Spinach Ricotta Rotolo: The Ultimate Comfort Bake!
Enjoy this ultimate comfort bake featuring tender spinach and creamy ricotta rolled in fresh lasagne sheets with melted mozzarella.
Ingredients
- 8-10 fresh lasagne sheets (15 x 11 cm/6 x 4.5")
- 1 cup mozzarella cheese (, shredded)
- 1 tbsp olive oil (for drizzling later)
- 500 g / 1 lb frozen spinach (pre chopped) (, thawed and excess water squeezed out)
- 500 g / 1 lb ricotta cheese (NOT smooth, whipped or spreadable in tubs)
- 1 egg
- 1/2 cup parmesan cheese (, shredded)
- 1 garlic clove (, pressed using garlic crusher or finely grated)
- 1/8 tsp finely grated nutmeg (substitute nutmeg powder)
- 1 can (700g / 25 oz) passata (strained tomatoes)
Instructions
- Heat 1 tbsp olive oil in a 25cm/10" ovenproof skillet over medium-high heat.
- Add 1 garlic clove (pressed or grated) and sauté for 10 seconds. Add 1/2 onion, finely chopped (if using) and cook until translucent and starting to turn golden.
- Stir in 1 can (700g/25 oz) passata, 1/2 cup water, 1/4 tsp chilli flakes (optional), salt and pepper. Simmer for 5 minutes on medium-low.
- Stir through 1 tbsp fresh basil, chopped (or 1 tsp dried basil). Scoop out 1 cup of sauce for drizzling later. Keep warm.
- In a bowl, combine 500g thawed and squeezed spinach, 500g ricotta, 1 cup shredded mozzarella, 1 egg, 1/2 cup shredded parmesan, the pressed garlic, and 1/8 tsp nutmeg. Mix well.
- Preheat oven to 180°C/350°F (160°C fan/325°F gas).
- Spread the remaining tomato sauce in the base of the skillet.
- Lay out 8-10 fresh lasagne sheets. Spread the spinach-ricotta mixture evenly over the sheets, then roll them up tightly like a Swiss roll.
- Place the rolled lasagne bundles seam-side down in the skillet over the sauce. Drizzle with the reserved 1 cup of tomato sauce and 1 tbsp olive oil.
- Cover skillet with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly. Let rest for 5 minutes before serving.
Notes
- Ensure the spinach is VERY well squeezed to avoid a watery filling.
- Use whole milk ricotta for the best creamy texture.
- If you can't find fresh lasagne sheets, use no-boil sheets, but you might need a little more sauce.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently in the oven or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use whole milk ricotta for the best creamy texture.
- If you can't find fresh lasagne sheets, use no-boil sheets, but you might need a little more sauce.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently in the oven or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.