Introduction
Lasagna is a beloved dish known for its rich flavors and comforting layers. This recipe utilizes fresh lasagne sheets filled with a delicious mixture of spinach and ricotta, topped with a savory tomato sauce and mozzarella cheese. It’s a wonderful dish for gatherings or a cozy family dinner.
Detailed Ingredients with measures
Fresh Lasagne Sheets
8 – 10 fresh lasagne sheets (15 x 11 cm/6 x 4.5″)
Mozzarella Cheese
1 cup shredded mozzarella cheese
1 tbsp olive oil (for drizzling later)
Filling
500g / 1 lb frozen spinach (pre chopped), thawed and excess water squeezed out
500 g / 1 lb ricotta cheese (not smooth, whipped or spreadable in tubs)
1 cup shredded mozzarella cheese
1 egg
1/2 cup shredded parmesan cheese
1 garlic clove, pressed or finely grated
1/8 tsp finely grated nutmeg (or nutmeg powder)
3/4 tsp salt
1/2 tsp black pepper
Tomato Sauce
2 tbsp olive oil
2 cloves garlic, minced
1/2 onion, finely diced (brown, yellow, or white)
3/4 tsp salt
1/2 tsp black pepper
700 g / 24 oz tomato passata (US: tomato puree)
1 1/2 cups water
Handful basil leaves (optional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 4-6
Instructions
**Tomato Sauce:**
1. Heat oil in a 25cm/10″ ovenproof skillet over medium-high heat.
2. Add garlic and sauté for 10 seconds, then add the onion.
3. Cook the onion until translucent and starting to turn golden. Add passata, water, salt, and pepper.
4. Simmer for 5 minutes on medium-low. Stir in basil. The sauce should be quite thin to allow for absorption by the lasagna sheets.
5. Scoop out 1 cup of the tomato sauce to drizzle over the dish at the end. Keep the sauce warm.
**Filling & Assembling:**
1. Preheat the oven to 180°C/350°F.
2. In a bowl, combine the filling ingredients and mix well with a wooden spoon.
3. Lay out the lasagne sheet with the shorter end facing you.
4. Place 1/3 cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest from you to seal the roll, then roll up from the front.
5. Cut the rolls into 3 (1.5″ wide). Place them into the tomato sauce with filling facing up.
6. Repeat with all lasagna sheets until the filling is used up.
7. Drizzle the reserved tomato sauce over the rolls, leaving some exposed.
8. Cover loosely with foil and bake for 30 minutes.
9. Remove from oven, take off the foil, drizzle with oil, and top with mozzarella.
10. Bake for an additional 15 minutes or until the cheese is bubbly and golden. Serve and enjoy!
Recipe Notes
1. Lasagna sheets should be fresh from the refrigerator; dried sheets require boiling before use.
2. For spinach, thaw and squeeze out excess water thoroughly. For fresh spinach, you will need to prepare and squeeze out 1.5 cups packed after cooking.
3. Ricotta cheese should not be smooth or whipped; opt for a firm variety for the best results.
4. Passata is smoother than crushed tomatoes and is preferable for this recipe. If using crushed tomatoes, add an extra cup of water and simmer longer.
5. If making ahead, assemble the dish without cheese and freeze. Thaw and bake according to instructions before adding cheese.
6. Leftovers can be reheated in the oven or microwave, with recommendations for maintaining texture and flavor.
Detailed Directions and Instructions
TOMATO SAUCE:
Heat olive oil in a 25cm/10″ ovenproof skillet over medium-high heat. Add minced garlic, sautéing for 10 seconds before adding finely diced onion. Cook the onion until it becomes translucent and starts to turn golden. Then, add the tomato passata, water, salt, and black pepper. If desired, add chili flakes for extra heat. Let the mixture simmer for 5 minutes on medium-low heat, and then stir in the basil leaves. The sauce should be quite thin, as the lasagna sheets will absorb some of the liquid while baking. Scoop out 1 cup of the sauce for later drizzling and keep the remaining sauce warm.
FILLING & ASSEMBLING:
Preheat the oven to 180°C/350°F (all oven types). In a separate bowl, combine all filling ingredients: thawed spinach, ricotta cheese, shredded mozzarella, egg, parmesan cheese, pressed garlic, nutmeg, salt, and black pepper. Mix thoroughly with a wooden spoon until well combined.
Prepare the lasagna sheets by laying them out with the shorter end facing you. Take approximately 1/3 cup of the filling and place it onto the sheet. Dab some water on the end of the sheet furthest away from you to help seal the roll. Roll the sheet up, starting from the end closest to you, and finish with the sealed edge facing down.
Cut each roll into pieces about 3.5cm/1.5″ wide. Place these rolls into the prepared tomato sauce with the filling side facing up. Repeat this process with the remaining lasagna sheets and filling until all the filling is used. Drizzle the reserved tomato sauce over the rolls, ensuring not to completely cover them, leaving some sauce exposed.
