Chef Paulette's Lasagna Roll-ups - WSMV News 4

Chef Paulette's Lasagna Roll-ups

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Lasagna Roll-ups w Spinach & Mozzarella

12 lasagna noodles, boiled
1 lb. ricotta cheese
6-9 ounces spinach, pre-washed, minced
1/2 lb. mozzarella, shredded
Recipe simple tomato sauce (about 3 cups) (or store-bought)
1/2 cup grated parmigiano
salt & pepper to taste

Preheat oven to 400 degrees F.

Lay the cooked lasagna noodles out on a clean work surface. Mix the ricotta with the minced spinach and season with salt and pepper. Using a spreading knife or spatula spread a thin layer of ricotta to cover each lasagna noodle. Sprinkle lightly with shredded mozzarella. Drizzle a little tomato sauce. Sprinkle some grated cheese. Gently roll up noodles to make little bundles.

In a 9/13-inch casserole dish or pan, spread a thin layer of tomato sauce. Place the lasagna bundles, seam side down, lined up next to each other. Spoon on tomato sauce to coat. Sprinkle some mozzarella and grated cheese. Bake for about 35-40 minutes until bubbling and golden.

Simple Tomato Sauce
2-3 tablespoon olive oil
1 small onion, small dice
1 garlic clove, minced
1/4 cup dry white wine
1 28-oz can crushed tomatoes
salt & pepper to taste
Heat the oil in a medium saucepan. Add the diced onion. Cook until softened, about 3-4 minutes. Add the minced garlic. Cook for about a minute until fragrant (but not browned). add the wine. Let it almost completely evaporate. Then add the tomatoes. Stir to combine. Season with salt & pepper. Simmer for about 10-15 minutes.

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