Lasagna Rolls

Lasagna sheets stuffed with spinach-cheese mixture, topped with tomato sauce and baked. This recipe is from FoodFood TV channel

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Lasagna Rolls
Main Ingredients Lasagna Sheets, Spinach Blanched
Cuisine Fusion
Course Noodles and Pastas
Prep Time 11-15 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Lasagna Rolls

  • 8 Lasagna Sheets
  • 1/2 medium bunch Spinach Blanched blanched
  • 1 tablespoon Olive oil
  • 1 medium Onion finely chopped
  • 1 tablespoon Ginger-garlic paste
  • 2 medium Tomatoes blanched and peeled
  • to taste Salt
  • 2-3 Sprigs of fresh oregano
  • 1 teaspoon Mixed dried herb
  • 1 teaspoon Red chilli flakes
  • 1/2 cup Fresh cream
  • 150 grams Processed cheese
  • 1/4 cup Milk
  • 200 grams Mozzarella cheese grated


  1. Preheat oven to 180º C.
  2. Heat olive oil in a deep non-stick pan. Roughly chop spinach and set aside.
  3. Add onion and ginger-garlic paste to the pan and sauté for half a minute. Roughly chop tomatoes and add to the pan and mix well. Add salt, fresh oregano sprigs, mixed dried herbs, red chilli flakes and fresh cream and mix well. Cook for 3-5 minutes.
  4. Roughly cut processed into big cubes and put into a bowl. Add spinach, salt and mix well.
  5. Put the lasagna sheets in hot water for 2-3 minutes. Remove and place on a worktop. Place spoonful of cheese-spinach mixture on each lasagna sheet on one side and fold it to make a roll.
  6. Put the sauce, reserving some, into a baking dish, place the rolls on it, top with reserved sauce. Pour milk over them, sprinkle grated mozzarella cheese and bake in the preheated oven for 30 minutes.
  7. Serve hot.

Nutrition Info

Calories 2954
Carbohydrates 291.8
Protein 133.5
Fat 135.8
Other Fiber Calcium-3052.2mg