Best Homemade Lasagna Recipe


This is homemade lasagna recipe are initially easy and playful dish. Inspired by the classic Cannelloni with ricotta and spinach, they  are prepared in a smaller size and seasoned with a tomato sauce, diced mozzarella and seasoned caciocavallo that gives a pleasant flavor to the delicacy of the dish. 

An idea to add to the 40 easy recipes perfect for a Sunday family lunch . If you are looking for first courses of baked pasta that are not too substantial, try the Lasagne with eggplant and ricotta or Cannelloni with pumpkin and ricotta . 

If you want to try your hand at preparing egg pasta, here are our recipes: egg pasta and gluten-free egg pasta . 

Homemade Lasagna Recipe

Baked lasagna rolls stuffed with ricotta and spinach are a delicious first course with an easy recipe , starting from ready-made egg puff pastry. With a simple tomato sauce, mozzarella and a sprinkling of caciocavallo are perfect for sunday lunch.
Servings 4 portions
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins


  • 6 sheets fresh egg lasagna
  • 400 grams cottage cheese
  • 250 grams washed leaf spinach
  • 200 grams tomato
  • 125 grams fiordilatte
  • 1 egg
  • 50 grams granted Grana Padano
  • 50 grams grated aged caciocavallo
  • 1 clove garlic basil
  • nutmeg
  • extra virgin olive oil
  • salt
  • pepper


  • First, prepare the tomato sauce with which you will season the lasagna rolls in the oven: in a saucepan, flavor the oil with the peeled and halved garlic. Add the tomato puree, add salt, pepper and bring to a boil. Lower the heat, cover with the lid and cook until the sauce has shrunk. Withdraw and set aside. In another saucepan, collect the cleaned and washed spinach leaves, add a little water and a pinch of salt. Cover and cook over low heat.
  • Drain the spinach, let it cool and squeeze it very well with your hands in order to remove as much water as possible. Finely chop them with a knife and collect them in a bowl with the ricotta, egg and grated parmesan. Add salt and pepper, a pinch of nutmeg if you like and mix everything to mix.
  • Boil the pasta sheets in lightly salted boiling water, to which you have added a drizzle of oil, and cook until al dente. Drain them, cool them under running water and let them dry on a clean kitchen towel. Spread them one at a time on a cutting board and distribute a generous spoonful of the prepared filling over them. Distribute it well with the back of the spoon and roll from one end to the other. With a knife cut the cylinder in half so as to obtain 2 rolls. Proceed in this way until all the ingredients are used up: you will have to obtain 12 rolls in all.
  • Grease an oven dish with oil and veil the bottom with a spoonful of tomato sauce. Lay the lasagna rolls side by side and arranged in two rows. Spread the rest of the tomato sauce and the well-dried and diced mozzarella on their surface. Sprinkle with the grated caciocavallo and cook in a preheated oven at 200 ° for about 25-30 minutes.
  • Take the lasagna rolls out of the oven, let them settle for a few minutes and serve them immediately afterwards.
Calories: 487kcal
Course: Appetizer
Cuisine: Italian
Keyword: Baked, Cheesecake, dinner, Lasagna, Pasta

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