These spinach and ricotta lasagne rolls will keep your lasagne cravings at bay. Scroll down for the recipe and freezing instructions!
A quick and easy mid-week meal
I love lasagne as much as the next person, I really do. And often I’m inclined to say if something isn’t broken, don’t try to fix it. But, here I am taking a classic lasagne and rolling it up (quite literally) in to something simpler.
The thing is, lasagne is really a labour of love. You need a top quality tomato ragu (slow cooked for extra flavour), a rich and creamy beschamel sauce, fresh lasagne sheets and a good stint in the oven before its ready to eat.
It creates a lot of washing up, which quite frankly I could do without. But, I really love lasagne and so over the years I’ve come up with a way of getting my lasagne fix on a weeknight without slaving away over a hot stove.
Sure, it’s not quite the same as a proper lasagne but it will help keep those cravings at bay!
Freeze them for later
One of the best things about this recipe is that they can be frozen for later. I do this one of two ways:
- Freeze in a disposable oven dish which can be chucked straight in the oven from frozen. If you do this method you’ll need to cook them for 60minutes or until they are piping hot and the cheese has melted.
- Freeze each lasgne roll individually on a sheet pan then transfer into freezer bags along with some sauce. You can then pull out as many lasagne rolls as you need at any one time. To bake from frozen cook for 60minutes or until they are piping hot and the cheese has melted.
Pin them for later!