Spinach and Ricotta Lasagne Rolls

    Recipe Picture:Spinach and Ricotta Lasagne Rolls
    9

    Spinach and Ricotta Lasagne Rolls

    (361)
    1hour


    329 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.

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (361)

    Reviews in English (273)

    by
    0

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

    by
    377

    This was so yummy! I also had fun with the rolling but make sure you aren't in a hurry and are in the mood to cook. They really weren't difficult at all to do. However, I would suggest that after the noodles are done boiling, drain and seperate them and then let them cool for a few minutes before rolling. I added chopped mushrooms and very finely chopped onion and garlic to the cheese mixture but I can't seem to make myself cook without garlic and onions!Personally, I think the onions especially added to the taste. To give people making this for the first time an idea of how many lasagna noodles you need, I used 18 noodles in a 9x13 pan. I had three rows of six noodles. Also, I put a small handful of cheese mixture in each noodle. I'm always looking for recipes that work well with two people in the kitchen and this is definitely one of them! My husband and I chatted and drank wine while filling and rolling the noodles.  -  30 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    251

    Great starter recipe, but needed more 'bang' in flavor. I've made this quite a few times now and always add chopped fresh basil, 1/2 (10 oz.) box thawed frozen spinach for more green/health factor, dash of nutmeg to ricotta mixture and salt/pepper to taste. But the tofu addition is SUPERB (use soft or medium firm- breaks up easier). Great way to add more protein/vitamins for the kids and my kids love it because each roll is a perfect serving size- and pretty too. Just remember to go easy when spreading the filling on the lasagna, too much and it won't roll. I've made this for company, always get raves. It's a pretty dish and guest are always impressed that they can't taste the tofu and that the dish tastes great. Try it Moms!  -  09 Nov 2006  (Review from Allrecipes USA and Canada)

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