Spinach and Ricotta Stuffed Lasagna Rolls Recipe


Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Lasagna noodles1 Pound (16 Sheets)
 Olive oil2 Tablespoon
 Onion1 Large, finely chopped
 Garlic4 Clove (20 gm), minced
 Ricotta cheese1 1⁄2 Cup (24 tbs)
 Freshly grated parmesan cheese1⁄2 Cup (8 tbs)
 Salt1 1⁄4 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Egg1 Large
 Canned crushed tomatoes packed in juice56 Ounce (2 Cans Of 28 Ounce Each, Plum Tomatoes)
 Freshly grated orange zest1 1⁄2 Teaspoon
 Cayenne1⁄8 Teaspoon
 Frozen spinach20 Ounce, thawed and squeezed (2 Packages Of 10 Ounce Each)

Nutrition Facts

Serving size: Complete recipe

Calories 3702 Calories from Fat 1000

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 47.5 g237.6%

Trans Fat 0 g

Cholesterol 454.6 mg

Sodium 4713.7 mg196.4%

Total Carbohydrates 502 g167.2%

Dietary Fiber 65.8 g263.2%

Sugars 79.1 g

Protein 188 g375.1%

Vitamin A 1535% Vitamin C 379.5%

Calcium 286.7% Iron 131.2%

*Based on a 2000 Calorie diet


In an 8-quart stockpot of boiling salted water, cook the lasagna noodles until "al dente"; drain.
Transfer the noodles to a large bowl of cold water to prevent sticking.
Meanwhile, in a 10-inch skillet, heat 1 tablespoon of the oil over medium heat.
Add the onion and 3 cloves of the garlic and cook, stirring frequently, until the onion is tender and lightly golden, about 7 minutes.
Transfer to a large bowl.
Stir in the ricotta, Parmesan, 1 teaspoon of the salt, the black pepper, and the egg until well combined.
In the same skillet, heat the remaining tablespoon of oil over low heat.
Add the remaining garlic and cook 1 minute.
Add the tomatoes and their juice, the orange zest, cayenne, and the remaining 1/4 teaspoon salt and bring to a boil.
Reduce the heat and simmer until the flavors develop, about 5 minutes.
Preheat the oven to 350°F.
Drain the noodles and pat dry.
Arrange a row of spinach leaves down the center of each lasagna noodle.
Spread equal portions of the ricotta mixture over the spinach.
Starting at 1 short end, roll the noodles up.
Place, seam side down, in a non-stick rectangular roasting pan.
Spoon the tomato mixture over the noodles, cover with aluminum foil, and bake until the noodles and sauce are piping hot, about 25 minutes.