SPINACH LASAGNA ROLL UPS
Filled with spinach, ricotta, and mozzarella, these rolls are easy to make and so delicious.
Provided by Chickentarian
Categories Main Dish Recipes Pasta
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
- Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
- Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 12.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 2.6 g, Sodium 645 mg, Sugar 5.6 g
SPINACH RICOTTA ROLLS
A juicy spinach ricotta filling encased with buttery, flaky puff pastry. Great finger food or to pop into lunch boxes, thought they are definitely best served warm! Refer to the notes for make ahead instructions and the recipe video below. Some people like to serve this with tomato sauce.
Provided by Nagi | RecipeTin Eats
Categories Appetizer Party Food
Time 35m
Number Of Ingredients 12
Steps:
- Take pastry out of freezer.
- Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
- Add remaining Filling ingredients. Mix to combine.
- Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
- Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
- Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
- Spray 2 x baking trays with oil (any).
- Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
- Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
- Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.
Nutrition Facts : ServingSize 63 g, Calories 202 kcal, Carbohydrate 12.6 g, Protein 6.8 g, Fat 13.9 g, SaturatedFat 5.1 g, Cholesterol 27 mg, Sodium 180 mg, Fiber 0.6 g
SPINACH AND RICOTTA CHEESE ROLL-UPS
Make and share this Spinach and Ricotta Cheese Roll-Ups recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Oven
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees.
- Squeeze-dry the thawed spinach very well, (is is very important to make sure there is NO moisture left in the spinach, as this will make the mixture soggy).
- Mix the spinach with the melted butter; set aside.
- In a bowl, mix the ricotta, grated mozza cheese, 2 eggs, flour, 1/2 cup Parmesan cheese, salt, pepper and nutmeg, mix thoroughly.
- Mix the spinach in the ricotta mixture, mix well to combine.
- Spread the mixture onto a cooked lasagna noodle; roll up.
- Repeat with the remaining noodles.
- Lay the rolled noodles into a prepared greased baking dish, seam-side down.
- Cover with a layer of marinara sauce (you do not have to cover the rolls completely with the sauce).
- Sprinkle with Parmesan chees (any amount desired).
- Bake for 30 minutes.
- *NOTE* if desired sprinkle grated Mozzeralla cheese over the rolls the last 10 minutes of baking time.
Nutrition Facts : Calories 430.4, Fat 26, SaturatedFat 15.1, Cholesterol 148.1, Sodium 520.2, Carbohydrate 28, Fiber 1.8, Sugar 4.9, Protein 21.4
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