Lasagna rolls filled with minced meat and ricotta from the oven

Name: lasagna rolls filled with minced meat and ricotta from the oven
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g fresh spinach; 250 g ricotta bin; 2 onion; 1 el traditional olive oil; 300 g Italian seasoned minced meat; 2 pot Oliver tomato and basil pasta sauce; 250 g fresh lasagne sheets bin; 150 g grated cheese for oven gratin bag

Rolls of lasagne, stuffed with ricotta, minced meat, spinach and tomato sauce.

Ingredients

Kitchen Stuff

1 blender
1 baking dish (25 x 15 cm)

Directions

Preheat the oven to 180 ° C.
Heat a frying pan without oil or butter and allow the spinach to shrink on low heat.
Let the spinach drain well in a colander. Put with the ricotta in a high beaker and puree with the hand blender until a smooth mixture.
Clean the onions and cut them. Heat the oil in the frying pan and fry the onion and minced meat in 5 minutes.
Add the ricotta spinach mixture and season with salt and pepper.
Divide the pots of pasta sauce over the baking dish. Halve the lasagne sheets in length.
Spread 2 tbsp of the minced meat mixture over a lasagne sheet and roll up. Repeat until all sheets are filled.
Carefully place the rolls so that the filling does not fall out, upright close together in the oven dish in the pasta sauce.
Sprinkle the dish with the cheese.
Place the oven dish in the middle of the oven and bake for approx. 30 minutes until golden brown and done.