Lasagna RollsRecipe By: Pheona Wright
You could also use 7-inch x 3-1⁄2 inch dried lasagna sheets instead of ruffled noodles without having to adjust the rest of the recipe. They will look similar to cannelloni.
- 1 lb. ricotta (low-fat is fine)
- 1 300-g box frozen chopped spinach, thawed, squeezed dry
- 1 large egg, lightly beaten
- 3⁄4 cup grated Parmesan
- 1⁄4 tsp freshly grated nutmeg
- Salt and pepper, to taste
- 12 dried lasagna noodles (10″ x 2″)
- 2 1⁄2 cups tomato sauce, preferably homemade
- 1⁄4 cup grated Parmesan
- 1 200-g ball fresh mozzarella, drained, sliced
- Extra-virgin olive oil, for serving
Directions Yield: Serves 6
- To make filling, place ingredients in medium bowl. Mix thoroughly. Cover and refrigerate until ready to use, up to 1 day.
- To make lasagna rolls, bring large pot of salted water to boil. Cook noodles according to instructions on package. Drain in colander. Rinse briefly under cold water. Drain again. Transfer noodles to parchment-lined baking trays.
- In large, shallow baking dish, spread 1 cup tomato sauce into thin layer. Spread 1⁄4 cup of filling on each noodle. Roll up noodles and place in dish seam side down, leaving 1⁄4 inch space between each. Spoon remaining tomato sauce evenly over rolls. Sprinkle with Parmesan. Top with mozzarella. Cover and refrigerate until ready to bake, up to 1 day.
- Bring rolls to room temperature. Preheat oven to 375°F. Cover baking dish with foil. Bake 25 minutes. Remove foil and continue baking until cheese melts and sauce bubbles, another 10 to 15 minutes. Drizzle with oil to serve.