Spinach Ricotta and Sun-Dried Tomato Rotolo

• 12 oz lasagna sheets, no-boil
• 15 oz ricotta cheese
• 3 cups fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, finely chopped
• 1 clove garlic, minced
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• 1/2 cup mozzarella cheese, shredded
• 2 tbsp fresh basil, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, spinach, sun-dried tomatoes, garlic, egg, Parmesan, basil, salt, and pepper.
3. 3 Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
4. 4 Place a lasagna sheet on a clean surface, spread a generous spoonful of filling lengthwise, and roll up tightly.
5. 5 Arrange rolls seam-side down in the baking dish.
6. 6 Cover with remaining marinara sauce and sprinkle with mozzarella.
7. 7 Bake for 35-40 minutes until bubbly and golden.
8. 8 Garnish with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Baking sheet

Variations

• Add sautéed mushrooms to the filling for an earthy twist.
• Use pesto instead of marinara for a basil-infused flavor.

Substitutions

• Substitute sun-dried tomatoes with roasted red peppers for a milder flavor.
• Use spinach and feta cheese for a Greek-inspired version.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a make-ahead option, assemble the rotolo and refrigerate for up to 24 hours before baking.
• If using boil-in-water lasagna sheets, cook according to package instructions before rolling.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake as instructed.

Serving Suggestions

• Serve with a crisp green salad and crusty bread.
• Pair with a glass of Chianti for an authentic Italian experience.

FAQ