Prep Time: 30 Mins | Cook Time: 45 Mins | Total Time: 1 Hr 15 Mins | Yield: 5 Servings
This Baked Spinach and Ricotta Rotolo is total comfort food! Enjoy the cheesy flavor of this dish. Filled with spinach mixture, each bite is such an adventure. Enjoy!
Ingredients:
1 c mozzarella cheese, shredded
1 tablespoon olive oil (for drizzling later)
8-10 fresh lasagne sheets (15 x 11 cm/6 x 4.5-inch)
FILLING
1 c mozzarella cheese, shredded
1 Egg
1/2 teaspoon Black pepper
1/2 c Parmesan cheese, shredded
1/4 fresh nutmeg, grated (or 1/8 teaspoon nutmeg powder)
1 garlic clove, pressed using a garlic crusher or finely grated
3/4 teaspoon salt
500 grams / 1-pound frozen spinach (pre-chopped), thawed and excess water squeezed out
500 grams / 1-pound ricotta cheese
TOMATO SAUCE
700 grams / 24 ounces tomato passata (US: Tomato puree)
2 tablespoons olive oil
A handful of basil leaves (optional)
1/2 onion, finely diced (brown, yellow, white)
1 1/2 c water
2 cloves garlic, minced
1/2 teaspoon black pepper
3/4 teaspoon salt
Directions:
For the Tomato Sauce:
Place an oven-safe skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Stir in the garlic and saute for a few seconds just until aromatic.
Add the onion and saute for a few minutes until soft.
Add salt, pepper, passata, chili flakes, and water. Stir until well combined.
Reduce the heat to medium-low, then cook for 5 more minutes. Add the basil and stir to combine. Set aside 1 cup of the sauce for later use.
To Assemble:
Prepare the oven and preheat it to 350 degrees F or 175 degrees C.
In a mixing bowl, add all the ingredients for the filling. Stir everything until well combined.
Add 1/3 cup of the filling in the middle of a lasagna sheet, then roll it up. Seal the sides with your wet finger. Slice it into three pieces and lay them in the sauce. Repeat the process with the rest of the ingredients.
Spread the reserved sauce on top of the rolls. Cover them with aluminum foil.
Place the skillet in the preheated oven and bake for about 30 minutes.
Remove the foil cover and add a bit of oil on top, followed by mozzarella cheese. Bake for 15 more minutes.
Serve and enjoy!
Notes:
Make sure to squeeze dry the spinach.
Discard any excess liquid from the cottage cheese.
Feel free to use a baking dish instead of an oven-safe skillet.
Nutrition Facts:
Serving: 463g Calories: 553cal (28%) Carbohydrates: 53.8g (18%) Protein: 30.6g (61%) Fat: 22.8g (35%) Saturated Fat: 9.8g (61%) Cholesterol: 93mg (31%) Sodium: 952mg (41%) Potassium: 537mg (15%) Fiber: 3.9g (16%) Sugar: 1.6g (2%) Vitamin A: 6550IU (131%) Vitamin C: 25.6mg (31%) Calcium: 570mg (57%) Iron: 2.9mg (16%)
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