by ChezSuzanne
View
my 124 recipes »
ChezSuzanne's Notes:
Expand6 ounces ricotta cheese, drained (see note below) Ask a question about this ingredient
2 bunches of spinach, washed Ask a question about this ingredient
4 ounces soft goat cheese Ask a question about this ingredient
4 ounces parmesan cheese, grated, divided Ask a question about this ingredient
4 slices proscuitto, diced Ask a question about this ingredient
2 tablespoons toasted pine nuts Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
1 cup half and half, or milk Ask a question about this ingredient
1/4 teaspoon ground nutmeg Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/8 teaspoon ground pepper (I use a mixture of black and white pepper) Ask a question about this ingredient
6 large lasagna noodles with ruffled edges for 6 rolls Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 pound spicy Italian pork sausage, uncooked, casings removed Ask a question about this ingredient
1 large onion, diced Ask a question about this ingredient
1/2 red pepper, small diced Ask a question about this ingredient
4 garlic cloves, minced Ask a question about this ingredient
2 tablespoons fresh oregano leaves, minced Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
2 tablespoons fresh basil, chopped Ask a question about this ingredient
1 tablespoon pesto (store-bought is fine for this recipe) Ask a question about this ingredient
2 28-ounce cans of tomatoes, diced, plus the juices from one can Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
6 artichoke bottoms, optional (canned artichoke bottoms are fine here) Ask a question about this ingredient
Drain the ricotta cheese for at least an hour before using. The cheese should be dry and cakey before using. To do this, line a colander with a damp piece of cheesecloth and place the ricotta cheese on it. You can also gently squeeze the ricotta between paper towels if it's still wet after an hour.
Ask a question about this stepBlanch the spinach for 3 minutes in boiling salted water. Remove and drain. When cool enough to handle, press and squeeze as much moisture out as you can. Roll in a towel and squeeze the last bit of moisture out. Remove from towel and chop. Set aside.
Ask a question about this stepCombine the cheeses together using only 2 ounces of the parmesan cheese, reserving the rest for later. Fold in the proscuitto and pine nuts. Set aside while you make the bechamel base. I do a slightly browned butter bechamel for this filling. Melt the butter in a small pot over medium heat and wait until it's a soft golden brown before adding the flour. Whisk the flour in and cook for about 10 minutes. Remove from the heat and gradually add the half and half, constantly whisking the mixture. Once the mixture is completely smooth, place the pot back on the heat and cook until the mixture is thickened, about 10 minutes. Remove from the heat again and fold in the cheese mixture. Add the nutmeg, salt and pepper to taste. Set aside.
Ask a question about this stepPreheat the oven to 400F. Set a large pot of salted water to boil. Cook the lasagna according to the instructions on the box, cooking until it is just al dente. Run under cool water and aside until cool enough to handle while you make the tomato sauce.
Ask a question about this stepHeat the olive oil in a large saute pan and cook the sausage and sauté until crumbly and cooked through. Remove with a slotted spoon and set aside.
Ask a question about this stepAdd olive oil to the pan if necessary and sauté the onion and pepper. Once they begin to soften (about 15 minutes), add the garlic and oregano. Cook 1 minute.
Ask a question about this stepAdd the wine and cook until almost completely absorbed. Add the basil, sausage, pesto, tomatoes and juices from one can, and tomato paste. Cook until thickened, about 20 minutes while you make the lasagna rolls.
Ask a question about this stepTo make the lasagna rolls, lay out each noodle individually on a work space. Spoon 2-3 tablespoons of cheese filling onto the noodle and smooth out along the noodle. Starting at one end, roll each noodle up.
Ask a question about this stepWhen the sauce is ready, spoon some sauce onto the bottom of a 8" X 8" baking pan. Make sure the bottom is completely covered. Place the lasagna rolls in the dish, seam side down. If you use artichoke bottoms, they go down first with the lasagna rolls laying on top. Ladle more sauce around and on top of the lasagna rolls and bake until starting to bubble (about 25 minutes). Sprinkle the rest of the parmesan cheese on top and bake another 5 minutes. Remove from the oven.
Ask a question about this stepTo serve, use a large serving spoon to lift each lasagna roll (and artichoke bottom, if using) onto a plate. Ladle some of the sauce around it. Serve with garlic bread and a fresh green salad and enjoy!
Ask a question about this stepThanks so much! And I'm really looking forward to seeing your chocolate cake entries this week. I've enjoyed your recipes very much too and this week is your category!
I've made individual stacked lasagna but never like this! What an attractive presentation!
Thanks so much Food Blogga! It's a great way to dress up comfort food.
My mother used to make lasagne this way! She said it was because it was easier scoop out individual servings. Can't wait to try your version!
Thanks! I totally agree - it's MUCH easier to portion out to individual plates. It's great as a catered meal for this reason too. Hope you enjoy it.
Loved LOVED the filling! I think my sauce was a little too chunky/watery, so I may have to try that part again. Thank you for the recipe!
Uh oh. Where did the spinach go?
Oh no! So sorry! The spinach goes in with the cheeses and pine nut mixture that the bechamel gets folded into. Hope I responded in time to you on this! Enjoy!
I'm so glad you liked it - and really appreciate the feedback! Two things off the top of my head is to make sure the spinach is really well drained before adding to the filling. I now use a potato ricer to squeeze out as much water as I can and then wrap it in a towel to squeeze out as much liquid as possible. Likewise I drain the ricotta cheese by placing it in cheesecloth and hung it from my kichen faucet if it feels particularly wet. Than I roll it in paper towels in the end.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Brilliant recipe. Thanks for sharing it. You always have very good recipes.