Delicious Spinach and Ricotta Lasagna Rolls
Rolled Up for Easy Enjoyment: Spinach Lasagna Rolls!
Rolling up the lasagna sheets makes these rolls incredibly easy to eat and visually appealing. I prefer toast, fruit, and a salad for breakfast, and for lunch, I enjoy pasta like this – after all, lasagna is a wide pasta! For dinner, I usually have rice… I love having such variety.
Ingredients- 4 sheets of lasagna pasta
- 2 cups ricotta cheese
- 2 cups cooked spinach (chopped, water squeezed out)
- 1/2 cup shredded mozzarella cheese
- 2 cups spaghetti sauce
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
Cooking Instructions
Step 1
You’ll need wide pasta sheets for this recipe. Lasagna pasta is the widest kind. It typically comes in a box. You can find it at most major grocery stores. (e.g., HomePlus)
Step 2
A box usually contains about 30 sheets, which is enough for a family of 4 to enjoy this dish about 3 times. You’ll have plenty to go around!
Step 3
Prepare 2 bunches of spinach by trimming them and boiling until tender. In a separate pot, cook the lasagna sheets according to package directions. Once cooked, carefully lift the lasagna sheets out of the boiling water (do not rinse with cold water). Lay them flat on a large tray, ensuring they don’t overlap, so they don’t stick together. Finely chop the cooked spinach and squeeze out as much excess water as possible. In a bowl, combine 2 cups of ricotta cheese, 2 cups of chopped spinach, 1/2 cup of shredded mozzarella cheese, and 1 cup of spaghetti sauce. Mix well. Season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
Step 4
Ricotta cheese is conveniently sold in containers like this. (e.g., Costco)
Step 5
Ricotta cheese has a texture similar to mashed soft tofu, but it’s mild and creamy. It’s essential for achieving the authentic flavor of lasagna.
Step 6
Spread about 1 tablespoon of spaghetti sauce evenly over each cooked lasagna sheet.
Step 7
Then, layer the spinach and ricotta cheese mixture onto the sauce and carefully roll each sheet up.
Step 8
Place the rolled lasagna rolls seam-side down in a pan. Top with a little more spinach and a generous amount of mozzarella cheese. Pour the remaining 1 cup of spaghetti sauce mixed with 1/4 cup of water over the rolls. Simmer over medium heat for about 10 minutes, or until the sauce has slightly thickened and is bubbly. (Note: This uses 1 cup of the total 2 cups of sauce). Turn off the heat when the sauce is nice and saucy.
Step 9
Alternatively, you can use a sponge cake mold or a loaf pan. Spread 2 tablespoons of spaghetti sauce evenly on the bottom of the pan. (This is part of the 1 cup of sauce set aside for baking). Bake in a preheated oven at 350°F (175°C) for 50 minutes. Then, remove the foil (if used), top with mozzarella cheese, and bake for another 10 minutes until the cheese is melted and golden.
