Spinach And Ricotta Lasagna Rolls Recipe

Italian cuisine · 800 calories

Spinach and Ricotta Lasagna Rolls recipe

About this recipe

A delightful dinner option featuring creamy ricotta, fresh spinach, and lasagna noodles rolled into individual portions. Perfect for solution seekers looking for a quick and satisfying eggetarian meal.

Ingredients

  • - Ricotta Aromatizz.Limone
  • Pack Tray Of 30 Medium Free Range Eggs
  • 50G Picard Chopped Flat Parsley
  • 60G Terre Exotique Black Sao Tome Pepper, 60G
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
  • - Tata Salt
  • - Rao'S Homemade Marinara Tomato Sauce
  • 200G Natoora Organic British Green Kale

Instructions

  1. 1. Preheat your oven to 375°F (190°C).
  2. 2. In a mixing bowl, combine 1 lb fresh ricotta, 1 egg, 1/4 cup chopped parsley, 1/8 tsp pepper, 1/2 tsp salt, 2 tbsp grated parmesan cheese, and 1 cup cooked and chopped kale. Mix until well combined.
  3. 3. Cook 12 lasagna noodles in boiling salted water according to package instructions. Drain and lay them flat on a clean surface.
  4. 4. Spread a thin layer of the ricotta-kale mixture evenly over each noodle. Roll each noodle tightly and place seam-side down in a greased 9 x 13-inch baking dish.
  5. 5. Pour your favorite marinara sauce evenly over the rolls, ensuring they are well covered.
  6. 6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and slightly golden on top.
  7. 7. Let the lasagna rolls cool for 5 minutes before serving. Garnish with additional parmesan cheese and parsley if desired.