Lasagna Rolls with Spinach filling
This recipe for Lasagna Rolls features tender sheets of lasagna rolled up with a creamy spinach and cheese filling, all smothered in a homemade marinara sauce and topped with melted cheese. It's a delightful twist on traditional lasagna, perfect for individual servings and ideal for meal prep or family dinners.
Equipment
- Skillet
- Mixing bowl
- Baking Dish
- Saucepan (if making marinara from scratch)
Ingredients
- 21 oz baby spinach (or 600 g)
- 1 tbsp olive oil
- 7 oz vegan cheese (or 200g)
- 1/2 tsp salt or to taste
- 1 tbsp Italian seasoning
- 12 Lasagna sheets depending on size
- 2 cups marinara sauce homemade or store-bought
For Marinara Sauce (if making from scratch):
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves chopped
- 1 cup shredded vegan cheese
Instructions
Preheat Oven and Prepare Ingredients:
- Preheat your oven to 350°F (180°C).
- If using dry lasagna sheets, boil them in salted water until al dente, then drain and lay them flat on a clean towel.
Cook Spinach:
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add the baby spinach and sauté until wilted (about 3-4 minutes).
- Remove from heat and allow to cool slightly.
Prepare Spinach Mixture:
- Transfer the spinach to a mixing bowl.
- Stir in the cheese, 1/2 teaspoon salt, and 1 tablespoon Italian seasoning until well combined.
Prepare Marinara Sauce (if making from scratch):
- Using the same skillet, add 1 tablespoon olive oil and sauté the onion and garlic until translucent.
- Stir in the marinara sauce, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and let simmer for a few minutes.
- Remove from heat and mix in 1/4 cup chopped fresh basil.
Assemble Lasagna Rolls:
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Lay out a lasagna sheet, spread a portion of the spinach mixture evenly, then roll up tightly and place seam side down in the dish.
- Repeat with remaining sheets and mixture.
Top and Bake:
- Cover the rolls with the remaining marinara sauce.
- Top with 1 cup shredded cheese.
- Bake for 25-30 minutes, until the cheese is bubbly and golden.
Serve:
- Allow the lasagna rolls to cool for a few minutes.
- Optional: Garnish with additional chopped basil.
Notes
- Make Ahead: Assemble the rolls a day in advance and refrigerate; simply bake when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Nutrition
Calories: 350kcal