and cook until softened.
Add in the diced tomatoes, garlic, herbs, tomato paste, salt and pepper.
Cover and simmer for 1 hour.
In a bowl, add all filling ingredients and mix together. Set aside.
Preheat oven to 190C/375F.
Pour 1 cup of tomato sauce on the base of a 9x13-inch baking dish.
Cut the lasagna sheets in half lengthwise.
Spoon the filling on top of each lasagna sheet and flatten with your finger. Roll the noodle and place on top of the sauce in your baking dish.
Cover each noodle with remaining tomato sauce.
Top with extra shredded mozzarella, parmesan cheese and freshly ground pepper.
Cover the dish with foil and bake in oven for 1 hour. Remove foil and bake a further 15 minutes till slightly browned on top.
Remove from oven and garnish with fresh chopped parsley.
- If your lasagna noodles or sheets are not refrigerated, they will need to be cooked before filling.
- Add a little oil to the boiling water to prevent them from sticking together.