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Spinach Lasagna Roll-Ups on a plate
Andre Lewis

Spinach Lasagna Roll-Up Skillet

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1 cup water
  • 3/4 tsp fine salt divided
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • 1 cup whole-milk ricotta
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed very dry
  • 1/4 cup finely grated Parmesan
  • 1 tsp finely grated lemon zest
  • 4 oz low-moisture mozzarella grated and divided
  • 8 pliable fresh lasagna sheets each about 6 by 4 inches, about 8 to 10 oz total

Method
 

  1. Heat oil in deep 12-inch skillet over medium. Cook onion 6 minutes; add garlic 30 seconds. Add tomatoes, water, 1/2 teaspoon salt, basil, and pepper; simmer 8 minutes.
  2. Meanwhile, mix ricotta, squeezed spinach, Parmesan, zest, half mozzarella, and remaining salt. Divide over pasta sheets, leaving narrow borders; roll from short ends.
  3. Gently simmer sauce. Arrange 8 rolls seam-side down in one layer, in 2 rows of 4; spoon sauce over tops.
  4. Cover tightly; simmer over low 15 to 18 minutes until pasta tender and filling 165°F. Halfway through, spoon sauce over exposed dry spots.
  5. Scatter remaining mozzarella; cover 2 minutes until melted. Remove from heat; rest 5 minutes. Serve 2 rolls with sauce per portion.