Spinach and Ricotta Lasagna rolls in bechamel sauce
For the spinach filling –
Heat a tsp of olive oil, add 4 cloves of garlic (thinly sliced) and let them brown very little, not burn. Add 250gms of spinach and let it cook down a little. Remove from heat, drain the excess water and roughly chop up the spinach. In a mixing bowl add spinach, and combine with 1 large egg, 250gm ricotta, ½ cup of freshly grated parmesan, 1 cup grated mozzarella, salt and black pepper. Set aside.
For the bechemel sauce –
Heat 3 tbsp butter, 2 tbsp olive oil and add 5 tbsp plain flour. Let it cook a little but not brown – slowly add about a pint of milk, whisking continuously (may use more if its too thick). Reduce heat, stir in ¼ cup freshly grated parmesan, ½ cup grated mozzarella, ¼ tsp nutmeg, salt, white pepper. Add a ladle of the sauce to the bottom of a baking dish before you start placing the rolls to bake.
Lasagna sheets – ideally use fresh ones, but dried ones work as well. Cook them in boiling water till they start to soften and are ‘rollable’ and don’t snap in half when you try to roll them. Add 2 tbsp filling to each sheet and create rolls, place them in a baking dish, cut side down.
Pack the rolls in an ovenproof dish, pour some bechamel sauce on top, sprinkle a little mozzarella on top to form a cheesy crust.
Cover the baking dish with foil. Bake in a preheated oven at 375F/180C for 40 minutes, remove the foil cover and cook for a further 10 minutes under the broiler to form the top crush. Sprinkle some dried mixed herbs and oregano on top before serving.
I always make double in quantity, so I can freeze one portion. Cover the baking dish in cling film, then into a freezer bag with a date on it. Defrost in fridge overnight or bake from frozen but within three months from date of freezing.