Cheesy Spinach Lasagna Rolls Recipe

Italian cuisine · 1090 calories

Cheesy Spinach Lasagna Rolls recipe

About this recipe

A delightful dinner option featuring creamy spinach and cheese rolled into lasagna noodles, baked to perfection. Ideal for those seeking a satisfying vegetarian meal.

Ingredients

  • - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
  • 600G Lurpak Slightly Salted Spreadable Butter
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • Pack Tray Of 30 Medium Free Range Eggs
  • 50G Pepper Black Ground BWFO
  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • 395G D'Aucy Chopped Spinach
  • - Tata Salt

Instructions

  1. 1. Preheat the oven to 375°F (190°C).
  2. 2. Cook 8 lasagna noodles according to package directions. Once cooked, cool them in a large bowl of cold water and set aside.
  3. 3. In a skillet, melt 3 tablespoons of butter over medium heat. Add 2 cups fresh spinach and sauté briefly until wilted and heated through. Remove from heat.
  4. 4. In the same skillet, melt another 3 tablespoons of butter. Add 1/2 cup diced onion and 1/2 cup diced red pepper. Sauté until tender, about 5 minutes.
  5. 5. In a large mixing bowl, combine the sautéed spinach, onion, and red pepper with 1 1/2 cups shredded mozzarella cheese, 3/4 cup ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 egg. Mix well and set aside.
  6. 6. In a saucepan, melt 1/4 cup butter over medium heat. Stir in 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon black pepper. Gradually add 1 cup milk and 1 cup light cream, whisking constantly. Cook until the mixture thickens, then stir in the remaining 1/4 cup grated Parmesan cheese. Remove from heat.
  7. 7. Remove the lasagna noodles from the cold water and pat them dry with paper towels.
  8. 8. Spread about 1/2 cup of the spinach mixture evenly over each lasagna noodle. Roll each noodle up tightly, starting from the short end.
  9. 9. Grease a 2-quart rectangular baking dish with butter. Spread a small amount of the prepared sauce on the bottom of the dish.
  10. 10. Place the rolled lasagna noodles seam-side down in the dish. Spoon the remaining sauce evenly over the rolls.
  11. 11. Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the top.
  12. 12. Bake in the preheated oven for 30 to 35 minutes, or until the rolls are hot and bubbly. Serve warm.