These rolls are obsession-dignified obsession
Say goodbye to the days of eating too nerdy layers, the pulp souvenous.
The idea of building a multi-component lasagna, on several levels can be stunning for most cooks. For them, we offer this simplified form, the lasagna roll: a tight turnPasta Package containing all the same flavors as traditional baked pasta, but without the formidable architecture. Its basic form helps you to avoid creating one of these nerdy, such frequently soup disasters in Italian-American restaurants, those where it is impossible to discern where the pasta stops and the sauce begins. The structure is healthy, the aromas are clearer and pronounced, andcalories are considerably reduced. What can you want more?
Nutrition:380 calories, 11 g of fat (3.5 g saturated), 950 mg of sodium
Serves 4
You will need
10-12 long, thin lasagna noodles (about 6 ounces)
6 oz chicken with Italian or turkey sausages, caskers removed
1 bag of frozen spinach, thawed
1/4 c. TSP red pepper flakes
A pinch of nutmeg
Black salt and pepper
1 cup of ricotta cheese weak in fat
2 cups Marinara in bottle
3/4 cup of low grated mozzarella muzzarella
How to do it
- Wear a large saucepan of salt water to a boil.
- Add the lasagna and cook until they are al dente (usually about 30 seconds to one minute less than packaging instructions recommend).
- Drain and mix them with just enoughoil mantle (to prevent them from paste).
- While pasta cook, brown sausage in a large medium heat pan until cooking.
- Add spinach, chili flakes and nutmeg and cook until spinach is warmed by.
- Season with salt and pepper. Remove from heat and let cool slightly. Mix ricotta in a large bowl.
- Preheat the oven to 400 ° F.
- Spread a thin layer of the marinara on the bottom of a 13 "x 9" dish.
- Arrange the noodles on a cutting board and cut each half in width.
- Work a band at a time, place a large spoonful of the spinach-ricotta mixture at the end of the noodle, then roll them into a sealed package (but not too tight or filling itself).
- Continue until you have performed ricotta-spinach mixture, about 20 lasagne rollers. Place the rollers in the pan you make each each.
- Top lasagna rolls with the rest marinara, then with mozzarella.
- Cover with aluminum paper and bake for 15 minutes.
- Remove the aluminum foil and bake for 10 minutes, until cheese and boiling sauce.
