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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Baked Spinach and Ricotta Rotolo Recipe

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This recipe for Baked Spinach and Ricotta Rotolo is from His, Hers, and Ours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 fresh lasagna sheets
1/2 cup Mozarella cheese, shredded
Freshly grated Locattela cheese

Filling:
8 oz chopped frozen spinach
1 lb. ricotta cheese
1 egg
1/3 cup grated Locattela cheese
1 clove minced garlic
1/4 tsp. fresh nutmeg, grated (or 1/8 tsp. nutmeg powder)
1/2 tsp. salt
Black pepper
Tomato Gravy (homemade, preferred)
Directions:
Directions:
1. Preheat oven to 350ºF.

Make filling:
1. Defrost spinach in microwave on high for 2 minutes.
2. Squeeze excess water out of spinach with hands, then place in large bowl.
3. Add remaining filling ingredients and mix well to combine.

Assemble:
1. Cook lasagna till al dente. Let cool a bit.
2. Lay out lasagna sheets with shorter end in front of you.
3. Place 1/3 cup of filling onto the lasagna sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down.
4. Continue with remaining lasagna sheets.
5. Cut rolls into 3.
6. Place the rolls into the gravy with the filling facing up.
7. Drizzle the reserved gravy over the rotolo, then bake for 20 minutes.
8. Remove from oven and scatter the mozzerella over. Return to oven for 10 minutes or until cheese is bubbly and golden.
9. Let stand for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
1. You can substitute the frozen spinach with 7 oz. fresh spinach. Add it raw to the filling mixture, but squeeze it out to get any excess liquid out, otherwise your filling will be watery.

2. To make ahead, this is best frozen before baking. Assemble the dish but do not put the cheese on (because if you bake it the whole time with the cheese, the cheese will burn), freeze in an airtight container, then defrost completely before baking. You will probably need to add 5 minutes to the baking time.

 

 

 

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