Cheesy Spinach Lasagna Rolls (Egg-Free)

 

 

cheesy spinach lasagna rolls

Cheesy Spinach Lasagna Rolls are an easier way to serve regular vegetarian lasagna (a classic Italian pasta dish) which becomes messy to serve, with a healthy spinach and cottage cheese filling and added mozzarella for the cheese lovers!! Each roll can be served individually so you can make only as much as you need. It is a fun twist on the regular lasagna where portions can be controlled. Paired with a salad on the side or just plain garlic bread, it is a complete dinner treat!!

Classic lasagna has egg added to the filling, but I have omitted it, so this scrumptious twist to an Italian favorite is egg-free too!!

Classic traditional lasagna has been a favorite in our house with layers of pasta, sauce, cottage cheese filling and lots and lots of mozzarella cheese!!! The part that we hated was the mess it created while serving!! Having tried this version, now this is our favorite and healthy to boot with the spinach in it.

It is a long process if you have to make the sauce (which I prefer), but with bottled or canned pasta sauce, making these become much easier and quick on a busy dinner night.

Cheesy Spinach Lasagna rolls

Ingredients

    For the sauce:
  • 4 large tomatoes
  • 2 medium onions, chopped
  • 1 teaspoon garlic, grated or finely chopped
  • 2 or more (if you want spicy) green chillies or jalapenos, finely chopped
  • 8 to 10 button mushrooms, chopped
  • 1 medium bell pepper, chopped
  • 1 teaspoon oregano
  • ¼ teaspoon Italian seasoning
  • ½ cup canned or 1 carton of tomato puree
  • 2 tablespoons oil (preferably olive oil)
  • 1 teaspoon sugar
  • Salt to taste
  • For the rolls:
  • 8 sheets of lasagna
  • For the filling:
  • 1 to 2 cups cottage cheese (depending upon how much filling you like)
  • 1 cup mozzarella cheese, grated plus half cup for topping
  • 1 ½ cups to 2 cups of cooked spinach, squeezed dry or 1 to 2 packets (10 oz) of frozen spinach, squeezed dry
  • ½ teaspoon black pepper

Instructions

    To make the sauce:
  1. In a blender, make a puree of the tomatoes and half the onions without adding water.
  2. In a large deep pan, on medium, heat the oil. Add the rest of the chopped onions, garlic and green chillies and sauté for about 2 to 3 minutes till the onions turn soft.
  3. Stir in the mushrooms and bell pepper and sauté for about a minute more.
  4. Add the oregano and Italian seasoning and fry for a few seconds.
  5. Pour in the blended tomatoes and onions , any water if needed, salt and sugar and mix through.
  6. Bring to boil, taste the sauce and if needed, add more salt or sugar to balance the flavors to your choice.
  7. Add more green chillies, if you need to make the sauce more spicy.
  8. Reduce heat and simmer for about 10 to 15 minutes till you get a thick sauce.
  9. For the lasagna sheet rolls:
  10. Cook the lasagna sheets al dente according to manufacturer instructions.
  11. Drain and spread each sheet on a foil-lined pan, individually.
  12. For the filling:
  13. Mix the spinach, cottage cheese, mozzarella cheese, pepper and keep aside.
  14. To assemble the lasagna rolls:
  15. Preheat oven to 350 degrees Fahrenheit.
  16. Spread the filling evenly over all the lasagna sheets and carefully roll each sheet tightly. Take care to not overfill the rolls.
  17. In a large baking pan, pour a layer of the sauce at the bottom.
  18. Place all the filled rolls carefully over the sauce, seam side down.
  19. Ladle sauce over the rolls and top them with the remaining ½ cup of mozzarella cheese.
  20. Cover the baking pan with foil and bake in a preheated oven for 30 to 40 minutes or until cheese melts.
  21. Serve hot with added sauce on the side and if preferable, a sprinkling of grated Parmesan cheese.
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Step-by-step method:

The pictorial demonstration shows only two rolls, for 1 person.

This recipe serves 4.

To make the sauce:

In a blender, make a puree of the tomatoes and half the onions without adding water.

In a large deep pan, on medium, heat the oil.  Add the rest of the chopped onions, garlic and green chillies and sauté for about 2 to 3 minutes till the onions turn soft.

Stir in the mushrooms and bell pepper and sauté for about a minute more.

Add the oregano and Italian seasoning and fry for a few seconds.

Pour in the blended tomatoes and onions , any water if needed, salt and sugar and mix through.

Bring to boil, taste the sauce and if needed, add more salt or sugar to balance the flavors to your choice.

Add more green chillies, if you need to make the sauce more spicy.

Reduce heat and simmer for about 10 to 15 minutes till you get a thick sauce.

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For the lasagna sheet rolls:

Cook the lasagna sheets al dente (not soft, but should have a bite to it), according to manufacturer instructions.

Drain and spread each sheet on a foil-lined pan, individually.

For the filling:

Mix the spinach, cottage cheese, mozzarella cheese, pepper and keep aside.

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To assemble the lasagna rolls:

Preheat oven to 350 degrees Fahrenheit.

Spread the filling evenly over all the lasagna sheets.

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Carefully roll each sheet tightly. Take care to not overfill the rolls.

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In a large baking pan, pour a layer of the sauce at the bottom.

Place all the filled rolls carefully over the sauce, seam side down.

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Ladle sauce over the rolls and top them with the remaining ½ cup of mozzarella cheese. 

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Cover the baking pan with foil and bake in a preheated oven for 30 to 40 minutes or until cheese melts.

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Serve hot with a side of salad and grated Parmesan on top.

Note:

You can use one can of Hunts pasta sauce or any can or bottle of pasta sauce you prefer, to save time.

If you do not have access to cottage cheese, substitute with crumbled paneer, an Indian cheese.

Sprinkle Parmesan cheese over the rolls, while serving.

These rolls and sauce can be made, assembled and frozen ahead of time and at the time of serving, just thaw, bake and serve. Just tightly roll each lasagna roll in a foil and freeze individually.  Remove as much as you need and bake.

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