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two horizontal lasagna rolls on an ordinary plate with one cut end showing white ricotta and finely chopped green spinach spiraled inside soft pasta, surrounded by red tomato sauce and a light layer of melted mozzarella, with no ground beef, broken noodle squares, mushrooms, bread or garnish
Andre Lewis

Spinach Lasagna Roll-Up Skillet

Use pliable fresh lasagna sheets so the rolls can go into the sauce without a separate pot of boiling water. Squeeze the spinach thoroughly before mixing the filling; extra liquid makes the ricotta harder to spread and can thin the tomato sauce underneath. Lay the rolls on their sides in one snug layer. The lid traps enough steam to cook the pasta while the sauce warms their centers. Let the skillet rest briefly before lifting out portions so the rolls keep their shape instead of uncoiling around the spoon.
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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 a deep 12-inch skillet over medium heat. Cook onion for 6 minutes, then stir in garlic for 30 seconds. Add tomatoes, water, 1/2 teaspoon salt, basil and pepper and simmer for 8 minutes.
  2. Meanwhile, mix ricotta, squeezed spinach, Parmesan, lemon zest, half the mozzarella and remaining salt in a bowl. Divide filling evenly over the fresh pasta sheets, leaving a narrow border, and roll each sheet from a short end.
  3. Lower the sauce to a gentle simmer. Place all 8 rolls seam-side down in one layer in the skillet, arranging them in 2 rows of 4, and spoon some sauce over their tops.
  4. Cover tightly and simmer over low heat for 15 to 18 minutes until the fresh pasta is tender and filling reaches 165°F, spooning sauce over any exposed dry spots halfway through.
  5. Scatter remaining mozzarella over the rolls, cover and heat for 2 minutes until melted. Remove from the heat and rest for 5 minutes, then serve 2 rolls with sauce per portion.