From RecipeTin Eats
Baked Spinach and Ricotta Rotolo
- Time
- 1 hr 15 min
- Makes
- 5
- Ingredients
- 20
9 things you may not have.
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Ingredients
- 8 - 10 fresh lasagne sheets ((15 x 11 cm/6 x 4.5") (Note 1))
- 1 cup mozarella cheese (, shredded)
- 1 tbsp olive oil ((for drizzling later))
- 500g / 1 lb frozen spinach (pre chopped) (, thawed and excess water squeezed out (Note 2))
- 500 g / 1 lb ricotta cheese ((NOT smooth, whipped or spreadable in tubs, Note 3))
- 1 cup mozzarella cheese (, shredded)
- 1 egg
- 1/2 cup parmesan cheese (, shredded)
- 1 garlic clove (, pressed using garlic crusher or finely grated)
- 1/8 tsp finely grated nutmeg ((substitute nutmeg powder))
- 3/4 tsp salt
- 1/2 tsp Black pepper
- 2 tbsp olive oil
- 2 cloves garlic (, minced)
- 1/2 onion (, finely diced (brown, yellow, white))
- 3/4 tsp salt
- 1/2 tsp black pepper
- 700 g / 24 oz tomato passata ((US: Tomato puree) (Note 5))
- 1 1/2 cups water
- Handful basil leaves ((optional))
Nutrition · per serving
463 g per serving
- Calories
- 553 kcal
- Fat
- 22.8 g
- Fiber
- 3.9 g
- Sugar
- 1.6 g
- Sodium
- 952 mg
- Protein
- 30.6 g
- Cholesterol
- 93 mg
- Carbohydrate
- 53.8 g
- Saturated fat
- 9.8 g
As published by RecipeTin Eats.
The method
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