Florentine spinach and ricotta lasagne rolls

    1 hour

    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.

    457 people made this

    Serves: 8 

    • 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
    • 1 egg
    • 600g shop-bought white lasagne sauce
    • 110g grated mozzarella cheese

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. Preheat oven to 190 C / Gas 5.
    4. 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.
    5. 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.

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    Reviews in English (363)


    This was definitely a wonderful dish. I made a few changes with great results: I made 10 instead of 8, otherwise the spinach mixture would have been too much in each. I also added sauteed mushrooms (1/2 pkg) and 2 finely chopped chicken breasts. I poured roasted red pepper pasta sauce on the bottom of the pan and a little over each one before ladling on the alfredo. This way, it was a little lighter, the sauces complemented each other... and it all looked nice too. Try it, you'll like it!  -  26 Nov 2003  (Review from Allrecipes US | Canada)


    This was excellent! I took some of the other reviewers' suggestions by adding chopped chicken that I had cooked with garlic and Italian seasoning and some mozzarella to the filling. And I stuffed mine in manacotti shells. I also added some shredded carrot to the filling for added color and nutrition. It was very good. Also great to prepare ahead of time and keep in the fridge or freezer until ready to bake.  -  09 Oct 2002  (Review from Allrecipes US | Canada)


    I made this last weekend for supper for my husband and I. Weboth thought it was great! Not something that we would want each week, but it was SO GOOD for a change. Would be great for company. The only thing I learned was to use a paper towel to dry all the moisture off the noodles before trying to roll up as it makes it much easier. I also added chopped chicken, but the next time I will boil my chicken breast and shred it very fine and it will be much easier to not only roll up, but to eat!  -  17 Dec 2003  (Review from Allrecipes US | Canada)