Filed Under: Under 20 Mins

Spinach and Ricotta Cheese Lasagna Rolls

These lasagna rolls are ready to serve once they come out of the oven—No cutting required!

April 8th, 2012

Recipe courtesy of All You Need is Cheese

Prep Time
20 minutes
Cook Time
30 minutes
  • 12 lasagna pasta
  • 3 cups (750 mL) tomato sauce
  • Italian seasonings
  • Salt and pepper
  • Canadian Parmesan cheese, grated
  • 1 pound (500 g) fresh spinach (in package), trimmed and rinsed
  • 5 ounces (150 g) Canadian ricotta cheese
  • 1 egg, beaten
  • ½ onion, finely chopped
  1. Cook pasta in saucepan of salted boiling water, until al dente. Drain. Lightly rinse under cold running water for easier handling. Set aside.

  2. Preheat oven to 375°F (190°C).

  3. To make the filling, cook spinach for 5 minutes in minimum of water. Strain completely. Chop spinach and place in bowl. Add remaining ingredients and mix well. Set aside.

  4. To make lasagna rolls, lay pasta on wooden board, one at a time. Spread one end with 2 tbsp (30 mL) Spinach and Ricotta Cheese Filling. Roll up pasta and gently place in buttered baking dish. Repeat 11 times.

  5. Pour tomato sauce over rolls and season to taste with Italian seasonings, salt and pepper.

  6. Sprinkle generously with Canadian Parmesan cheese. Bake for 30 minutes. Remove from oven and let stand for 10 minutes before serving.

Spinach and Ricotta Cheese Lasagna Rolls

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