Cover the dish loosely with foil and bake for 30 minutes. After 30 minutes, remove the foil, drizzle with olive oil, and sprinkle shredded mozzarella on top. Return to the oven for an additional 15 minutes, or until the cheese is bubbly and golden with some crunchy bits along the edges. Serve hot.
Notes
1. Lasagna sheets:
Use fresh lasagna sheets from the refrigerator section to ensure they can be rolled easily. A standard 375g/12oz pack from Australian grocery stores is more than enough, leaving about a third leftover, which can be frozen for future use in other lasagnas. If using dried sheets, boil according to the package instructions, drain, and then use.
2. Spinach:
If using frozen spinach, thaw the spinach and squeeze out excess water using your hands or a colander. For fresh spinach, three bunches of English spinach are needed; chop off the stems, wash thoroughly, blanch until wilted, chop finely, and squeeze out excess liquid. Ensure you have about 1.5 cups packed after squeezing.
3. Ricotta:
Choose ricotta that is not smooth, whipped, or spreadable. The Paesanella brand is recommended. Avoid using any tub varieties that are labeled as ‘spreadable’ or ‘whipped’, as they do not work well for this dish.
4. Passata:
Passata is a pureed tomato product that is thinner than tomato paste and smoother than crushed tomatoes. If you can’t find it, crushed tomatoes can be substituted, but be sure to add an extra cup of water and simmer for 20 minutes to achieve the desired consistency.
5. Cooking vessel:
If you don’t have a suitable ovenproof skillet, you can prepare the sauce in any frying pan and transfer it to a baking dish. To determine the size of the dish needed, assemble the roll-ups and stand them upright on a plate.
6. Make ahead:
For best results, freeze the assembled dish before baking. Cool the tomato sauce, stir in an extra 3/4 cup of water, and freeze without the cheese on top in an airtight container. When ready to cook, defrost completely and bake for 40 minutes covered, then top with cheese and bake for an additional 15 minutes.
7. Reheating frozen dish:
If reheating after freezing, defrost completely and sprinkle with 2 tablespoons of water per 6 pieces of rotolo before reheating. To microwave, grill/broil for a few minutes afterward to restore crunch. For oven reheating, warm at 180°C/300°F covered with foil for about 15 minutes, then uncover, add cheese, and return until the top is crunchy and the cheese melted.
8. Nutrition per serving:
Keep in mind the nutritional information for each serving and adjust based on your dietary requirements.
Cook Techniques
Preparing the Tomato Sauce
Heat olive oil in a skillet over medium-high heat. Sauté minced garlic briefly before adding diced onion, cooking until translucent and lightly golden. Introduce tomato passata, water, salt, and pepper, and let it simmer. Optionally, stir in fresh basil for added flavor.
Making the Filling
In a bowl, combine thawed, squeezed spinach, ricotta cheese, shredded mozzarella, egg, grated parmesan, pressed garlic, nutmeg, salt, and black pepper. Mix thoroughly using a wooden spoon until ingredients are well incorporated.
Assembling the Lasagna Rolls
Layout the lasagna sheets with the shorter edge facing you. Place a portion of the filling onto the sheet, moisten the far edge with water, and roll tightly from the edge closest to you. Seal the roll and cut it into pieces, positioning them with the filling side facing up in the prepared tomato sauce.
Baking
Cover the assembled dish loosely with foil and bake in a preheated oven. After the initial baking time, remove the foil, drizzle olive oil, and sprinkle with mozzarella cheese before returning to the oven until the top is golden and bubbly.
FAQ
What type of lasagna sheets should I use?
Use fresh lasagna sheets from the refrigerator section for optimal rolling. If using dried sheets, boil them according to package instructions before use.
Can I use fresh spinach instead of frozen?
Yes, for fresh spinach, use three bunches. Chop, wash, blanch, and squeeze out excess water before using.
What type of ricotta cheese is recommended?
Use firm ricotta cheese, avoiding spreadable or whipped varieties. Brands like Paesanella are ideal.
What can I substitute for passata?
You can use crushed tomatoes as a substitute; however, add an extra cup of water and simmer longer for the right consistency.
Can I make this dish ahead of time?
Yes, the dish can be assembled and frozen before baking. Thaw completely before baking, and consider adding extra water to the sauce before freezing.
How do I reheat leftovers?
For reheating, sprinkle with water and cover with foil before warming in the oven. You can also microwave it, then broil for a crunchy top.
Conclusion
This dish offers a delightful combination of flavors and textures, with fresh lasagne sheets encasing a creamy spinach and ricotta filling, all complemented by a rich tomato sauce. It’s a comforting and satisfying meal, perfect for sharing with family and friends. The careful balance of cheese and spices elevates this simple recipe, making it a beloved classic.
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