Lasagna is one of those typical dishes from Italian culinary tradition that identifies us worldwide; it’s the classic family Sunday dish and festive occasions.
It can be prepared in various ways, simply by changing the filling while the pasta sheets are generally made with fresh egg pasta.
Today, however, I propose the recipe for lasagna rolls filled with spinach, ricotta, and mozzarella.
The uniqueness of this lasagna is that it is prepared with dried durum wheat pasta strips (with wavy edges), on which a layer of filling is spread before being rolled on themselves.
The result is a delicious and easily portionable baked pasta, which I find more scenic than the classic lasagna.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.5 oz curly lasagna
- 24.7 oz tomato purée
- 1 lb 1.5 oz spinach, cooked, boiled
- 14 oz ricotta
- 3 oz grated Parmesan cheese
- 1 cup béchamel sauce
- 7 oz mozzarella
- 2 tbsp butter
- to taste salt
- to taste nutmeg
- A few leaves basil
Tools
- 1 Pot
- 1 Earthenware dish
- 1 Baking dish
- 1 Colander
- 1 Tongs
- 1 Ladle
- 1 Plastic wrap
Steps
To prepare the lasagna rolls, start with the sauce.
In a pot, boil the tomato purée for 30 minutes seasoned with a drizzle of oil, salt, and basil leaves.
In the meantime, melt the butter in a dish and sauté the spinach seasoned with salt and a pinch of nutmeg.
Once well-flavored, transfer the spinach to a bowl (you may chop them a little if you wish) and add Parmesan, ricotta, and mozzarella.
Add 2 tablespoons of béchamel as well and mix well so that it incorporates with the other ingredients.
Cover the bowl with plastic wrap and transfer it to the fridge.
While the filling rests in the fridge, cook the curly lasagna, a few at a time, in salted boiling water with a drizzle of oil to prevent the pasta from sticking. Refer to the cooking times on the package instructions.
I lifted mine with tongs after 3-4 minutes.
As you remove them from the water, place the lasagna in a colander.
Once the lasagna is cooked, proceed with filling them.
Spread the ricotta and spinach cream on each lasagna strip, then roll them up.
On the bottom of a baking dish, pour a few ladles of tomato sauce, along with a little béchamel, then place the lasagna rolls on top and cover them with more sauce and béchamel. Finish with a generous sprinkle of grated Parmesan cheese.
Bake the lasagna rolls in a preheated static oven at 392°F for 25-30 minutes.
In any case, before removing them, pierce with a fork to ensure the pasta is fully cooked.
Serve them hot and enjoy 😉.
