Lasagna Roses

TROY RAY

By
@TROYRAYNYC

I love small plates [obviously]--- this is yet another fun, innovative way to serve / eat a classic!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4 to 8
Prep:
20 Min
Cook:
15 Min

Ingredients

FILLING

12
classic lasagna noodles, cooked al dente
15 oz
whole milk ricotta cheese
2
eggs, beaten
10 oz
frozen spinach, thawed, chopped fine and "wrung out" of all water
1/2 Tbsp
kosher salt
1/2 tsp
white pepper
1 pinch
red pepper flakes
1/4 c
romano cheese, grated
1/4 c
parmigiano-reggiano, grated

TOPPING

3 c
your favorite marinara
1/2 c
mozzarella cheese, grated
olive oil

Step-By-Step

1In a mixing bowl, combine ricotta cheese, egg, spinach, salt, pepper, pepper flakes, romano & Parmesan cheese. Combine well, but do not over-mix.
2Lay out al dente noodles [you'll need one and half noodles per ramekin], and evenly distribute 1/8 the filling. When complete, "roll up" noodles.
3Place about 1/4 cup marinara sauce in the bottom of each ramekin. Place one lasagna roll, "ruffle" side up. Drizzle olive oil over each "ruffle".
4Dollop a tablespoon or two of marinara over each "rose", followed by the grated mozzarella.
5Place under broiler, on the lowest rack, until cheese is melted and bubbly. Serve hot with some Italian wine. Enjoy!

About this Recipe