Spinach and Ricotta Rolled Lasagna is a delicious and simple first course perfect even for special occasions. The lasagna rosettes with ricotta and spinach are also great to prepare in advance, even the day before. You can cook and reheat them at the moment, or prepare and store them in the fridge to cook just before serving. The fresh pasta rolls with ricotta and spinach are really quick to make. You can prepare them with the lasagna sheets found in the refrigerated section that don’t need to be boiled before filling and can be baked directly in the oven. To prepare these Spinach and Ricotta Lasagna Spirals, you can use either fresh spinach, as I did, or frozen spinach. If you use frozen spinach, it is important not to boil them but to cook them in a pan without adding extra water, just as if they were fresh spinach. Check out the review on the Electrolux EES48300L built-in dishwasher. Now let’s see how to make the Spinach and Ricotta Rolled Lasagna and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the Spinach and Ricotta Rolled Lasagna

6 Thin egg lasagna sheets
18 oz Spinach
7 oz Ricotta
to taste Salt
to taste Extra virgin olive oil
to taste Parmigiano Reggiano DOP
3.5 oz mozzarella for pizza (or other string cheese)
1.8 oz butter
1.4 oz flour
2 cups milk
to taste salt
to taste nutmeg

How to prepare the Spinach and Ricotta Rolled Lasagna

Let’s start preparing the Spinach and Ricotta Rolled Lasagna. Clean the spinach if you are using fresh ones and wash them well. Pour 3 tablespoons of extra virgin olive oil into a pan, add the spinach, and cook for 5 minutes with the lid on, stirring occasionally to achieve even cooking. If using frozen spinach, do not boil them but place them still frozen in the pan and cook for about 10 minutes; they will retain their nutritional properties that would be lost if boiled.
Cut the mozzarella or other string cheese into cubes.
Prepare the béchamel sauce by melting the butter in a pot over medium heat.
Remove from heat and add the flour all at once, stirring well with a whisk.
Gradually pour in the milk to avoid lumps.
Add some salt and nutmeg.
Return to heat and bring to a boil until the béchamel sauce becomes thick and creamy.
Pour some béchamel sauce at the bottom of the baking dish.
Add the ricotta and spinach mixture and mix well to incorporate.
Then add a generous spoonful of béchamel sauce and mix well.
Take a lasagna sheet, spread it on a surface, and add a layer of béchamel sauce.
Follow with the spinach and ricotta filling.
Finish with mozzarella cubes.
Roll up the sheet.
And cut it into 4 parts.
As you go, place the spirals in the baking dish where you’ve put béchamel sauce on the bottom.
Once all sheets are done, add the remaining béchamel sauce.
Add mozzarella cubes and if desired, sprinkle the Lasagna Spirals with grated Parmigiano.
Preheat the static oven to 350°F and when it’s hot, bake the Spinach and Ricotta Rolled Lasagna and cook for 20 minutes. Serve it hot.