Spinach and Ricotta Lasagne Rolls

    Spinach and Ricotta Lasagne Rolls


    328 people made this

    These easy individual serves of lasagne are a nice twist on standard vegetarian lasagne. They are also great to freeze. Use fresh lasagne sheets to make this even quicker.

    Serves: 12 

    • 500g lasagne sheets
    • 500g mozzarella cheese, grated
    • 450g ricotta cheese
    • 500g block firm tofu
    • 300g frozen chopped spinach - thawed, drained and squeezed dry
    • 2 cups (220g) grated Parmesan cheese
    • 700g bottle of tomato pasta sauce

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Bring a large pot of lightly salted water to a boil. Cook the lasagne sheets for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
    2. In a large mixing bowl, mix together the mozzarella, ricotta, tofu, frozen spinach and 1 cup of the Parmesan cheese.
    3. Lay out one lasagne sheet. Spread a layer of the cheese mixture on it, then add a thin layer of sauce. Roll it up and place seam side down in a 23x33 baking tray. Repeat for each sheet. Top with remaining sauce and Parmesan cheese.
    4. Bake in a preheated oven at 180 degrees C for 30 min, or until hot and bubbly.

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    Reviews (1)


    I added garlic, salt and pepper and chopped fresh basil to the mix. A very satisfying vegetarian dish. - 22 Sep 2010

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