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Rolled lasagna with Alfredo sauce and spinach
Preparation
25 min
Cooking time
1 h 10 min
Servings
4
Ingredients
- 90 ml (6 tbsp) butter
- 90 ml (6 tbsp) all-purpose flour
- 3 medium French shallots, thinly sliced
- 3 garlic cloves, minced
- 300 ml (1 1/4 cups) white wine
- 250 ml (1 cup) chicken broth
- 500 ml (2 cups) 35% cooking cream
- 300 ml (1 1/4 cups) parmigiano reggiano, grated
- Salt and freshly ground black pepper
- 500 ml (2 cups) spinach, chopped and drained
- 250 ml (1 cup) ricotta
- 1 pinch of ground nutmeg
- 1 beaten egg
- 4 sheets of fresh lasagne
Preparation
- Preheat the oven to 180°C (350°F).
- In a saucepan, heat 2/3 of the butter over medium heat.
- With a whisk, add the flour gradually to make a roux.
- Cook for another minute, stirring continuously. Remove from the heat and set aside.
- In another saucepan, heat half of the shallots, 2/3 of the garlic and the white wine over medium heat.
- Reduce to 3/4.
- Add the chicken broth and the cream.
- When boiling add the roux gradually, whisking until desired consistency.
- Add 250 ml (1 cup) of parmigiano reggiano. Season with salt and pepper.
- Set aside and keep warm.
- Meanwhile, in a skillet, heat the rest of the butter over medium heat.
- Sweat the rest of the shallots, without browning, for about 2 minutes.
- Add the rest of the garlic and spinach.
- Season with salt and pepper.
- Cook for another 2 minutes, stirring continuously. Transfer to a large salad bowl.
- Let cool for a few minutes.
- Add the ricotta, nutmeg, egg, and the rest of the parmigiano reggiano.
- Stir and set aside.
- Place 1 sheet of lasagne on the countertop. Top with 1/4 of the spinach mixture.
- Cut into 2, lengthwise.
- Roll into spirals. In a 20 cm (8 in.) square Pyrex dish, place the rolls.
- Repeat the previous steps until 8 rolls are obtained.
- Pass the sauce through a fine sieve placed above the dish.
- Cover with aluminum foil.
- Cook in the oven for about 35 minutes.
- Serve hot.
