Spinach and Ricotta Lasagna Rolls
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Description
These lasagna rolls with ricotta and spinach are a tasty alternative to homemade lasagna. If you can find some fresh pasta dough, they won't require much work. [Recipe originally submitted to Allrecipes.it]
Ingredients
- 2 ½ cups all-purpose flour
- 3 eggs
- 1 ½ tablespoons olive oil
- ½ teaspoon salt
- 1 bunch fresh spinach
- 2 tablespoons water
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 clove garlic, crushed
- 1 (7 ounce) container ricotta cheese
- 1 teaspoon ground nutmeg
- salt and ground black pepper to taste
- 3 ½ tablespoons butter
- 6 fresh sage leaves
- 3 tablespoons grated Parmesan cheese
Directions
- 1. Place flour on a work surface and make a well in the center. Add eggs, olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- 2. Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, 1 tablespoon butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
- 3. Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper.
- 4. Roll out pasta dough on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
- 5. Soak a large piece of parchment paper in water and squeeze out well. Wrap lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
- 6. Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly. Slice the roll into 1/2-inch pieces and place in a casserole dish.
- 7. Preheat the oven to 350 degrees F (175 degrees C).
- 8. Melt 3 1/2 tablespoons butter in a skillet over medium heat until it starts to foam. Add sage leaves and coat with butter. Cook for 1 minute; remove sage leaves. Drizzle butter over lasagna roll pieces in the casserole dish and sprinkle with Parmesan cheese.
- 9. Bake in the preheated oven until golden, about 10 minutes.
Nutrition Facts
serving: 6 servings
calories: 411.6 kcal
carbohydrates: 44.3 g
protein: 15.6 g
saturated fat: 9.3 g
cholesterol: 129.7 mg
sodium: 453.4 mg
fiber: 2.8 g
sugar: 0.9 g
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