Easy Italian Lasagna Roll Ups With Spinach & Ricotta (Edit recipe)

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I love the taste of lasagna but I do find it a messy meal to serve. Make these lasagna roll ups for a perfectly portioned and aesthetically pleasing plate. Packed with flavour thanks to the infused tuscan extra virgin olive oil from Zoë Olive Oil!

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PREP TIME

20 minutes

COOK TIME

23 minutes

INGREDIENTS

15

Serves: 14

Ingredients

Filling

1 whole Ricotta, (I used 1KG tub from Saputo brand)
2 Tbsp Salt and Pepper, (to taste)
0.5 cup Mozzarella Cheese, (grated)
0.5 cup Parmesan Cheese
1 whole Egg, (whisked)
2 Tbsp Extra Virgin Olive Oil, (Tuscan infused Olive Oil from Zoë Olive Oil)
1 whole Spinach, (chopped, about 1 cup)

Pasta

14 whole Lasagna Noodles
2 Tbsp Salt
1 cup Tomato Sauce, (I used homemade but you can use jarred)

Topping

1 cup Mozzarella, (grated)
1 Tbsp Extra Virgin Olive Oil - EXAU Lina, (Tuscan infused Olive Oil from Zoë Olive Oil)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill a large pot with water and bring to a boil
Once boiling, add in your salt and then toss in your lasagna sheets
Cook pasta as intructions state on box
In a medium sized pan add your fresh spinach and drizzle of olive oil, cook down until spinach has wilted, set aside
In a medium sized bowl begin by adding your ricotta, salt, pepper, mozzarella, parmesan, egg and spinach and mix well until combined
Set aside the filling bowl
In an oven safe baking dish, coat the bottom with tomato sauce, spread evenly
By this time, your pasta should be cooked
Drain the water into the sink and allow pasta to cool in colander
Rinse the pasta well with cold water to cool down faster and avoid pasta sticking to each other
On a cutting board, lay out 3 pasta sheets at a time
Fill each pasta sheet with 2 tbsp of filling and spread along the lasagna sheet
Roll up each sheet and place into the baking dish, repeat for all sheets
Top off each roll with 1 tbsp of sauce and spread so sauce covers each sheet of pasta
Add your mozzarella cheese to the top of the pasta dish
Finish off with a drizzle of Zoë Olive Oil's Tuscan infused extra virigin olive oil
Bake at 375 for 20min
Broil at 400F for 3min
Once the cheese is golden, remove from your oven and allow to cool for 5min or so on the counter before serving
Plate and enjoy!

Notes

You can also freeze the whole tray and save it for another day!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	294
Fat:	10 g
Carbohydrates:	41 g
Protein:	14 g
Cholesterol:	20 g
Sodium:	1626 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.