RCI-ND.003.0008.001
Low-fat Ricotta Spinach Rolls
Delicious, low fat, Italian dish. Very filling too!
Prep25 min
Cook120 min
Total145 min
Servings4
Difficultyintermediate
Ingredients
- lasagne pasta1 lb
- low-fat ricotta cheese or fat-free ricotta cheese16 ounces
- part-skim mozzarella cheese8 ouncesshredded
- box chopped frozen spinach1 unitdrained well
- carrots3 mediumshredded
- fresh parsley½ cupchopped
- fresh basil½ cupchopped
- 1 unit
- 1 unit
- pasta sauce (homemade or store bought)16 ounces
Method
1
Bring a large pot of salted water to a boil and cook the lasagne pasta according to package directions until al dente, then drain and lay the sheets flat on clean kitchen towels to prevent sticking.
2
While the pasta cooks, combine the low-fat ricotta cheese, shredded mozzarella, drained spinach, shredded carrots, chopped parsley, chopped basil, and egg in a large bowl. Season with salt and pepper to taste and mix until well combined.
3
Preheat the oven to 375°F (190°C) and spread a thin layer of pasta sauce across the bottom of a 9×13-inch baking dish.
4
Lay one lasagne sheet on a flat work surface and spread approximately 3 tablespoons of the ricotta mixture evenly across the sheet, leaving a small border at the edges.
5
Roll the lasagne sheet tightly from one short end to the other, forming a compact cylinder, and place it seam-side down in the prepared baking dish.
6
Repeat the filling and rolling process with the remaining pasta sheets and cheese mixture, arranging the rolls closely together in the baking dish.
7
Pour the remaining pasta sauce evenly over the rolls, ensuring they are lightly covered but not submerged.
8
Cover the baking dish with aluminum foil and bake for 30 minutes at 375°F, then remove the foil and bake for an additional 15 minutes until the sauce is bubbling at the edges and the cheese is melted.
45 minutes
9
Allow the rolls to rest for 5 minutes before serving to allow the filling to set and the dish to cool slightly.