Baked Lasagna Rolls with Spinach, Kale and Ricotta
Tender lasagna noodles wrapped around a creamy ricotta and vegetable filling, baked in a gently simmered tomato sauce. This version combines fresh greens like spinach and kale with a smooth ricotta base, creating lighter rolls that are still hearty and satisfying. Serve for weeknight dinners or casual entertaining. The vegetable-forward filling offers a modern twist on traditional lasagna, delivering comfort food with added nutrition and vibrant color.
Ingredients
- 2 tablespoon olive oil
- ¼ cup yellow onion, diced
- 2 clove garlic, minced
- 1 can crushed tomatoes
- 4 tablespoon tomato paste
- 1 teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper, freshly ground
- 8 lasagna noodles
- 1 tablespoon olive oil
- 2 cup fresh baby spinach
- 2 cup baby kale
- 1 cup zucchini, diced
- 1 ½ cup ricotta cheese, light
- ⅓ cup parmesan cheese
- 1 cup mozzarella cheese
- ½ teaspoon black pepper, freshly ground
- 1 pinch ground nutmeg
- 2 tablespoon fresh parsley, chopped
- 1 cup tomato, fresh, diced
- 2 tablespoon fresh basil, chopped
Instructions
- 1
Heat olive oil over medium-low heat and saute onion and garlic until translucent, about 3 minutes.
- 2
Add tomato paste and stir well, then add crushed tomatoes and oregano. Simmer over low heat for 30 minutes covered with lid slightly ajar.
- 3
Season sauce with salt and black pepper to taste.
- 4
Preheat oven to 350°F and lightly grease a 13x9x2-inch baking dish.
- 5
Cook lasagna noodles in salted boiling water per package directions, cooking a few extra in case of breakage. Drain and lay on clean towel to cool.
- 6
Heat olive oil in large saucepan over medium-high heat and wilt spinach, kale, and zucchini, about 3 minutes.
- 7
Combine wilted vegetables with ricotta cheese, parmesan, mozzarella, salt, black pepper, and nutmeg. Taste and adjust seasoning.
- 8
Spread 3-4 tablespoons filling over length of each noodle, leaving 1/2-inch space at end. Roll noodles from bottom to top without rolling too tightly.
- 9
Place rolls side by side in greased pan touching each other. Pour 1 cup tomato sauce evenly over rolls and sprinkle remaining mozzarella on top.
- 10
Bake for 20-25 minutes until heated through and sauce is bubbling.
- 11
Combine fresh tomato and basil in small bowl. Serve rolls topped with tomato-basil mixture and garnished with fresh parsley.
Tips
Cook a few extra noodles as insurance; they tear easily. Lay cooked noodles flat on a towel to cool completely before filling to prevent sticking.
Do not roll filling too tightly into noodles; leave space so they cook through evenly and cheese does not burst out during baking.
Prepare filling and sauce ahead; assemble and bake just before serving for best texture and melted cheese.
Good to Know
Cover and refrigerate up to 3 days. Reheat in 160C oven until warmed through, 15-20 minutes.
Prepare sauce and filling separately 1 day ahead. Assemble rolls up to 8 hours ahead; cover and chill. Bake from cold, adding 5-10 minutes to baking time.
Serve immediately while sauce bubbles and cheese melts. Pairs with garlic bread and a simple green salad dressed with lemon vinaigrette.
Common Mistakes
Roll noodles too tightly to avoid cheese bursting out during baking.
Do not skip cooling noodles on towel to prevent sticking and tearing.
Add salt to pasta water to avoid bland noodles that overshadow filling.
Substitutions
Dairy-Free Swaps
Vegan Options
conf:2
General Alternatives
FAQ
Can I make these rolls vegetarian or vegan?
The recipe is already vegetarian. For vegan, replace ricotta, parmesan, and mozzarella with store-bought vegan alternatives in equal amounts. Vegan cheese melts less smoothly, so mix it into filling rather than topping.
What if my lasagna noodles break while cooking or rolling?
Cook extra noodles as the recipe suggests. If filling leaks during rolling, simply patch with a broken piece. Pieces that tear badly can be chopped and mixed into filling instead.
How long can I keep baked lasagna rolls and can I freeze them?
Refrigerate up to 3 days covered. Freeze unbaked assembled rolls up to 2 months wrapped tightly. Bake from frozen, adding 10-15 minutes to baking time. Thaw overnight in fridge first for faster baking.