Ricotta Lasagna Rolls

lasagna rolls

Ingredients

    • 1 Tablespoon extra virgin olive oil

 

    • 1 package lasagna noodles

 

    • 1 pound ground beef

 

    • 1/2 chopped yellow onion

 

    • 1 cup ricotta

 

    • 1 cup grated mozzarella + 1 cup for top

 

    • 1 large egg

 

    • 3 ounces fresh spinach

 

    • salt

 

    • pepper

 

  • 2 cups marinara sauce + 1 Tablespoon for the bottom of the pan

ricotta lasagna rolls

Directions: 

  • Boil the lasagna noodles by following the directions on the box.

ricotta lasagna rolls

  • In a pan on medium heat, add 1 Tablespoon of extra virgin olive oil.
  • Sauté 1 pound of ground beef for 3 minutes.  Add 1/2 teaspoon of salt and pepper. Stir occasionally.

ricotta lasagna rolls

  • Chop 1/2 of an onion and add to the beef. Sauté for another minutes.

ricotta lasagna rolls

  • Add in 3 ounces of fresh spinach, sauté for 2 minutes.

ricotta lasagna rolls

  • Add 1 cup of ricotta, 1 cup of mozzarella cheese, 1 large egg, and a pinch of salt and pepper. Stir well, sautéing for 4 minutes.

ricotta lasagna rolls

  • Preheat oven to 350F.
  • Prepare an oven safe dish for lasagna, by spreading 1 Tablespoon marinara sauce on the bottom.
  • On each cooked lasagna noodle spread beef mixture.

ricotta lasagna rolls

  • Roll it up and place in an oven safe dish. (you could also cut each roll in half)

ricotta lasagna rolls

  • Spread 2 cups of marinara sauce on top of the lasagna rolls. Sprinkle 1 cup of mozzarella cheese.

ricotta lasagna rolls

  • Cover with foil. Bake for 30 minutes.
  • Take off foil and bake for another 5 minutes. (I broil the last 2 minutes to get that darker color on top.)

ricotta lasagna rolls

Products used in this recipe: 

Lasagna oven safe dish Trader Joe’s 21 Seasoning Salute (Pack of 2)
Nonstick saute pan WearEver C94405 Pure Living Nonstick Ceramic Coating Saute Pan Fry Pan, 10.5-Inch, Gold
Spatula for mixing Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set, Blue
Pot to cook the noodles Bialetti 7185 Trends Collection 5 Quart Pasta Pot, Red

Ricotta Lasagna Rolls

Servings: 9
Calories: 476kcal

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 package lasagna noodles
  • 1 pound ground beef
  • 1/2 yellow onion chopped
  • 1 cup ricotta
  • 1 cup mozzarella cheese + 1 cup for top, shredded
  • 1 large egg
  • 3 ounces fresh spinach
  • salt
  • pepper
  • 2 cups marinara sauce + 1 Tbsp for the bottom of the pan

Instructions

  • Boil the lasagna noodles by following the directions on the box.
  • In a pan on medium heat, add 1 Tablespoon of extra virgin olive oil.
  • Sauté 1 pound of ground beef for 3 minutes. Add 1/2 teaspoon of salt and pepper. Stir occasionally.
  • Chop 1/2 of an onion and add to the beef. Sauté for another minutes.
  • Add in 3 ounces of fresh spinach, sauté for 2 minutes.
  • Add 1 cup of ricotta, 1 cup of mozzarella cheese, 1 large egg, and a pinch of salt and pepper. Stir well, sautéing for 4 minutes.
  • Preheat oven to 350F.
  • Prepare an oven safe dish for lasagna, by spreading 1 Tablespoon marinara sauce on the bottom.
  • On each cooked lasagna noodle spread beef mixture.
  • Roll it up and place in an oven safe dish. (you could also cut each roll in half)
  • Spread 2 cups of marinara sauce on top of the lasagna rolls. Sprinkle 1 cup of mozzarella cheese.
  • Cover with foil. Bake for 30 minutes.
  • Take off foil and bake for another 5 minutes. (I broil the last 2 minutes to get that darker color on top.)

Nutrition

Calories: 476kcal | Carbohydrates: 42g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 526mg | Potassium: 551mg | Fiber: 2g | Sugar: 4g | Vitamin A: 29.1% | Vitamin C: 8.5% | Calcium: 22.3% | Iron: 15.3%
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