Friday, November 5, 2010

Lasagna rolls with spinach and ricotta

This is maybe my favorite dish. Chicken enchiladas get second place for taking so darn long to make.

In the recipe below, I only included spinach and cheese for the filling (that's all I had when I made it and took pictures). But throwing in some sauteed mushrooms and onions is oh-so-tasty. The measurements are a little general, depending on how much cheese and sauce you like. Personally, I like to pile it on.

Lasagna rolls with spinach and ricotta


8-10 uncooked lasagna noodles
1 to 1 1/2 cups ricotta cheese
2 1/2 cups best red sauce
3/4 bag of baby spinach
1 to 2 cups shredded mozzarella

Bring a large pot of salted water to a boil. Add noodles and some oil (so the noodles won't stick together) and cook until al dente, 8 to 10 minutes. Drain well and transfer to a clean work surface.

Drizzle some olive oil in a pan and saute spinach until slightly wilted.

Preheat the oven to 400 degrees and grease a 9"x13" pan with cooking spray.

Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach and shredded mozzarella.

Starting at one end, roll up noodle snugly then arrange in pan either seam-side down.

Pour remaining marinara over assembled rolls then sprinkle with mozzarella.
Bake until golden and bubbly, 20 to 25 minutes.


  1. When I put spinach in lasanaga it tastes bitter. Any ideas?

  2. I read that if you add oil to the spinach, it will decrease the bitterness. Olive oil is supposed to be the best oil to use. I would recommend sauteeing fresh spinach in a bit of olive oil just til it's a little wilted (about a minute) before adding it to the lasagna.

    If you are using frozen spinach, I imagine that you could thaw it, squeeze the liquid out, then cook it briefly in a bit of olive oil before adding it to the lasagna. Although I've never tried doing it with frozen spinach, I don't see why it wouldn't work.