Spinach and Cheese Lasagna Rolls by DK on Nov 24, 2014
Who doesn't love Lasagna? Especially the one filled with glorious cheese? I knew it - lots of raised hands! Idea of adding spinach to the lasagna is as old as sliced bread, but its not one to get outdated any time soon. At least not in my home. Its one of those meals that make you feel good about eating cheese :) A friend of mine got me an awesome gift basket filled with artisan pasta and the works. Boy, did those look good!
The cook in me got all wolf eyed at such beauty :). These mini lasagna rolls are a sight for the hungry. Protein rich and very satisfying without weighing you down. The best part? Its pretty easy to make. You can take shortcuts which I have provided in the Tips section below that will make your job even simpler.
Earthy spinach and gooey cheese come together with great harmony. The subtle seasoning provides the aroma and hint of an Italian fare without taking away from the spinach or cheese. That melted mozzarella on top takes the crowning glory. I assure you that this is one of those dishes that gets over before you say "Food is served". :)
- Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes 32 servings
Ingredients
- 8 Lasagna Sheets
- 12oz (340grams) fresh Spinach, see Tips
- 16oz (453grams) Whole Milk Ricotta Cheese, see Tips
- 1/2 cup grated vegetarian Parmesan Cheese
- 1 med-large Onion
- 3-4 tsp Garlic, minced
- 1/4 tsp dried Basil, or see Tips
- 1/4 tsp dried Oregano
- 1/8 tsp dried Thyme
- 1-3/4 cups organic Pizza Sauce
- 1 cup shredded vegetarian Mozzarella Cheese
- Salt and pepper, if desired
Tips
1. Spinach: Instead of fresh spinach you can use a 10oz bag of frozen spinach. Thaw and drain it well and go straight to Step 7 in the following recipe.
2. Dried Seasoning: Instead of using Basil, Oregano and Thyme separately, if you have Italian Seasoning mix, use it instead.
3. Ricotta Cheese: I have used the Whole milk Ricotta specifically since the classic ricotta contains rennet and is hence not suitable for Vegetarians.
2. Dried Seasoning: Instead of using Basil, Oregano and Thyme separately, if you have Italian Seasoning mix, use it instead.
3. Ricotta Cheese: I have used the Whole milk Ricotta specifically since the classic ricotta contains rennet and is hence not suitable for Vegetarians.
Method
1.
Preheat oven to 350ºF. Wash and give the spinach a coarse chop.
2.
In a skillet, heat one table oil/butter. Add the onions and minced garlic.
3.
Add the dried herbs along with a little salt. You can add more salt if needed later. Cook until soft and set aside to cool.
4.
While that's cooking, set up a steamer to steam the spinach for few minutes or until just wilted. Set aside to cool.
5.
While that's cooling, in the same water, I cook the Lasagna noodles as per the package instructions.
6.
While, that's getting done, squeeze the cooled spinach off excess water. You will get quite a lot of water, so if there is any time to show your frustration on anyone, this is it. Squeeze the heck out of the spinach. I retain the water to use for other cooking purposes.
7.
Add the squeezed spinach to a bowl and the combine it with ricotta, Parmesan cheese and the onion-garlic mixture.
8.
Taste and add salt and pepper if desired.
9.
Pat the cooked noodles dry with a paper towel and lay them on parchment or wax paper.
10.
Cut each noodle in half widthwise. I used artisan pasta which was of a different dimension than regular lasagna noodles and hence kept it as it is. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle.
11.
Start rolling each noodle up, ending on the side that has one inch empty.
12.
This is so that the filling doesn't spill out the end. Repeat for the rest.
13.
Slice each noodle in half with a sharp knife
14.
and place roll seam side down in a baking dish sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so you can cover it with foil later and not mess up the rolls. If you like your pasta with crispy edges, no need to cover it.
15.
Place 1 teaspoon of pizza sauce on top of each roll
16.
followed by (abt) a teaspoon of mozzarella.
17.
Cover baking dish tightly with foil
18.
and bake for 18-20 minutes or until cheese is melted inside.
19.
Serve with warm pizza sauce for dipping.
Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350ºF. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!
Filed Under these categories
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Recipe Reference
recipe adapted from one tablespoon
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8 Comments
By valle on Mar 9, 2016
The recipe sounds great but I hate when it's incomplete ... onions are missing from the ingredients list. How much to include in proportion to the other ingredients?
I apologise. I would say 1 med-large Onion would be good enough. I have updated the ingredients list as well. The second picture from top would also show the onion I used. --DK
By Raj Bhalla on Feb 6, 2015
I think this lasagne just looks awesome and so different. I will definitely try it with my own twist.
By wendy on Jan 22, 2015
These look divine and will be made vegan with daiya cheese and cashew ricotta. I have to say I love you so much for being a true vegetarian. Not many know about the rennet and I think would feel such shame and grossness once they found out. I praise you for mentioning it in your post so others may google and find out "just what on earth is rennet. "
By celyn on Jan 22, 2015
oh wow this looks amaing, definitely going to try this recipe out! bookmarking this page now! P.s. I love how cute your lasagne sheets are!
By shreya on Dec 9, 2014
Yummy dish Just loved it. I wish I could make out for myself but m that much sure that m gonna damage it respectfully. Thank u for the recipe.
By Kathleen on Dec 6, 2014
I think I just found the recipe I'm going to make for a potluck Christmas party! Thank you!
By Jayanthi on Dec 2, 2014
The lasagna sheets look so colorful and the dish looks so appetizing...would try the recipe sometime. Do you know if this lasagna sheet is available in any regular store?
I found these available in my local WholeFoods Market. --DK
By Mel on Jun 6, 2018
Thank you so much Mel. I am glad you liked it :) --DK