Lasagna roll-ups are the perfect dish to bring to a family gathering. Each roll-up is its own bundle that is easy to portion and serve.
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
- 60g / 1/4 cup Mirage margarine
- 60g / 1 medium yellow onion, finely chopped
- 600g / 1 (28oz) can crushed tomatoes
- 250ml / 1 cup vegetable stock or water
- 2 cloves garlic, finely chopped
- 2g / 1 1/2 tsp dried basil
- 1g / 1/2 tsp dried oregano
- 400g / 1 cup ricotta cheese
- 1 large egg
- 10g / 1/3 cup parsley, chopped
- 60g / 4 cups chopped baby spinach
- 300g / 2 1/4 cups grated mozzarella cheese
- 100g / 3/4 cups grated parmesan cheese
- 40g / 1/3 cup grated asiago or romano cheese
- 1g / 1/4 tsp salt
- 1g / 1/4 tsp ground black pepper
- 1g / 1/4 tsp ground nutmeg
- 6 fresh lasagna sheets, cut in half lengthwise
Directions
1. Pre heat the oven to 375F (190C).
2. Melt 1 tbsp Mirage margarine in a sauce pot over medium heat. Add onions, garlic, dried basil, and dried oregano along with a pinch of salt and pepper. Cook, stirring occasionally until onions are translucent.
3. Add the crushed tomato and vegetable stock to the pot and allow to simmer for 5 minutes. Set aside.
4. In a bowl combine the ricotta, chopped spinach, parsley, two cups mozzarella, parmesan, asiago, eggs, salt, pepper and nutmeg. Mix until even and set aside.
5. In a deep casserole dish, spread about one cup of tomato sauce across the bottom of the dish, just enough to cover the bottom.
6. Lay down a piece of parchment paper on the counter to help make clean up easier. Lay out 6 strips of the lasagna. Place a few tablespoons of the cheese and spinach mixture on each noodle, and spread out evenly across the surface. Roll up the noodles, keeping the filling tucked inside.
7. Place the rolled up bundles, seam side down, into the tomato sauce in the casserole dish.
8. Repeat with last 6 lasagna noodles. When placing the roll-ups in the pan it’s ok for them to touch each other.
9. Spoon the last of the sauce on top of the noodles, then sprinkle on the remaining grated mozzarella. Cover with foil and bake for 35 minutes.
10. After 15 minutes of covered baking, remove the foil and continue baking for 10 to 15 minutes.
11. Remove from the oven and rest for 5 minutes before serving, top with some freshly chopped herbs.
Chef Notes
- When buying ricotta, try to use full fat as it has less liquid and makes for a smoother, creamier finished product. If you can’t find it, try lining a strainer with some paper towel or cheesecloth, dump in the ricotta and let it rest for a bit so that some of the liquid can run off.
