Baked Spinach and Ricotta Rotolo
Description
This dish is much like cannelloni but easier to do and tastier too! It looks complicated, but it really isn't. Serve it for guests and they will think that you are a chef!
Ingredients
8 fresh lasagna sheets- 6 inches x 14 1/2 inches
½ c. Mozarella cheese, shredded
freshly grated parmesan cheese, for serving
Filling:
8 oz. frozen spinach , chopped
1 lb. ricotta cheese
1 egg
⅓ c. grated Parmesan cheese
1 garlic clove, minced
¼ fresh nutmeg, grated, or ⅛ tsp. nutmeg powder
½ t. salt
black pepper
Sauce:
24 oz. passata or canned crushed tomatoes
1 brown onion, diced
2 cloves garlic, minced
handful basil leaves
2 T. olive oil
1 t. sugar
½ t. salt
black pepper
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 300F.
Tomato Sauce:
Heat oil in a 9 inch ovenproof pan over medium high heat. Add garlic and sauté for 10 seconds then add onion. Cook onion until translucent and starting to turn golden, then add the remaining Tomato Sauce ingredients. Simmer for 2 minutes to marry the flavors together, then remove from heat.
Reserve 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end.
Filling:
Defrost the spinach in the microwave on high power for 2 minutes. Squeeze excess water out of the spinach using your hands, then place in a large bowl.
Add remaining filling ingredients and mix well to combine.
Assembly:
Lay out the lasagna sheets with the shorter ends in front of you so that they roll up fatter than cannelloni.
Place ⅓ cu. (packed) filling onto the lasagna sheet. Dab some water on the ends furthest away from you to seal the rolls, then roll up starting from the ends closest to you. Finish with the seal down. Continue with remaining lasagna sheets.
Cut rolls into 3 so each piece is 1.5 inches wide. Place the rolls into the tomato sauce with the filling facing up. Drizzle the reserved Tomato Sauce over the rotolo, then bake for 20 minutes.
Remove from oven and scatter the mozzarella over the tops. Return to oven for 10 minutes or until the cheese is bubbly and golden.
Let stand for 5 minutes before serving.