Comfort food, you asked? Fine, but let’s keep it healthy. I’ve found online numerous recipes of these comforting vegetarian lasagna rolls, but none of them sounded healthy according to my criteria as all of them use a very rich sauce, additional light cream, one cheese, another cheese, and some other cheese. Don’t be mistaken, I love cheese and could practically live on it, but the combination of all these cheeses with the rest of the ingredients is too rich a recipe for me to just take it in and do nothing about it. So, I’ve done a quick re-work of all the recipes composition that I’ve read along, in order to keep mine at an acceptable level to indulge and not already fall into excesses while the weekend is just starting off (and more indulging food will be coming).
This dish will serve 4 if you consider a normal size individual plate can contain 3 large lasagna rolls. From the original recipes I’ve had selected, I’ve cut down on the Ricotta cheese about 50% and only used 250 grams instead of 500 grams (and trust me, it is enough, but do not use less than that though). My recipe does not add up light cream at all, but you could totally add it is for a richer overall texture. If you want the texture feeling but want to cut back on fat, try pouring a tiny bit of milk over the dish instead, before baking. And last but not least, while I chose Ricotta cheese inside the rolls and Pecorino Romano on top, the other recipes usually use Ricotta cheese inside likewise, Parmesan cheese inside too, grated Mozzarella cheese on top of the pasta rolls over the Marinara, and eventually some more Parmesan cheese spread over the Mozzarella just minutes before baking comes to an end. Although it sounds absolutely delicious and rich, that’s why I went the lighter and healthier way!
- 12 hard (uncooked) lasagna sheets
- 1 liter of your homemade marinara sauce with mushrooms
- 1 tbsp of all-purpose flour
- 150 grams of spinach leaves
- 250 grams of Ricotta cheese
- 2 cloves of garlic, minced
- 1 raw egg
- salt and pepper
- a bit of Pecorino Romano (or grated Parmesan cheese if easier to find)
- Preheat the oven at 180 degrees C
- Mince the garlic and start cooking with a bit of olive oil in a pan, but don’t let them brown.
- Add in the pan the spinach leaves with 2 tbsp of hot water, cover with a lid and let simmer for about 10 minutes. Shred the spinach with a fork and transfer to a bowl to let it cool down a bit.
- Prepare the marinara sauce while the spinach leaves and garlic are cooling down.
- While the marinara sauce is simmering, heat water in a large saucepan to pre-cook the lasagna sheets.
- Gently take the lasagna sheets out of the saucepan and let them drain on a kitchen towel.
- Add the flour to the tomato sauce before the end and stir roughly.
- Get back to your spinach bowl. Combine it with a raw egg, the Ricotta cheese, salt and pepper.
- Spread a thin layer of Marinara sauce in the bottom of the baking dish.
- Put a spoonful of the spinach and Ricotta mix over each lasagna sheet, start rolling each sheet and put each roll in the baking dish, seam-face down.
- Cover the rolls with the rest of Marinara sauce.
- Top with freshly grated Pecorino Romano (or Parmeggiano Reggiano).
- Bake in the oven for 30 minutes or until the dish deliciously turned golden.
Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.