Spinach Lasagna Rotolo

We take a classic dish like lasagna and give it a modern flair by rolling the noodles into a modern rotolo style - a quick and easy entrée that is delicious and full of flavor.

INGREDIENTS
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 small yellow onion, finely chopped
1, 10 oz. package frozen chopped spinach defrosted and squeezed dry
Sea salt and pepper to taste
¼ teaspoon ground nutmeg
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente
1-1 ½ cups mozzarella, shredded

PROCEDURE

Preheat broiler.

Cook lasagna noodles in boiling, salted water. Cook to al dente and drain.

In a medium sauté pan over medium heat add olive oil. Add garlic and onions and sauté until onions are translucent. Season with sea salt and pepper. Add dry chopped spinach to the pan and heat through (about 1 minute) Adjust seasonings with salt and pepper and add nutmeg. Add ricotta and stir until ricotta is heated through. Remove pan from heat and leave in the warm sauté pan.

Place cooked lasagna noodles on a large work surface. Spread lasagna noodles with a layer of filling. Roll up pasta and arrange the bundles in a shallow casserole dish. Pour marinara (or Bolognese, if you wish) over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese.

Cali’s Marinara Sauce

Makes: enough for one pound of pasta

INGREDIENTS
3 tablespoons extra virgin olive oil
1/3 cup finely chopped fresh Italian parsley
1 medium onion, finely chopped
1 small carrot, peeled and finely chopped
1 celery stalk with leaves, finely chopped
2 cloves garlic, minced
½ cup packed fresh basil leaves, chopped
2 ½ pounds ripe tomatoes, peeled, if desired, seeded and coarsely chopped OR one 28 oz. can and one 14 oz. can whole tomatoes, with juice, crushed between your fingers as you add them to the pan
1 tablespoon tomato paste
Fresh sea salt and ground black pepper to taste

PROCEDURE

Heat large skillet over medium heat and add olive oil. Add parsley, onion, carrot and celery and cook until onions are golden brown, about 5 minutes. Add garlic and basil and cook, stirring, for about one minute. Stir in tomatoes, paste and sea salt and pepper. Simmer, uncovered, until the sauce is thickened, about 10 minutes. If using herb springs, remove.

HINTS AND TIPS

The faster a tomato sauce is cooked, the fresher and brighter the flavors; hence, we prefer wide skillets that let liquids evaporate quickly rather than the saucepans (or “stockpots”) that slow down the process. When generous amounts of aromatic vegetables and other seasonings enter a recipe, a longer simmer (20-30 minutes) in a saucepan encourages flavors to unfold and meld. Likewise, a meat-based sauce often cooks longer still. Tomato paste and sugar are optional ingredients. The first, used in small quantities, boosts tomato flavor, while a little of the second smoothes out excess acidity.