4.8 Trusted Shops 22.167 reviews

🍂 Autumn Deals 🍁 Up to 90% off – Shop now!

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Spinazie-ricottarolletjes met tomatensaus

Vegetarian Italian Comfort food Casserole Family

Cooking vegetarian doesn't have to be boring, and this dish proves it in style. Fresh lasagne sheets filled with creamy ricotta and spinach, rolled up and smothered in a rich tomato sauce. Simple, honest food that makes you happy. Perfect for a weeknight, but impressive enough to serve to guests.

Recipe

Spinach-ricotta rolls with tomato sauce

These stuffed spinach-ricotta rolls in a creamy tomato sauce are a vegetarian main course to enjoy. Warm, comforting and easier to make than you think.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	25 min
Time in oven	25 min
Stiffen up min.	5 min
Total	55 min

Equipment

Large baking dish
Large pot
Frying pan
Mixing bowl
Grater
Tea towel

Ingredients

9 fresh lasagne sheets
500 g fresh spinach
400 g ricotta
1 egg
60 g Parmesan, grated
125 g mozzarella, sliced or grated
2 garlic cloves, finely chopped
2 x 400 g puréed tomatoes (passata)
1 tsp dried oregano
Pinch of sugar
Pinch of nutmeg
Olive oil
Salt and pepper to taste

How to make spinach-ricotta rolls with tomato sauce?

Preheat the oven to 200°C (top and bottom heat).
Cook the lasagne sheets for 2 minutes in salted boiling water so they're just pliable. Then lay them on a clean tea towel to dry.
Heat a splash of olive oil in a frying pan. Sauté the garlic for 1 minute over medium heat, then add the spinach and let it wilt for 2 to 3 minutes. Remove from the heat and let cool slightly.
Squeeze out any excess liquid from the spinach. In a bowl, mix the spinach with the ricotta, the egg, half of the Parmesan, nutmeg, salt and pepper. Stir until well combined.
Make the tomato sauce: heat a little olive oil in a pan, add the puréed tomatoes with the dried oregano, salt and a pinch of sugar. Let simmer gently for 5 minutes.
Spread the ricotta filling over the lasagne sheets and roll them up tightly.
Spoon half of the tomato sauce into a baking dish. Place the rolls seam-side down on the sauce. Spoon the remaining sauce over them and sprinkle with the remaining Parmesan and the mozzarella.
Bake the rolls for 25 minutes in the oven until the cheese is golden and bubbling. Let rest for 5 minutes before serving.

Cooking mode Prevents your screen from going to sleep

A good baking dish really makes a difference for dishes like this. Choose one that distributes heat evenly and is easy to move from oven to table. That way you can serve the dish straight from the dish it was baked in, with less washing up.

Store leftovers easily in the fridge and the rolls taste at least as good the next day. Want to work ahead? Cover the filled dish and put it in the fridge, then slide it into the oven just before serving. More enjoyment, less stress.

Related recipes

5-Ingredient Margherita

With five simple ingredients you bake an authentic Margherita with a crispy base and juicy tomato sauce. Less is more, and this recipe proves it.

View post

Endive stamppot with crispy bacon

Creamy endive stamppot with crispy bacon: this is stamppot as it should be. Hearty, flavorful and just right for a weeknight.

View post

Bami goreng with vegetables and egg

Flavorful bami goreng with crunchy vegetables, egg and a good splash of ketjap. Ready quickly, tasty for everyone at the table.

View post

BBQ Pizza Base Recipe

With this base recipe, you'll fire up the most authentic pizza you've ever tasted — outdoors. A perfectly crispy base, rich tomato sauce and melted mozzarella, all prepared on the barbecue.

View post