About this recipe:Let the good lasagne times roll! Lasagne pasta sheets rolled up with a creamy Florentine-style spinach and ricotta cheese filling, topped with mozzarella cheese and baked. 'Roll' with this recipe and enjoy this lovely vegetarian alternative to lasagne on the reg (such a 'square')! Also, it is fine to 'roll' with regular ricotta cheese (rather than reduced fat ricotta) for this recipe.
8 lasagne sheets
1 tablespoon olive oil
300g frozen chopped spinach
2 tablespoons thinly sliced spring onion
575g reduced fat ricotta cheese
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
600g shop-bought white lasagne sauce
110g grated mozzarella cheese
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Method Prep:20min › Cook:40min › Ready in:1hr
Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large saucepan over medium heat add oil and cook spinach and spring onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 190 C / Gas 5.
Place pasta in a single layer on a sheet of greaseproof paper. Evenly spread some of the cheese mixture on each lasagne sheet. Roll up each pasta sheet from the short end, Swiss roll-style.
In an 20x30cm baking dish, spoon about 3/4 of the pasta sauce on the bottom and spread evenly. Arrange the rolled lasagne sheets, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with aluminium foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.