Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Recipe image is temporarily unavailableSaved image, when available
Recipe details
Fresh Ruffled Lasagne Roulade with Tomato and Parmesan
Fresh ruffled lasagne sheets are blanched, filled with ricotta, wilted spinach, garlic, and Parmesan, rolled, and baked in tomato passata until tender. A dinner idea with ingredients and cooking steps in one place.
≈ 52 kcal/100 g · ≈ 725 kcal/serving
50 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh ruffled lasagne, durum-wheat semolina, no filling90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick
tomato passata120 g
finely grated Parmesan25 g
whole-milk ricotta100 g
fresh baby spinach50 g
olive oil15 ml
garlic, minced3 g
water for blanching pasta1,000 ml
salt1 g
Cookware and utensils
Large pot
Baking sheet
Parchment paper
Skillet
Mixing bowl
Instant-read thermometer
Directions
01
Bring the measured water and salt to a boil in the large pot.
Products
water for blanching pasta — 1,000 ml; salt — 1 g
Action
Boil
Time
8 min
Temperature
Boiling water
02
Blanch the fresh lasagne sheets one at a time for 45 seconds
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick
Action
Blanch
Time
2 min
Temperature
Boiling water
03
lift each sheet out with tongs
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick
Action
Blanch
Time
2 min
Temperature
Boiling water
04
Lay the blanched sheets separately on oiled parchment so they do not stick or tear.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick; olive oil — 15 ml
Action
Separate
Time
2 min
Temperature
Room temperature
05
Wilt the spinach and garlic in half of the olive oil in the skillet
Spread the filling over the sheets and roll each sheet tightly from a short edge.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick; whole-milk ricotta — 100 g; fresh baby spinach — 50 g; finely grated Parmesan — 25 g
Action
Roll
Time
5 min
Temperature
Room temperature
09
Spread the passata in a small baking dish and place the roulades seam-side down on top.
Products
tomato passata — 120 g
Action
Arrange
Time
3 min
Temperature
Room temperature
10
Bake the roulades until the sauce bubbles and the pasta is tender.
Products
tomato passata — 120 g; fresh ruffled lasagne, durum-wheat semolina, no filling — 90 g · Each sheet: approximately 20 cm long × 10 cm wide × 1 mm thick
Action
Bake
Time
18 min
Temperature
190°C / 375°F oven
11
Sprinkle the remaining Parmesan over the hot roulades.
Products
finely grated Parmesan — 25 g
Action
Finish
Time
1 min
Temperature
Hot, just baked
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
