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  1. Home
  2. lasagne recipe

Spinach and Ricotta Roll-Up Lasagne Pie

A twist on traditional lasagne, this vegetarian dish is well worth the effort. - by Barbara Northwood
  • 02 Oct 2019
Spinach and Ricotta Roll-Up Lasagne Pie
Prep: 30 Minutes - Cook: 50 Minutes - Serves 6
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Filling can be made up to one day ahead. Keep, covered, in the fridge. Add 1⁄2 cup chopped fresh basil to filling for a flavour hit. Freeze leftover lasagne sheets to use later.

Ingredients

Cooking oil spray

2 x 375g packets fresh lasagne sheets

2 x 400g jars tomato pasta sauce

1 cup grated mozzarella

1⁄4 cup shredded parmesan

FILLING

1 tblsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

1 bunch English spinach (300g), trimmed, thinly shredded

750g fresh ricotta

Method

  1. Spray the base and side of a 22cm springform pan (base measuring 20cm) with cooking oil. Place on an oven tray.

  2. To make filling, heat oil in a large, non-stick frying pan over a medium heat. Add the onion and garlic. Cook, stirring occasionally, until soft. Add spinach. Cook, stirring until just wilted. Transfer mixture to a bowl. Cool. Add ricotta and parmesan. Season and mix well.

  3. You will need 10 lasagne sheets. Reserve remaining for another use. Working with one sheet at a time, spread evenly with 1⁄2 cup spinach mixture. Starting at one short end, roll up to enclose. Using a serrated knife, cut in half crossways.

  4. Spread 1 cup of the pasta sauce over base of prepared pan. Arrange lasagne rolls, cut-side up and side-by-side over base. Spoon over remaining sauce. Spread evenly. Cover tightly with a sheet of baking paper, then foil.

  5. Cook in a moderate oven (180C) for 30 minutes. Remove. Increase oven to hot (200C). Discard cover from lasagne. Sprinkle with combined mozzarella and parmesan.

  6. Cook in oven for a further 20 minutes, or until golden brown. Remove and stand for 15 minutes. Remove side of the pan.

  7. Serve pie cut into wedges.

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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