Lasagna rolls with ricotta and spinach
Lasagna rolls with ricotta and spinach, a tasty and creamy version of baked pasta! Fresh pasta rolls are similar to lasagna and can be prepared in a short time. A first course on Sundays and for special occasions such as parties, lasagna rolls with ricotta are also perfect to prepare in advance and if you use all fresh ingredients, they are practical to freeze and to keep ready directly to bake. The swivels or swallow's nests or romanelle, yes in Rome they are called that, but I don't know why I'm honest. Anyway I said that the ricotta lasagna rolls can be prepared in many ways and with the ingredients you like best, with meat or with vegetables and with cold cuts and cheeses, fresh pasta rolls are a tasty and hearty first course You can also make vegetarian lasagna rolls by preparing them only with vegetables and cheese just like these that I propose but instead of spinach you can use the Favorite vegetables, oh I forgot! Even salmon during the holidays! In short, get busy, there are so many ideas! In the meantime, let's see how to prepare the rolled lasagna that I propose, gourmets follow me! Let's see how to make lasagna rolls with ricotta and spinach! And if you try them... let me know!
INGREDIENTS
4 lasagna sheets500 g spinach400 g ricotta cheese1 eggparmesannutmegsalt
For the béchamel sauce500 ml milk50 g butter50 g floursaltnutmeg
Preparation
First prepare the béchamel sauce. Melt the butter in a saucepan. When it is well melted, add the flour and mix quickly. Add the milk a little at a time, stirring constantly. Stir the béchamel sauce over moderate heat until it is thick, add a pinch of salt, a sprinkling of nutmeg if you like, and set aside. Clean and wash the spinach well. Blanch them in a pot with water. When they are soft, drain them and leave them in the colander for at least 1 hour, so that they cool down and have lost all the excess water. Transfer the spinach to a bowl and chop with kitchen scissors. Add the ricotta, egg, Parmesan cheese, salt and nutmeg. Mix well with a fork. If you prefer, you can also chop the filling with a hand blender. Put a pot with plenty of water on the stove. As soon as it boils, dip the lasagna sheets one at a time. Leave them in boiling water for a few seconds and drain them with a slotted spoon. Place them on a cloth or a sheet of parchment paper. Overlap the lasagna sheets so that the edges come together. Spread the surface with the ricotta and spinach filling. Add a sprinkling of Parmesan cheese. Roll the dough on itself in order to obtain a lasagna roll. Cut the lasagna rolls with ricotta and spinach with a sharp knife. Sprinkle the bottom of a baking dish with more béchamel sauce. Place the ricotta and spinach lasagna rolls on top. Complete with another ladle of béchamel sauce and a sprinkling of Parmesan cheese. Bake the ricotta and spinach lasagna rolls in a preheated static oven at 200°C for about 25 minutes. Take them out of the oven and enjoy them hot!
Lasagna rolls with ricotta and spinach, a tasty and creamy version of baked pasta! Fresh pasta rolls are similar to lasagna and can be prepared in a short time. A first course on Sundays and for special occasions such as parties, lasagna rolls with ricotta are also perfect to prepare in advance and if you use all fresh ingredients, they are practical to freeze and to keep ready directly to bake. The swivels or swallow's nests or romanelle, yes in Rome they are called that, but I don't know why I'm honest. Anyway I said that the ricotta lasagna rolls can be prepared in many ways and with the ingredients you like best, with meat or with vegetables and with cold cuts and cheeses, fresh pasta rolls are a tasty and hearty first course You can also make vegetarian lasagna rolls by preparing them only with vegetables and cheese just like these that I propose but instead of spinach you can use the Favorite vegetables, oh I forgot! Even salmon during the holidays! In short, get busy, there are so many ideas! In the meantime, let's see how to prepare the rolled lasagna that I propose, gourmets follow me! Let's see how to make lasagna rolls with ricotta and spinach! And if you try them... let me know!
INGREDIENTS
4 lasagna sheets
500 g spinach
400 g ricotta cheese
1 egg
parmesan
nutmeg
salt
For the béchamel sauce
500 ml milk
50 g butter
50 g flour
salt
nutmeg
Preparation
First prepare the béchamel sauce. Melt the butter in a saucepan. When it is well melted, add the flour and mix quickly. Add the milk a little at a time, stirring constantly. Stir the béchamel sauce over moderate heat until it is thick, add a pinch of salt, a sprinkling of nutmeg if you like, and set aside. Clean and wash the spinach well. Blanch them in a pot with water. When they are soft, drain them and leave them in the colander for at least 1 hour, so that they cool down and have lost all the excess water. Transfer the spinach to a bowl and chop with kitchen scissors. Add the ricotta, egg, Parmesan cheese, salt and nutmeg. Mix well with a fork. If you prefer, you can also chop the filling with a hand blender. Put a pot with plenty of water on the stove. As soon as it boils, dip the lasagna sheets one at a time. Leave them in boiling water for a few seconds and drain them with a slotted spoon. Place them on a cloth or a sheet of parchment paper. Overlap the lasagna sheets so that the edges come together. Spread the surface with the ricotta and spinach filling. Add a sprinkling of Parmesan cheese. Roll the dough on itself in order to obtain a lasagna roll. Cut the lasagna rolls with ricotta and spinach with a sharp knife. Sprinkle the bottom of a baking dish with more béchamel sauce. Place the ricotta and spinach lasagna rolls on top. Complete with another ladle of béchamel sauce and a sprinkling of Parmesan cheese. Bake the ricotta and spinach lasagna rolls in a preheated static oven at 200°C for about 25 minutes. Take them out of the oven and enjoy them hot!
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