How to form Lasagna Rolls?
For this recipe, you need a special type of pasta: it is long strips of lasagna about 5 cm by 20 cm called Lasagna Riccia. To prepare the rolls, you must first cook the pasta, otherwise you will not be able to roll it. Cook them for 1-2 minutes less than indicated on the package. Check that they do not break before draining them. Then, drain them and run them under cold water to stop cooking while you prepare the rolls. If the pasta sticks a little, iron it under water, it will come off without being damaged. Finally, drop a spoonful of the filling on the dough and roll the strip of lasagna on itself. I then placed the rolls in a dish with tomato sauce and mozzarella and then baked them in the oven for another 30 minutes.
For the whole dish
8-10 strips of lasagna
400 g whole tomatoes, canned
300 g fresh spinach or the equivalent frozen
150 g ricotta
1 mozzarella ball
2 cloves garlic
50 g of parmesan
extra virgin olive oil
Salt and pepper
Cook the lasagna in boiling water 1-2 minutes less than indicated on the package.
Peel the garlic and onion and roughly chop them. Mix them with the tomatoes and blend everything together. Add salt and pepper. Blanch the spinach, drain it and remove as much water as possible. Place the spinach in a bowl, add the ricotta, a pinch of salt, pepper. Grate 50 g of Parmesan. Mix well. Then take a strip of lasagna, spread a good tablespoon of spinach and ricotta mixture. Then roll up the lasagna. Repeat with the other strips of lasagna.
Dress and bake
Preheat the oven to 175 ° C (fan oven). In a rectangular dish, place two good ladles of tomato sauce. Place the lasagna rolls in the dish. Place another ladle of tomato sauce on top. Leave a little tomato sauce on the side. Cut the mozzarella into 8-10 pieces and divide it over the rolls. Bake for 25-30 minutes.
Serve the rolls with the remaining tomato sauce that you can reheat in the microwave or in a saucepan. Add a dash of extra virgin olive oil just before serving.