Cheese and Spinach Lasagna Roll-ups

This creative take on lasagna will tickle your taste buds! Feel free to substitute cottage cheese for the ricotta.

This creative take on lasagna will tickle your taste buds! Feel free to substitute cottage cheese for the ricotta.

Cheese and Spinach Lasagna Roll-ups

yummy.ph
This creative take on lasagna will tickle your taste buds! Feel free to substitute cottage cheese for the ricotta.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Others
Cuisine Italian
Servings 6

Ingredients
  

Cheese and Spinach Lasagna Roll-ups

  • 2-3 Table Spoons olive oil
  • 1/2 Cup onion diced
  • 1 clove Garlic minced
  • 1/4 Cup dry white wine
  • 1 can (800g) tomatoes diced
  • 2 tablespoons fresh basil leaves chopped
  • Salt to taste
  • Pepper to taste
  • 6 sheets lasagna sheets
  • 4 cups spinach leaves
  • 1 Cup cream cheese softened
  • 1 Cup ricotta cheese
  • 1 Cup cheddar cheese grated
  • 1 large Egg
  • 1 Table Spoon fresh basil leaves minced
  • 2 teaspoons Garlic minced
  • 1 teaspoon Calamansi Juice
  • Salt to taste
  • Pepper to taste
  • 3/4 Cup mozarella cheese grated,

Instructions
 

  • Make the marinara: Heat oil in a large saucepan over medium heat. Sauté onions until slightly golden in color. Add garlic and continue to sauté until fragrant. Add white wine and let it reduce by half. Add canned tomatoes. Bring sauce to a simmer and cook over low heat, stirring from time to time, for about 15 minutes. Add fresh basil, salt, and pepper. Purée mixture in a blender if you want a smoother sauce.
  • Cook lasagna according to package directions. Lay out on a greased tray so the noodles will not stick together.
  • Prepare the filling: Blanch spinach in a pot of salted water until the leaves turn bright green. Drain well and chop finely.
  • Mix together spinach, cream cheese, ricotta, cheddar cheese, egg, basil, garlic, and calamansi juice in a bowl until well combined. Season with salt and pepper.
  • Preheat oven to 375°F.
  • Spread about 1 cup marinara sauce on a 9x9-inch baking dish.
  • Place a cooked sheet of lasagna on a flat work surface. Spread about 1/4 to 1/3 cup filling on top. Roll into a log and place on the prepared baking dish, seam side down. Repeat with remaining sheets.
  • Ladle sauce over noodles and top with mozzarella cheese. Bake for about 15 minutes or until cheese on top melts.
  • Make the marinara: Heat oil in a large saucepan over medium heat. Sauté onions until slightly golden in color. Add garlic and continue to sauté until fragrant. Add white wine and let it reduce by half. Add canned tomatoes. Bring sauce to a simmer and cook over low heat, stirring from time to time, for about 15 minutes. Add fresh basil, salt, and pepper. Purée mixture in a blender if you want a smoother sauce.
  • Cook lasagna according to package directions. Lay out on a greased tray so the noodles will not stick together.
  • Prepare the filling: Blanch spinach in a pot of salted water until the leaves turn bright green. Drain well and chop finely.
  • Mix together spinach, cream cheese, ricotta, cheddar cheese, egg, basil, garlic, and calamansi juice in a bowl until well combined. Season with salt and pepper.
  • Preheat oven to 375°F.
  • Spread about 1 cup marinara sauce on a 9x9-inch baking dish.
  • Place a cooked sheet of lasagna on a flat work surface. Spread about 1/4 to 1/3 cup filling on top. Roll into a log and place on the prepared baking dish, seam side down. Repeat with remaining sheets.
  • Ladle sauce over noodles and top with mozzarella cheese. Bake for about 15 minutes or until cheese on top melts.
Keyword spinach recipes, lasagna recipes, Cheese and Spinach Lasagna Roll-ups
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