These are lasagna sheets rolled around a beef, spinach, and ricotta filling, then baked under tomato passata and mozzarella. Each roll is a self-contained portion, which makes serving a crowd straightforward — no fighting over corner pieces or uneven slices. At 398 calories per serving with 28g of protein, they fill people up without anyone needing seconds to feel satisfied.
Why this recipe works
Two things make this work. First, browning the beef properly — breaking it up and letting it cook 8–10 minutes until genuinely browned, not just grey — builds the savory base the whole filling depends on. Rushing this step leaves the filling tasting flat. Second, placing the rolls seam-side down in the baking dish keeps them from unraveling during the 25-minute bake. The passata poured over the top does double duty: it keeps the pasta moist and prevents the exposed edges from drying out in the oven.
Ingredient notes
- Tomato passata: This is smooth, uncooked strained tomatoes — thinner than tomato paste, less chunky than crushed tomatoes. If you can’t find it, blend a can of whole peeled tomatoes until smooth. It works the same way.
- Ricotta: Whole-milk ricotta holds together better when rolled and baked. Low-fat versions can turn watery and make the filling slide out.
- Lasagna sheets: Oven-ready sheets save time and work well here. If you use regular dried sheets, cook them just short of al dente — they’ll finish in the oven and won’t turn mushy.
- Ground beef: 250g is enough for four rolls. An 80/20 blend gives the filling enough fat to stay moist; leaner beef can make the filling dry after baking.
Make-ahead notes
You can assemble the rolls up to 24 hours ahead, cover the baking dish tightly with plastic wrap, and refrigerate. Pull the dish out while the oven preheats so it isn’t stone cold going in — add 5 minutes to the bake time if it’s coming straight from the fridge. Leftovers keep well for 3 days covered in the fridge. To reheat, add a splash of water or extra passata to the dish before covering with foil and warming at 160°C (325°F) for 15–20 minutes; this stops the pasta from drying out. For freezing, assemble without the mozzarella topping, freeze for up to 2 months, thaw overnight in the fridge, add the cheese, and bake as directed.
If something goes sideways
- The rolls fall apart when you lift them: The filling was probably too wet. Next time, let the beef and passata mixture simmer a full 5 minutes uncovered so excess liquid cooks off before you spread it on the sheets.
- Pasta is tough after baking: The sheets weren’t hydrated enough going in. Make sure oven-ready sheets are fully covered by sauce on top and bottom — exposed pasta won’t soften properly in 25 minutes.
- Filling squeezes out the ends during baking: You overfilled the sheets. A thin, even layer of ricotta and a modest spoonful of beef mixture is enough — the filling expands slightly as it heats.
- Cheese is browned but the center is still cold: Cover the dish loosely with foil for the first 15 minutes, then remove it for the final 10 so the cheese can brown without the rolls overcooking on the outside while staying cold inside. Skip the garnish of fresh herbs — not worth the extra dish when the rolls are already well-flavored.
- Beef reads undercooked: Ground beef must reach 160°F (71°C) internally. If you’re unsure, use an instant-read thermometer in the center of a roll before serving.
Beef Mince and Spinach Lasagna Roll-Ups
Ingredients
250 g ground beef (minced beef) - preferably organic for richer flavor
1 cup spinach - fresh, roughly chopped
1 medium white onion - diced
2 cloves garlic - minced- 1 cup tomato passata - organic for best taste
1 tsp Italian seasoning
8 pieces lasagna sheets - pre-cooked or oven-ready
1 cup ricotta cheese - whole milk for creaminess
1 cup mozzarella cheese - shredded
2 tbsp olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes, then add the minced garlic and cook until fragrant.
- Add the beef mince to the skillet, cooking until browned while breaking it up with a spoon, about 8-10 minutes. Season with salt, pepper, and Italian seasoning.
- Stir in the chopped spinach and cook until wilted.
- Reduce heat to low, add the tomato passata, and let simmer for 5 minutes.
- Lay the lasagna sheets on a clean surface. Spread a thin layer of ricotta cheese over each sheet, then spoon the beef and spinach mixture on top.
- Roll each lasagna sheet tightly and place in a baking dish seam-side down. Top with remaining passata and sprinkle with shredded mozzarella cheese.
- Bake in a preheated oven at 180°C (350°F) for 25 minutes until cheese is bubbling and golden.
Notes
Nutrition
Frequently asked questions
Can I make this with a different ground meat?
Yes — ground turkey or chicken work well as swaps. If you use ground poultry, cook it to an internal temperature of 165°F (74°C) and make sure no pink remains; poultry takes slightly longer to brown than beef.
How do I keep the rolls from drying out in the oven?
Make sure every roll is covered with passata before baking — bare pasta dries and toughens. If your baking dish is wide and the sauce is spread thin, add a few extra tablespoons of passata or a splash of water before it goes in the oven.
Can I double this recipe to feed more people?
Doubling is straightforward — use a larger baking dish or two standard ones side by side. Keep the oven at 180°C (350°F) and check at 25 minutes; a fuller dish may need an extra 5–8 minutes for the cheese to bubble properly across the whole surface.
What to cook next
- Beef Ricotta Lasagna Rolls
- Creamy Beef Spinach Pasta
- Layered Beef Enchilada Casserole
- Beef Lombardi Casserole Recipe
