Spinach Lasagna roll-ups

Spinach is an essential component of this dish, so fresh and fleshy spinach gives a better result than frozen.
There are sure a lot of groceries where you’ll find spinach, but, if you are in Copenhagen area, we advice you to buy spinach at Mercatino delle verdure (Ca’- Cucina, Rebekkavej 49 – Hellerup). There you will find many other Italian fresh vegetables that Diego and Davide select carefully every week.


INGREDIENTS for 6 servings (for 2 rolls):

4 pasta fresca lasagna sheets (∼20 x 18 cm)
1 kg fresh spinach
150 gr butter
freshly grated parmesan cheese, to taste
salt and pepper

Rinse the spinach leaves thoroughly under cold running water.

Bring a pot of salted water to a boil. Add the spinaches and cook for about 2-3 minutes. Drain them into a colander and squeeze it very well until all liquid is drained.

In a small pot melt 50 gr of butter and sauté the spinach for about 10 minutes on low-medium heat. Add salt and pepper to taste.

To make one roll-up start from 2 pasta fresca sheets (like lasagna-pasta fresca sheets), moist with water one of the short side of a sheet and overlap the second sheet on the short side for about 1,5 cm.

Spread the spinach filling over pasta sheet leaving 1/2 cm clear along all sides (as shown in the picture). DSC_1638
Grate parmesan cheese all over the filling and roll the pasta sheet up.


Then wrap the roll tightly in a clingfilm suitable for oven, or in a cloth, tying tightly the ends with a kitchen string.


Fill a large saucepan (large enough to lay totally down the rolls) with water, and gently immerse the rolls into it. They have to be almost totally immersed in the water. Cover the saucepan and let it simmer on medium heat for 40 minutes. After 20 minutes turn the rolls upside down.

Meanwhile, in a small heavy-bottom pot melt 100 gr butter on low-medium heat until it is totally liquified and transparent.

After 40 minutes, extract the rolls from the boil, unwrap and let them cool for a few minutes.


As soon as you can, cut the rolls in slices around 1,5 cm thick. Lay the roll-ups on a large serving dish, pour on each melted butter and a generous handful of grated parmesan.

Serve immediately.


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