Spinach & Ricotta Roll-Up Lasagne Pie
September 05, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (483.9 g)
- Calories 1410.9
- Total Fat - 130.3 g
- Saturated Fat - 49.9 g
- Cholesterol - 127.3 mg
- Sodium - 1036.5 mg
- Total Carbohydrate - 31.3 g
- Dietary Fiber - 5.1 g
- Sugars - 11.4 g
- Protein - 28.9 g
- Calcium - 623.6 mg
- Iron - 6.8 mg
- Vitamin C - 18.5 mg
- Thiamin - 0.3 mg
Spray the base and side of a 22cm springform pan (base measuring 20cm) with cooking oil and place on an oven tray.
To make filling, heat oil in a large, non-stick frying pan over a medium heat and add the onion and garlic and cook, stirring occasionally, until soft and then add spinach and cook, stirring until just wilted and then transfer mixture to a bowl and let cool before adding ricotta and parmesan and season and mix well.
You will need 10 lasagne sheets, reserving the remaining sheets for another use.
Working with one sheet at a time, spread evenly with 1/2 cup spinach mixture and then starting at one short end, roll up to enclose and using a serrated knife, cut in half crossways.
Spread 1 cup of the pasta sauce over base of prepared pan and arrange lasagne rolls, cut-side up and side-by-side over base. Spoon over remaining sauce and spread evenly and then cover tightly with a sheet of baking paper, then foil.
Cook in a moderate oven (180C) for 30 minutes.
Remove and increase oven to hot (200C), discard cover from lasagne and sprinkle with combined mozzarella and parmesan.
Cook in oven for a further 20 minutes, or until golden brown.
Remove and stand for 15 minutes and then remove side of the pan and serve pie cut into wedges.
TIPS -1. Filling can be made up to one day ahead and keep, covered, in the fridge. 2. Add 1⁄2 cup chopped fresh basil to filling for a flavour hit. 3. Freeze leftover lasagne sheets to use later.
Tips & Variations
No special items needed.