Spinach and Ricotta Cheese Lasagna Rolls
This is the Spinach and Ricotta Cheese Lasagna Rolls recipe.
- Prep: 15 min - 20 min
- Cooking: 35 min - 45 min
Ingredients
- 12 lasagna pasta
- 3 cups (750 mL) tomato sauce
- Italian seasonings
- Salt and pepper to taste
- Canadian Parmesan cheese grated
- Spinach and Ricotta Cheese Filling
- 1 pkg (1 lb/450 g) fresh spinach trimmed and rinsed
- 5 oz (150 g) Canadian Ricotta cheese
- 1 egg beaten
- 1/2 onion finely chopped
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Preparation
Cook pasta in saucepan of salted boiling water, until al dente. Drain. Lightly rinse under cold running water for easier handling. Set aside.
Preheat oven to 375 °F (190 °C).
To make lasagna rolls, lay pasta on wooden board, one at a time. Spread one end with 2 tbsp (30 mL) Spinach and Ricotta Chesse Filling. Roll up pasta and gently place in buttered baking dish. Repeat 11 times.
Pour tomato sauce over rolls and season to taste with Italian seasonings, salt and pepper.
Sprinkle generously with Canadian Parmesan cheese. Bake for 30 minutes. Remove from oven and let stand for 10 minutes before serving.
Spinach and Ricotta Cheese Filling:
In saucepan, cook spinach for 5 minutes in minimum of water. Strain completely. Chop spinach and place in bowl. Add remaining ingredients and mix well. Set aside.
