Spinach and Ricotta Rotolo
Fresh lasagne sheets rolled around spinach, ricotta and Parmesan, nestled in tomato-basil sauce and baked until bubbly with golden, crisp edges.
By Cookin' Kitchen
- Total: 1 hour 15 minutes
- Servings: 5 servings
Recipe
Spinach and Ricotta Rotolo
Fresh lasagne sheets rolled around spinach, ricotta and Parmesan, nestled in tomato-basil sauce and baked until bubbly with golden, crisp edges.
Cookin' · https://cookin.club/recipes/spinach-and-ricotta-rotolo
- Prep
- 30 minutes
- Cook
- 45 minutes
- Total
- 1 hour 15 minutes
- Servings
- 5
Ingredients
For 5 servings
Rotolo
Filling
Tomato sauce
Equipment
- Oven
- 25 cm (10-inch) ovenproof skillet
- Bowl
- Wooden spoon
- Foil
Instructions
Tomato sauce
Step 1: Heat the oil in a 25 cm (10-inch) ovenproof skillet over medium-high heat.
Step 2: Add the garlic and sauté for 10 seconds, then add the onion.
Step 3: Cook the onion until translucent and starting to turn golden. Add the passata, water, chilli flakes if using, salt and pepper.
Step 4: Simmer over medium-low heat for 5 minutes, then stir in the basil. The sauce should be quite thin; the lasagne sheets will absorb water as they bake and the sauce will thicken in the oven.
Step 5: Scoop out 1 cup of tomato sauce to drizzle over the dish at the end. Keep the remaining sauce warm.
Filling and assembling
Step 6: Preheat the oven to 180°C (350°F).
Step 7: Put the filling ingredients in a bowl and mix well with a wooden spoon.
Step 8: Lay a lasagne sheet in front of you with the shorter end closest to you.
Step 9: Place 1/3 cup packed filling on the lasagne sheet. Dab water on the far end to seal the roll, then roll from the end closest to you. Finish with the seam underneath.
Step 10: Cut each roll into 3 pieces, each about 3.5 cm (1.5 inches) wide. Place the pieces in the tomato sauce with the filling facing up.
Step 11: Repeat with the remaining lasagne sheets until all the filling is used.
Step 12: Drizzle the reserved tomato sauce over the rolls, leaving some of them exposed.
Step 13: Cover loosely with foil and bake for 30 minutes.
Step 14: Remove the dish from the oven and take off the foil. Drizzle with oil and top with mozzarella.
Step 15: Bake for 15 minutes, or until the cheese is bubbly and golden and the edges have crunchy golden bits. Serve.
Notes
Notes
If using fresh spinach instead of frozen, use 3 bunches of English spinach. Remove the stems, wash, blanch until wilted, finely chop and squeeze out the excess liquid; use 1 1/2 cups packed spinach after squeezing.
Crushed tomatoes can replace passata. Add 1 extra cup of water and simmer the sauce for 20 minutes so the tomato breaks down.
To make ahead and freeze before baking, cool the tomato sauce and stir in an extra 3/4 cup water. Assemble without the cheese, freeze airtight and defrost completely before baking. Bake covered for 40 minutes, then add the cheese and bake for 15 minutes.
To freeze after baking, defrost completely and sprinkle 2 tablespoons water over the sauce for every 6 pieces before reheating. For oven reheating, cover and warm at 180°C until heated through, about 15 minutes; uncover, add fresh cheese and return to the oven until the top is crisp and the cheese is melted. For microwave reheating, finish under the grill or broiler for a few minutes to crisp the top; fresh cheese can be added before grilling.
Nutrition per serving
- Calories
- 553 kcal
- Fat
- 23 g
- Saturated fat
- 9.8 g
- Carbohydrates
- 54 g
- Sugar
- 1.6 g
- Fiber
- 3.9 g
- Protein
- 31 g
- Sodium
- 952 mg
- Cholesterol
- 93 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Fresh lasagne sheets are rolled around a spinach and ricotta filling, cut into little rolls and baked upright in tomato sauce. A blanket of mozzarella browns on top, while the exposed edges turn crisp.
Use fresh lasagne sheets if available; dried sheets need to be boiled according to their packet directions before rolling.
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