Lasagna spirals are a delicious European Italian baked lunch dish, made with eggs, ricotta cheese, mozzarella cheese , parmesan cheese and spaghetti sauce. Nuts-free and soy-free!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 74 mins – easy
🍽 4 servings – 563 kcal per serving
- 12 lasagna sheets pasta
- 2 eggs
- 2¼ cups spinach
- 2 cups ricotta cheese
- 7 oz mozzarella cheese
- ⅓ cup Parmesan cheese
- 4 cups spaghetti sauce
- 1 cup basil
- 1 knife
- 1 baking dish
- 1 grater
- 1 aluminum foil
- 1 oven
- 1 plate
- 1 fork
- 1 bowl
Chop basil and spinach.
Grate parmesan cheese with a grater.
Transfer the grated parmesan cheese to a plate.
Grate mozzarella cheese with a grater.
Transfer the grated mozzarella cheese to a plate.
Crack eggs in a bowl and whisk with a fork. Add chopped spinach, basil, ricotta cheese, 3 oz grated mozzarella cheese, and grated parmesan cheese to the bowl. Whisk the mixture well to get a cheese mixture.
Fill the lasagna sheets with the cheese mixture and wrap them to get lasagna rolls.
Spread 1 cup of spaghetti sauce to a baking dish and transfer lasagna rolls to it, then spread 3 more cups of sauce over the top and cover the baking dish with aluminum foil.
Preheat the oven to 350°F for 12-15 minutes.
Put the baking dish in the oven and bake for 45 minutes. Take the dish out of the oven and remove the aluminium foil. Scatter 4 oz of grated mozzarella cheese over it and put it back in the oven for 15 more minutes.
Take the baking dish out of the oven to get lasagna spirals.
It’s ready to be served !