Spinach and Ricotta Lasagna Rolls
Breville Test Kitchen

Breville Test Kitchen

Spinach and Ricotta Lasagna Rolls

This classic, yet simple, recipe uses fresh lasagna sheets rolled around a creamy ricotta and spinach filling, nestled in a delicious marinara sauce and topped with melting mozzarella and parmesan.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr 45 mins total time

30 mins active time


Serves 4



  • spinach icon
    7 oz spinach

    stems removed

  • olive oil icon
    2 tbsp olive oil


  • small onion icon
    1 small onion

    finely chopped

  • clove garlic icon
    3 cloves garlic

    divided, minced

  • ricotta cheese icon
    1 lb ricotta cheese
  • lemon icon
    1 lemon
  • kosher salt icon
    1 tsp kosher salt


  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • can crushed tomatoes icon
    28 oz can crushed tomatoes
  • fresh lasagna sheet icon
    8½ oz fresh lasagna sheets

    (eight 6-inch squares)

  • white sugar icon
    2 tsp white sugar
  • shredded mozzarella cheese icon
    1 cup (3½ oz) shredded mozzarella cheese
  • grated parmesan cheese icon
    ¼ cup (¾ oz) grated parmesan cheese


  • 1Plunge the spinach in boiling water for 30 seconds then transfer to a bowl of iced water to stop it from cooking.
  • 2Drain the spinach. Squeeze out the excess liquid and cut into ½-inch pieces.
  • 3Place a saucepan over medium heat, add 1 tablespoon oil and onion and cook, stirring occasionally, for 3 minutes, or until starting to soften. Add the garlic and continue cooking for 1 minute, or until fragrant. Transfer to a heatproof bowl.
  • 4Add the spinach and ricotta to the onion mixture and stir to combine. Grate the lemon zest over the bowl to capture the zest and oil. Season with salt and pepper. Set the bowl aside.
  • 5Place a saucepan over medium heat, add the remaining 1 tablespoon oil and garlic and cook, stirring for 1 minute, or until golden brown. Add the tomatoes, remaining salt and sugar and stir to combine. Pour the sauce into a 12-inch x 7½-inch x 2-inch baking dish.
  • 6Place approximately 1/3 cup of the filling onto a lasagna sheet along bottom edge and roll to enclose the filling. Repeat with the remaining sheets and filling.
  • 7Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 45 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 8Place the lasagna rolls in the dish, gently pressing the join side down into the sauce. Sprinkle with the mozzarella and parmesan.
  • 9To prevent sticking, top with parchment paper and then cover with foil.
  • 10Once preheated, place the dish in the oven and cook for 45 minutes. When the Rotate Remind signals, remove the foil and parchment paper and continue cooking.
  • 11The cannelloni should be golden brown and bubbling. If not, cook it a little longer.
  • 12Cool for 10 minutes before serving.
Main course

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