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Spinach n Mushroom Rotolo

Spinach n Mushroom Rotolo

Ravi Chandran
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Course Main Dish
Cuisine Italian
Servings 4 people
Diet Vegetarian

Ingredients
  

  • 12 sht Lasagna Noodle
  • 6 nos Basil leaves, Fresh - chopped
  • 1 tsp Salt / உப்பு
  • 1 cup Mozzarella Cheese - shreded

for Filling

  • 1 cup Parmesan Cheese - powdered
  • 200 gm Ricotta Salata
  • 1 bunch Spinach leaves / பசலைக்கீரை - chopped
  • 5 pod Garlic / பூண்டு - chopped
  • 1 tsp Nutmeg powder / ஜாதிக்காய்த் தூள்
  • ½ tsp Salt / உப்பு - adjust to your taste
  • ½ tsp Black Pepper / மிளகு - powder
  • 1 tbsp Olive oil / ஆலிவ் எண்ணெய்

for Marinara Sauce

  • 1 kg Tomato / தக்காளி - diced
  • 1 cup Onion / வெங்காயம் - chopped
  • 5 pod Garlic / பூண்டு - chopped
  • 1 cup Mushroom / காளான் - chopped
  • 1 tsp Paprika - powder
  • ½ tsp Salt / உப்பு - adjust to your taste
  • ½ tsp Black Pepper / மிளகு - powder
  • 2 tbsp Olive oil / ஆலிவ் எண்ணெய்

Instructions
 

Marinara Sauce

  • Heat olive oil in an oven-safe skillet
  • Sauté garlic until golden brown
  • Sauté onion until translucent
  • Sauté mushroom until tender
  • Add tomato dice and cook for 5min
  • Add salt, paprika, black pepper and mix well
  • Reserve a little sauce separately

Filling

  • Blanch spinach n dry it using a kitchen towel
  • Heat olive oil in a pan
  • Sauté garlic until golden brown
  • Sauté spinach for a min
  • Remove the pan from flame, allow to cool
  • Add parmesan, nutmeg, salt, black pepper, ricotta salata and mix well

making Lasagna

  • Boil water in a pan, add salt, 1tsp olive oil and cook lasagna noodles according to its cooking instructions (about 4min)
  • Once cooked, drain water and lay cooked lasagna noodle flat over aluminium foil

Aassembling Rotolo

  • Cut the lasagna lengthwise into half [I did not cut though]
  • Spoon some filling and spread over the noodle
  • Gently roll it and seal the end using some water
  • Place the roll over marinara sauce with the ruffled edge facing up [I placed laterally though]
  • Repeat this for all lasagna
  • Drizzle the reserved sauce over the rolls
  • Cover with aluminium
  • Pre-heat oven to 180°C
  • Bake for 20min
  • Remove the foil, sprinkle mozzarella cheese over
  • Bake for another 10min
  • Garnish with a basil leaf

Notes

Serve hot
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