Spinach And Ricotta Lasagne Rolls Recipe

About this recipe

A delightful dinner option featuring tender lasagne noodles filled with a creamy spinach and ricotta mixture, topped with mozzarella and baked to perfection. Perfect for those seeking a satisfying and eggetarian-friendly meal.

Ingredients

• 25 g Parsley
• 250 g Spinach
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 1 ltr Eggsential Liquid Egg Whites
• 500 g Pastazara Lasagne Gialle
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 100 g Kale Leaf
• 250 g Spinach - Chopped
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 1 pc (60 ml) Tabasco Red Pepper Sauce
• 100 g Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a mixing bowl, combine 2 cups of boiled spinach, 1 cup of ricotta cheese, 2 egg whites, 1/4 cup of chopped parsley, and a pinch of salt and pepper. Mix until well blended.
3. 3. Lay out 6 cooked lasagne noodles on a flat surface. Spread an even layer of the spinach and ricotta mixture onto each noodle.
4. 4. Roll each noodle tightly from one end to the other and place them seam-side down in a baking dish.
5. 5. Pour 2 cups of your favorite spaghetti sauce over the rolls, ensuring they are fully covered.
6. 6. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
7. 7. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. 8. Remove from the oven and let the rolls cool for 5 minutes before serving.