Rolled lasagna with Alfredo sauce and spinach
Rolled lasagna with Alfredo sauce and spinach

Rolled lasagna with Alfredo sauce and spinach

Preparation 25 minutes
Cooking time 1 hour 10 minutes
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

  1. Preheat the oven to 180°C (350°F).
  2. In a saucepan, heat 2/3 of the butter over medium heat.
  3. With a whisk, add the flour gradually to make a roux.
  4. Cook for another minute, stirring continuously. Remove from the heat and set aside.
  5. In another saucepan, heat half of the shallots, 2/3 of the garlic and the white wine over medium heat.
  6. Reduce to 3/4.
  7. Add the chicken broth and the cream.
  8. When boiling add the roux gradually, whisking until desired consistency.
  9. Add 250 ml (1 cup) of parmigiano reggiano. Season with salt and pepper.
  10. Set aside and keep warm.
  11. Meanwhile, in a skillet, heat the rest of the butter over medium heat.
  12. Sweat the rest of the shallots, without browning, for about 2 minutes.
  13. Add the rest of the garlic and spinach.
  14. Season with salt and pepper.
  15. Cook for another 2 minutes, stirring continuously. Transfer to a large salad bowl.
  16. Let cool for a few minutes.
  17. Add the ricotta, nutmeg, egg, and the rest of the parmigiano reggiano.
  18. Stir and set aside.
  19. Place 1 sheet of lasagne on the countertop. Top with 1/4 of the spinach mixture.
  20. Cut into 2, lengthwise.
  21. Roll into spirals. In a 20 cm (8 in.) square Pyrex dish, place the rolls.
  22. Repeat the previous steps until 8 rolls are obtained.
  23. Pass the sauce through a fine sieve placed above the dish.
  24. Cover with aluminum foil.
  25. Cook in the oven for about 35 minutes.
  26. Serve hot.
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