Spinach Ricotta Roll Up

This recipe is sooooo easy. You can make it as a main course with veggies and salad or as a side with a meat and vegetable.  This is very light considering its a pasta dish and doesn't weigh you down. 

Start by cooking one package of lasagna noodles. Once they are soft drain them and set them aside.


In a saucepan wilt a bag of fresh spinach or use one package of frozen spinach. Drain it really well, make sure all the water is out.


In a bowl mix together:

300 gram container of  Ricotta cheese
1/2 cup Parmesan cheese
1 egg
1 tbsp ground garlic

Add the spinach to the mixture and blend together.

In a baking dish (I prefer glass) pour 14 oz. chopped tomatoes and spread it over the entire base of the dish.


Separate noodles lying them flat on your cutting board. If your like me half of the box will be in pieces set those ones aside and use only the full noodles. Using a tablespoon, spread a thin layer of the filling on one of 
the noodles from end to end. Starting at one end roll the noodle gently as not to squeeze the filling out the sides.

Place it in the baking dish on top of the chopped tomatoes. Continue rolling single noodles until your dish is full. Again be careful not to make it so tight in the dish that the filling is squeezed out.

In a second glass dish I put the other 14 oz. of crushed tomatoes spreading it over the entire base. Now I use my broken pieces of pasta and layer them on top of the tomatoes. I probably had 2 layers of noodles just randomly placed.


I used the rest of the spinach and ricotta mixture and spread it evenly on top of the noodles. One more layer of noodles and set it aside.

To top off both dishes I used a 410ml bottle of Carbonara (Cheese and Bacon) Sauce and put half the bottle on each of the dishes and spread it over the pasta. You can use any pasta sauce you like but I liked the cheese sauce.

Cover the dishes and bake  at 325 degrees F. for 25 to 30 minutes. Then serve. Be sure to scoop some of the tomatoes and sauce to pour over your roll up.



Even after making these two dinner dishes from that one box of Lasagna noodles, I still had enough noodles left over for a pasta salad.

Pasta Salad

I chopped the noodles into smaller pieces,
added  2 chopped green onions,
1 cup of cole slaw pieces prebagged,
1/3 cup of sun-dried tomato oil dressing.

Covered the container with the lid and shook it until all the contents where covered with dressing.


So there you have it, fast, simple and delicious. Drop me a line and let me know what you think of it?

Enjoy