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How to Make Spinach and Ricotta Lasagna Rolls - A Step-by-Step Guide

Lasagna is a classic Italian dish that has been enjoyed for generations. It's a comforting and hearty meal that is perfect for feeding a crowd or enjoying as leftovers throughout the week. While traditional lasagna is made with layers of pasta, cheese, and meat sauce, there are endless variations that cater to different tastes and dietary preferences.

One such variation is Spinach and Ricotta Lasagna Rolls. These individual rolls take the classic flavors of lasagna and present them in...

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Ingredients

  • 2 ½ cups all-purpose flour
  • 3 eggs
  • 1 ½ tablespoons olive oil
  • ½ teaspoon salt
  • 1 bunch fresh spinach
  • 2 tablespoons water
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 clove garlic, crushed
  • 1 (7 ounce) container ricotta cheese
  • 1 teaspoon ground nutmeg
  • salt and ground black pepper to taste
  • 3 ½ tablespoons butter
  • 6 fresh sage leaves
  • 3 tablespoons grated Parmesan cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Place flour on a work surface and make a well in the center. Add eggs, olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, 1 tablespoon butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
  • Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper.
  • Roll out pasta dough on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
  • Soak a large piece of parchment paper in water and squeeze out well. Wrap lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly. Slice the roll into 1/2-inch pieces and place in a casserole dish.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt 3 1/2 tablespoons butter in a skillet over medium heat until it starts to foam. Add sage leaves and coat with butter. Cook for 1 minute; remove sage leaves. Drizzle butter over lasagna roll pieces in the casserole dish and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until golden, about 10 minutes.

    • Nutrition

    412 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 130mg
    • Sodium: 453mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 16g
    • Vitamin C: 16mg
    • Calcium: 220mg
    • Iron: 5mg
    • Potassium: 460mg

    Categories

    Pasta recipes
    Vegetarian recipes
    Italian recipes
    Main recipes
    Comfort food recipes