Recipe Box, Lemon Ricotta Lasagna Rolls with Spinach, Fennel & Basil
Just in time for Mother’s Day, these light lemon ricotta lasagna rolls are elegant, yet surprisingly simple
The filled noodles are nestled on a bed of sauteed spinach, fennel and shallot, topped with Parmesan and finished with a little brown butter and fresh basil
They look sinful but they’re really not…well, maybe just a little…
Sauté fennel and shallot in butter and olive oil for 4-5 minutes, then add garlic and spinach and wilt it down
Remove the vegetables and add remaining butter, and cook until golden. Set aside
Meanwhile cook lasagna noodles and make filling by mixing lemon zest, juice, salt, pepper, Parmesan with ricotta
Place vegetables in the bottom of a baking dish
Divide filling between noodles, placing dollops of filling down the noodle length, spread into an even layer, roll up, and place on the vegetable bed
Sprinkle with Parmesan and bake* at 350 for 20 minutes
*or cover and refrigerate until baking, additional cooking time will be required if dish is cold
Heat brown butter for 30-60 seconds, pour over rolls right before serving and sprinkle with basil
Lemon Ricotta Lasagna Rolls with Spinach, Fennel & Basil
Ingredients
- 6 lasagna noodles
- 1 cup ricotta cheese
- 6 oz fresh spinach leaves
- 1 bulb fennel
- 1 shallot
- 1 clove garlic minced
- 3 oz. shredded Parmesan divided
- zest of 1 lemon
- juice of 1/2 lemon
- 3 T unsalted butter divided
- 1 T olive oil
- fresh basil leaves
Instructions
- Trim fennel top and slice off bottom. Slice, discarding core pieces. Chop shallot.
- Cook noodles in boiling salted water until al dente, or just done. Drain.
- Saute shallot and fennel in 1 T butter and olive oil for 3-4 minutes. Add garlic and spinach. Cook and stir until spinach wilts down. Remove vegetable mixture to a small baking dish.
- Add remaining butter to skillet and cook over medium heat, stirring, until butter turns golden. Pour butter into a measuring cup and set aside.
- Mix ricotta with lemon zest, lemon juice, 2 oz. Parmesan, salt & pepper. Spread on lasagna noodles, roll up and place atop greens in baking dish. Sprinkle with remaining Parmesan. Cover and refrigerate before baking at this point if desired.
- Bake uncovered at 350 until heated through, about 20 minutes. A cold dish will take longer. Cover during baking to keep cheese from getting too brown or the noodles dry if necessary.
- Warm browned butter in microwave for 30-60 seconds and pour over rolls before serving and garnish with basil chiffonade
Enjoy!
🍋 🍋 🍋 🍋 🍋 🍋
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Celebrate and Decorate,
Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Lori’s Culinary Creations, Moonlight and Mason Jars
Full Plate Thursday Foodie Friday & Everything Else
Share it One More Time Delicious Dishes Recipe Party Foodie Friends Friday
Comments
21 Responses to “Recipe Box, Lemon Ricotta Lasagna Rolls with Spinach, Fennel & Basil”Trackbacks
Check out what others are saying...-
[…] Lemon Ricotta Lasagna Rolls […]
-
[…] Lemon Ricotta Lasagna Rolls are so pretty, […]
RSS - Posts
This one looks really good. And very pretty presentation, too. It looks like it might also be a good dish to make many of for a dinner party, serve with a salad, nice crusty bread and white wine.
Oh my word! This looks like fancy restaurant fare!
Your lemon ricotta lasagna rolls look delicious and are perfect Mother’s Day fare Jenna! I agree with marmeladegypsy, pass the wine 🙂
Yes, cheers! >
These look amazing! Not too sinful, either. The spinach balances it out. 😉
Oh Jenna, this dish is calling this mother!!! Pining for it.
Sent from my iPhone
>
Oh how delish these look!!!!’ I definitely want!!
Lemon and ricotta sounds like a perfect pairing…I have never met a pasta dish I didn’t like! It looks delicious
Oh my this looks amazing….any mom would love to be treated with this delicious dish!!!
Thanks Shirley, my husband loved this! But he did have a big juicy steak on the side 😂
Wow Jenna, these lemon ricotta lasagna roll ups look so pretty and sound so delectable. Also, your coconut poke cake would be the perfect ending. I like how you treat yourself for Mother’s Day. We deserve it, don’t we? Happy Mother’s Day to you, dear Jenna!
haha, thanks Julie!! >
Sorry Kitty! Please forgive my mistake! Happy Mother’s Day!
Sounds like a very nice dish Jenna:@)
Awesome looking!…
Wow…I bet these are heavenly! YUM! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Hi Jenna,
I pinned your awesome Lasagna Rolls, can’t wait to taste these! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
Miz Helen
Such a tasty dish. Love the flavors. They are so different than just lasagna. Thanks for sharing at DI&DI Jenna.
Now that looks good, so creamy and packed with flavor!