Summer recipes

Summer Lasagna Rolls (Italy)

lasaAuthor: Maria Laura Calia, Italy

Do you know that feeling when you’re craving a big plate of delicious and creamy lasagne, but it’s definitely too hot to turn on the oven? Well, being italian and great fan of meat free lasagne, I know what I mean. Therefore, here I am with a healthy and fresh summer version of this beloved dish.

Ingredients (serves 2):

4 lasagna sheets

For the filling:
• 200 gr ricotta cheese (or silken tofu for a vegan version)
• 50 gr fresh baby spinach
• 1 tbs olive oil
• 1 tbs lemon juice
• spices to taste (salt, black pepper, garlic powder)

For the sauce:
• 200 gr cherry tomatoes
• 4 sundried tomatoes
• 2 spring onions (only the white part)
• 1 tbs olive oil
• 1 tsp salt
• pinch of sugar
• fresh basil


  1. Chop the spinach and season with olive oil, lemon juice, salt, pepper and garlic powder.

  2. Add the ricotta cheese (or the tofu) and stir well to combine. Set aside.

  3. Soak the sundried tomatoes in hot water for 10/15 minutes. Meanwhile, cut the fresh tomatoes and remove the seeds.

  4. Blend all the ingredients for the sauce, except the basil, adding a splash of water if necessary. Chop the basil and add it to the sauce. Set aside.

  5. Boil the lasagna sheets in salted water, following the instruction on the package.

  6. Assemble the rolls by spreading 2 tbs of filling on each one. Roll it and cut in half.

  7. Serve with plenty of fresh tomato sauce and enjoy!


1 thought on “Summer Lasagna Rolls (Italy)”

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