Three Cheese Spinach Lasagna Rolls Recipe

About this recipe

A delightful dinner option featuring tender lasagna noodles rolled with a creamy three-cheese filling and spinach, baked in a rich spaghetti sauce. Perfect for vegetarians seeking a hearty yet simple meal.

Ingredients

• - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
• 500 G Marco Alimentari Italian Ricotta Cheese
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• Pack Tray Of 30 Medium Free Range Eggs
• - Petti Delicato Extra Fine Passata
• 395G D'Aucy Chopped Spinach
• - Tata Salt
• - Schwartz Oregano

Instructions

1. 1. In a large pot of boiling, salted water, cook the lasagna noodles according to package instructions until al dente. Drain and let cool slightly.
2. 2. In a medium bowl, mix 1 cup ricotta cheese, 4 oz shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 1/4 tsp salt, 1/4 tsp oregano, and 1 egg until well combined.
3. 3. Add 1 cup of finely chopped spinach to the cheese mixture and stir until evenly incorporated.
4. 4. Cut each lasagna noodle in half crosswise. Spread about 1/4 cup of the cheese and spinach mixture evenly over each noodle half.
5. 5. Roll up each noodle half tightly, jelly roll style, and place seam-side down in a 13 x 9-inch baking pan.
6. 6. Spoon 1/2 of the passata evenly over the bottom of the pan. Arrange the lasagna rolls in the pan and top with the remaining passata.
7. 7. Cover the pan with aluminum foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.
8. 8. Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbling and the rolls are heated through. Serve hot.