Lasagna roll-ups are the perfect dish to bring to a family gathering. Each roll-up is its own bundle that is easy to portion and serve.
Makes: 12 roll-ups
Prep Time: 20 minutes
Cook Time: 1 hour
- 60g / 1/4 cup Mirage margarine
- 60g / 1 medium yellow onion, finely chopped
- 600g / 1 (28oz) can crushed tomatoes
- 250ml / 1 cup vegetable stock or water
- 2 cloves garlic, finely chopped
- 2g / 1 1/2 tsp dried basil
- 1g / 1/2 tsp dried oregano
- 400g / 1 cup ricotta cheese
- 1 large egg
- 10g / 1/3 cup parsley, chopped
- 60g / 4 cups chopped baby spinach
- 300g / 2 1/4 cups grated mozzarella cheese
- 100g / 3/4 cups grated parmesan cheese
- 40g / 1/3 cup grated asiago or romano cheese
- 1g / 1/4 tsp salt
- 1g / 1/4 tsp ground black pepper
- 1g / 1/4 tsp ground nutmeg
- 6 fresh lasagna sheets, cut in half lengthwise
- Pre heat the oven to 375F (190C).
- Melt 1 tbsp Mirage margarine in a sauce pot over medium heat. Add onions, garlic, dried basil, and dried oregano along with a pinch of salt and pepper. Cook, stirring occasionally until onions are translucent.
- Add the crushed tomato and vegetable stock to the pot and allow to simmer for 5 minutes. Set aside.
- In a bowl combine the ricotta, chopped spinach, parsley, two cups mozzarella, parmesan, asiago, eggs, salt, pepper and nutmeg. Mix until even and set aside.
- In a deep casserole dish, spread about one cup of tomato sauce across the bottom of the dish, just enough to cover the bottom.
- Lay down a piece of parchment paper on the counter to help make clean up easier. Lay out 6 strips of the lasagna. Place a few tablespoons of the cheese and spinach mixture on each noodle, and spread out evenly across the surface. Roll up the noodles, keeping the filling tucked inside.
- Place the rolled up bundles, seam side down, into the tomato sauce in the casserole dish.
- Repeat with last 6 lasagna noodles. When placing the roll-ups in the pan it’s ok for them to touch each other.
- Spoon the last of the sauce on top of the noodles, then sprinkle on the remaining grated mozzarella. Cover with foil and bake for 35 minutes.
- After 15 minutes of covered baking, remove the foil and continue baking for 10 to 15 minutes.
- Remove from the oven and rest for 5 minutes before serving, top with some freshly chopped herbs.
- When buying ricotta, try to use full fat as it has less liquid and makes for a smoother, creamier finished product. If you can’t find it, try lining a strainer with some paper towel or cheesecloth, dump in the ricotta and let it rest for a bit so that some of the liquid can run off.