Lasagne rolls – a recipe for Italian cuisine, this is not a traditional version of the lasagna that they are used to cooking. The filling is laid out on half of the leaves, folded into a roll, and then baked. Very convenient in terms of portions, each roll is a portion. Spinach for the filling can be used ice cream, ricotta can be replaced with cottage cheese. Rolls can be prepared in advance, refrigerated, and then reheated. You can freeze the rolls raw, when you need to take them out, pour over with tomato sauce, sprinkle with cheese and bake.
Lasagne rolls ingredients
Lasagne leaf rolls recipe
The recipe for lasagna rolls is very simple. Pour olive oil into a frying pan, put peeled garlic cloves, but not chopped. Put spinach in heated oil, salt, cover and simmer over medium heat for 5-6 minutes.
Heat olive oil in another pan, add finely chopped onion and, stirring occasionally, simmer for 5-6 minutes over low heat. Mash tomatoes without peel in mashed potatoes, pour into a pan with onions, salt, mix, cover and simmer for 20 minutes.
Now you can start with the lasagna leaves. In a saucepan, boil salted water, put the lasagna leaves and boil until half cooked, as the Italians say "al dente". After placing the lasagna leaves on a towel, you can place them on baking paper or foil and allow to cool.
Remove the garlic from the spinach, let it cool, and then chop it. In a bowl, combine chopped garlic, spinach, ricotta, grated cheese, a pinch of nutmeg, pepper and salt.
Place the filling on a lasagna sheet and roll up. Put 2 tablespoons on the bottom of the baking dish tomato sauce. Put the rolls on top of the sauce.
Cut the mozzarella into sticks, grate the hard cheese. Put mozarella sticks on top of the rolls, sprinkle with cheese on top and put in an oven preheated to 200 degrees.
Bake lasagna rolls for 10 minutes, and then grill for a few more minutes. Sprinkle the finished lasagne with ground black pepper, garnish with basil leaves and serve.