Spinach Pasta Rolls

"This recipe goes back years, and I make it quite often still, it is wonderful to serve for a dinner party. I make this dish using recipe#136292, make the sauce a day ahead to save time, also saute the spinach and garlic well in advance to save time. Although I am a garlic-lover I have to say that this is one of those very few recipes that I suggest not to use more than 2 teaspoons minced garlic otherwise it will overpower all the other ingredients. Also if you want, omit the mozzeralla cheese in the filling, and just sprinkle it on top, but I like it better with it added. You can double the complete recipe to make 16 lasagna rolls, and bake it in a 13 x 9-inch baking dish, I strongly suggest you double the recipe, these are so good!"
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Ready In:
1hr 45mins
8 lasagna rolls




  • Grease an 8 x 8-inch baking dish.
  • Boil lasagna noodles in a large pot of boiling water; drain and toss liberally with oil, then place noodles flat on a large oiled sheet (this can be done well in advance, cover the cooked noodles and refrigerate until ready to use).
  • Heat oil in a medium skillet over medium-high heat.
  • Add in the drained spinach and garlic; cook until tender (about 4-5 minutes; cool.
  • In a bowl combine cooled spinach/garlic mixture, ricotta cheese, Parmesan, egg, mozzarella cheese, parsley, salt and pepper; mix well to combine.
  • Spread about 1 cup pasta sauce in the bottom of the dish.
  • Spread about 1/3-cup ricotta filling over the complete noodle.
  • Carefully roll up starting at the short end.
  • Arrange seam-side down in the prepared baking dish.
  • Repeat with all remaining noodles.
  • Top with more sauce.
  • At this point you can cover and refrigerate up to 24 hours in advance, just bring down to almost room temperature before baking.
  • Sprinkle with grated Parmesan cheese.
  • Bake in for 25 minutes, remove from oven and sprinkle with mozzarella cheese, then place back in the oven for another 20 minutes.

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  1. CookinwithGas
    an interesting variation of lasagna...a little messy to prepare until I got used to rolling the noodles up...I'd like to try this one again, but substitute cottage cheese for the ricotta next time...Thanks for sharing this recipe!



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