Spinach and Cheese Rolled Lasagna Recipe
Rolled lasagna filled with spinach and cheese. Simple ingredients and clear steps show how to make it easily and serve as a cozy dinner option.
Ingredients
Ingredients
Step-by-Step Method
Prepare the spinach filling
Sauté the chopped onion in oil until soft, add the chopped spinach and cook until wilted. Stir in the strained cheese, salt and pepper, then set aside.
Soften the lasagna sheets
Briefly boil the lasagna sheets in plenty of boiling water until flexible enough to roll without falling apart. Do not overcook.
Make the tomato sauce
Heat oil, fry the tomato paste briefly, add grated garlic and tomato sauce, season with salt and pepper and simmer until slightly thickened.
Cook the béchamel
Melt butter, add flour and cook briefly. Gradually whisk in milk until smooth, season with salt and pepper and cook to medium consistency.
Prepare the baking dish
Spread a layer of the prepared tomato sauce on the bottom of the baking dish to prevent sticking and add flavor.
Fill and roll the sheets
Spread béchamel on each softened sheet, add about 3 teaspoons of the spinach filling, roll tightly and arrange rolls in the baking pan.
Top and bake
Spread remaining béchamel over the rolls, sprinkle grated cheese on top and bake in a preheated 180°C oven until the cheese melts and edges are lightly browned (about 20–25 minutes).