Spinach and Ricotta Rotolo


Serves 4

Preparation Time

Cook time

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Cook's NoteThis is delicious with butternut and feta, too.
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For the filling:

  • 400g spinach, chopped and sautéed in 1 tsp olive oil until cooked
  • 500g ricotta cheese
  • 40g grated Parmesan
  • 1 garlic clove, minced
  • ¼ tsp ground nutmeg
  • 8 fresh lasagne sheets or dry lasagna simmered for 6 minutes
  • ½ cup grated white Cheddar
  • Shaved Parmesan, for serving
  • Salt and freshly ground black pepper

For the tomato sauce:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 410g tin chopped tomatoes
  • 1 tsp sugar
  • Salt and freshly ground black pepper


Preheat the oven to 180˚C.

First make the tomato sauce: heat the olive oil in a buffet casserole. Add the onion and garlic, and fry gently until the onion is soft.

Add the tomatoes, sugar and seasoning. Simmer for about 25 minutes, and then adjust the seasoning to taste and set aside.

To make the filling, mix together the cooked spinach, ricotta, Parmesan, garlic and nutmeg. Roll the mixture into 2cm-thick sausage shapes.

Lay out a lasagne sheet and place the spinach sausage on the pasta. Roll up. Slice each log into 3 pieces. Repeat until all the mixture has been used.

Remove 1 cup of tomato sauce from the buffet casserole and set aside. Place the spinach rolls in the sauce mixture in the casserole and drizzle over the cup of sauce. Sprinkle with Cheddar cheese, place the lid on the pot and bake for about 30 minutes. Remove from oven and allow to stand, covered, for 5 minutes before serving. Serve with freshly shaved Parmesan.