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Spinach Lasagne Rolls

These Spinach Lasagne Rolls are a quick and easy way of making lasgne without all the washing up.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Diet: Vegetarian
Servings: 4 people
Calories: 651.82kcal

Ingredients

For the sauce

For the filling

  • 400 g spinach
  • 1 tbsp butter
  • 375 g ricotta
  • 50 g parmesan grated
  • 1 egg beaten
  • 1 tsp nutmeg grated

To assemble

  • 6 fresh lasagne sheets cut into 4 equal strips lengthways
  • 125 g mozarella
  • basil

Instructions

  • Preheat the oven to 200°C (gas mark 6).
  • Heat the olive oil in a large pan and add the onion along with a good pinch of salt.
  • Cook the onion on a medium heat for 10 minutes until soft.
  • Add the garlic and cook for a further minute, stirring frequently to ensure the garlic doesn't catch. Add the passata, tomato puree, balsamic vinegar and mixed herbs and simmer for 20 minutes.
  • Taste and add salt and/or pepper as required.
  • At the same time, wilt the spinach in a dry pan with the butter.
  • Drain any excess liquid and roughly chop before placing into a mixing bowl.
  • Add the ricotta to the bowl with a the freshly-grated nutmeg and season to taste.
  • Once the tomato sauce has begun to thicken, pour it into a large oven dish.
  • Lay out each lasgne sheet and spread the spinach and ricotta mix over the whole length of the sheet.
  • Roll each one up and place into the oven dish with the swirl facing up.
  • Bake for 30minutes.
  • Top with the mozzarella and bake for a further 10 minutes until the cheese is bubbling and golden. Garnish with the basil and serve.

Nutrition

Calories: 651.82kcal | Carbohydrates: 63.56g | Protein: 37.08g | Fat: 29.52g | Saturated Fat: 15.31g | Trans Fat: 0.01g | Cholesterol: 168.32mg | Sodium: 646.48mg | Potassium: 1723.36mg | Fiber: 6.48g | Sugar: 12.49g | Vitamin A: 11260.35IU | Vitamin C: 52.25mg | Calcium: 665.72mg | Iron: 9.23mg