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Spinach American Lasagna Roll-Ups

Cooking Time: 60 minutes


  • 8-9 sheets Perfetto American Lasagna
  • Meat Sauce
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • ½ tsp fennel seeds
  • ½ tsp thyme
  • 300 gm ground beef
  • 3 C prepared marinara sauce
  • Salt and pepper to taste
  • Ricotta & Spinach Filling
  • 250 gm ricotta cheese
  • 125 gm cottage cheese
  • 2 C mozzarella cheese, shredded
  • ½ C grated parmesan cheese
  • ½ C sour cream
  • 1 egg
  • ½ tsp nutmeg, grated
  • 200 gm frozen spinach, thawed, drained well
  • ¼ C fresh parsley, chopped
  • Salt and pepper to taste


  • 1.
    Preheat the oven to 180C with a rack in the center.
  • 2.
    In a large pot, bring water to a boil with salt and a touch of oil. Cook lasagna sheets for 10-12 minutes, and drain. Arrange them over a large baking sheet and keep aside.
  • 3.
    Make the meat sauce: In a pot over medium heat, add olive oil, onion, garlic, fennel, and thyme. Cook for a few minutes until fragrant and softened.
  • 4.
    Add the beef and brown really well for 5-6 minutes. Top with marina, season with salt and pepper, and bring to a simmer. Cover, turn off the heat and set aside.
  • 5.
    For the filling: In a large mixing bowl, stir in ricotta, cottage cheese, sour cream, half of parmesan, half of mozzarella, egg, nutmeg, salt and pepper.
  • 6.
    Add spinach and parsley and mix well.
  • 7.
    Spread 2-3 tablespoons of cheese mixture evenly on each lasagna sheet, and roll them up gently.
  • 8.
    In a large baking dish, spread half of the meat sauce at bottom, add lasagna rolls (seam side down), and top with remaining sauce. Sprinkle over mozzarella and remaining parmesan cheese.
  • 9.
    Cover with a lid or foil, and bake for 30 min until hot and bubbly. Uncover and broil until the cheese is lightly golden.
  • 10.
    Garnish lasagna rolls with fresh parsley and serve.

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