There is something about paste roll-ups that makes them taste better. Maybe it's a visual thing….. try them.
Serves 4
What you Need:
For Pasta:
8 Sheets of oven-ready lasagna noodles
9ounces of Spinach
1 medium finely diced white onion
3 cloves of garlic minced
1 cup of ricotta
½ cup of shredded parmesan (and extra to sprinkle on top)
1 egg
1 TBS olive oil (and extra to coat your rolls with)
1 freshly grated lemon peel
For Sauce:
1 stick of butter
6 fresh thyme stems
6 fresh sage stems
Directions:
1. Boil your pasta noodles in water until malleable (about 2
minutes). Drain and rinse with cold water. Set aside.
2. Sautee your onions and
garlic on medium in the olive oil for 5-8 minutes or until the onions are
translucent. Then set aside in a separate large bowl to cool.
3. Blanch your
spinach for 5 seconds, drain and squeeze out excess water. Chop and add to your
onions and garlic.
4. Then, in the same bowl, add your ricotta, parmesan, egg and
lemon peel. Mix well.
5. Once mixed, lay out your partially cooked lasagna noodles
and spread, evenly across, your mixture on all 8 of the lasagna noodles.
6. Gently
roll your noodles up into tight rounds and place on greased baking sheet close
together.
7. Spread a thin but even coat of olive oil on each of the rolls and
cover completely with tinfoil.
8. Bake at 375 for 25 minutes.
9. After the 25
minutes, take your rolls out of the oven (keep covered) and let sit until your butter
sauce is done. Letting the rolls sit for 5 minutes or so helps set them up
which makes them easier to handle and cut into slices.
10. For the sauce, heat up a
sauce pan to high and place your butter in the pan and let it melt, foam and
brown.
11. After a minute of melting, add your thyme and sage and continue to cook
down your butter, gently swirling in the pan as it melts.
12. Once melted and
nicely browned, turn off the heat and slice each roll into 4 equal parts.
13. Place
individual parts on a plate and lightly drizzle your butter onto them. Serve
and enjoy.
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