Lasagna Rolls with Spinach and Broccoli Rabe (Instant Pot)
Earlier this week I visited the farm for a class and realized there was very little around the stand. Scallions and broccoli rabe. Like most other local establishments, they have had a late season. I moved onto the class, but the broccoli rabe haunted me. The results were these lasagna broccoli rabe rolls. These lasagna rolls had been on my mind.
My Lasagna Rolls with Spinach Story
I was planning on working with something more interesting than the spinach and voila here was the broccoli raab. I adapted the recipe for the instant pot and we had perfection in less than 30 minutes.
I will mention that this recipe is just a little more involved than some of my other pasta recipes. There is a little time needed in the rolling exercise. However once done you will not have to deal with any of the cutting and shaping of the lasagna. The broccoli raab added just the perfect amount of assertiveness to this mellow and comforting dish. It holds its own with a nice sprinkling of crushed red pepper if you wish.
To fit in all the rolls into the instant pot (12 for the 4 of us) whttps://spicechronicles.com/creamy-simple-one-pot-pasta-with-broccoli/ith some small leftovers, I used a pot in pot technique. If you want to make this in a standard oven, just find a baking dish that will hold all the rolls. I am not a fan of excessive amounts of cheese, although the son certainly is. So, I finished these with fresh oregano and just a little Parmesan for character. To make it manageable, I used oven ready lasagna sheets, which are pre-cut into smaller sizes. These worked perfectly for all (4) of us with a couple of rolls to spare. So there you have it, another fun way to use up your seasonal bitter greens with your instant pot to boot.
Other Instant Pot pasta recipes includes creamy pasta with broccoli and for just a medley of the instant pot and broccoli, check out this instant pot broccoli recipe.
A gorgeous single serve alternative to lasagna, these lasagna rolls are made with broccoli raab.
Ingredients
- 1 bunch chopped fresh spinach
- 1 bunch chopped broccoli raab (can be subbed with any other bitter green of your choice)
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 small onion, finely chopped
- 1 teaspoon salt or to taste
- 1/2 cup ricotta cheese
- 1/2 cup diced mozzarella cheese plus 1/2 cup more for topping
- 12 sheets oven ready lasagna sheets
- 3/4 cup chopped diced tomatoes or jarred (such as pomi)
- 1 tablespoon olive oil
- 1 teaspoon crush red pepper flakes
Instructions
- Place the spinach and brocolli raab in the food processor and pulse a few times to chop.
- Heat a skillet and add the olive oil. After a minute add in the garlic and saute lightly. Add in the onion and the chopped greens and salt. Cook for 2 minutes.
- Place in a mixing bowl and add in the ricotta cheese and mozzarella cheese.
- Grease and prepare two stackable pots.
- Heat a large pot of water with some salt. Add a few lasagna sheets and cook for 2 to 3 minutes until soft enough to roll.
- Place on a plate. Spread with the filling staying sparse on the edges and roll up like a pinwheel. Brush with olive oil and arrange in the pan. I was able to get 4 rolls across the center and two on each side. Repeat with the remaining 6 rolls.
- Top with a little mozzarella. Add half the tomatoes with 1/4 cup water on each pan.
- Place 1 cup water in the instant pot. Place a trivet and place the two stacked pans over the trivet. Cover the top pan.
- Cover the instant pot and set to pressure cook for 4 minutes. Let the steam release naturally.
- Remove from the instant pot.
- Carefully remove the rolls on a serving dish. Drizzle with olive oil, crushed red pepper and the fresh oregano. Sprinkle with Parmesan and serve.
- For the Oven
- Preheat the oven to 350 degrees. Prepare the rolls as described for the instant pot. Cover with foil and bake for 25 minutes. Finish as described and serve.