Cheesy Spinach Lasagna Rolls—Updated November 2020!
I was reviewing some of my older posts recently and realized I never shared how I make these lasagna rolls; I only linked out to the recipe I used to use as a guide. So today I’m sharing my version!
These Spinach Lasagna Rolls are one of my favorite meals to make in the fall and winter. The sauce is silky smooth and compliments the lasagna rolls which are hearty and packed with spinach, ricotta, and pecorino. The rolls are like neat little packages, making them easy to serve (no messy, gloopy lasagna here!) and make excellent leftovers. This recipe is for two trays—one to serve and one to freeze. Which, as anyone with kids or a busy job will tell you, is key at the end of a long day! Serve the lasagna rolls with a side salad and a glass of red and call it very good night.
Xx
Cheesy Spinach Lasagna Rolls
recipe adapted from Skinny Taste
Yield: 2 trays (20-22 lasagna rolls)
Prep Time: 25 minutes
Cooking Time: 110 minutes (60 minutes for sauce, 40 minutes for lasagna)
Ingredients:
2 cans crushed tomatoes
2 yellow onions, peeled and sliced in half
8 tbsp. butter
1 lb lasagna noodles
32 oz ricotta
2 eggs
1 cup pecorino romano
20 oz frozen chopped spinach, defrosted and squeezed of excess liquid
1 1/2 tsp. salt
1 tsp. pepper
8 oz shredded mozzarella
Directions:
In a large sauce pot, place tomatoes, onions, and butter. Stir together and simmer for 60 minutes. When the sauce is done, discard the onion. Prepare two separate baking trays with a few ladles of sauce.
Meanwhile, bring a large pot of well salted water to a boil. Add lasagna noodles and a drizzle of olive oil to prevent the noodles from sticking together. Cook for about 5 minutes—you want the noodles to be flexible but not fully cooked as this will make them easier to work with. They’ll continue cooking in the oven! When the noodles are done, lay them flat on cotton kitchen towels to drain. (I usually do a layer on a large cutting board, then lay a towel, more noodles, towel, more noodles, etc.
Preheat oven to 350˚ and start the filling. Whisk together egg, ricotta, pecorino, salt, and pepper. Fold in the spinach and stir until combined.
With a clean workspace, begin assembling the rolls. Place 1/4 cup of filling on each noodle and smooth from end to end. Roll each noodle up snugly (but not too tightly) and place seam-side down in prepared pan. Rolls should touch and you should have 10-12 rolls per pan. Top the rolls with sauce as desired, then scatter 4oz. mozzarella per pan over the top of the rolls. Sprinkle with pecorino.
Send one tray into the oven for about 40 minutes, or until the sauce and filling is bubbling and the topping is golden. Serve immediately.
For the freezer tray, cover tightly with aluminum foil and freeze immediately.*
*Note: You will need to cook the freezer tray a bit longer, around 50-60 minutes to ensure it’s cooked. Insides should be hot and sauce should be bubbling.
