LASAGNA ROSES

Lasagna Roses image

Provided by TROY RAY

Time 35m

Number Of Ingredients 14

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

Steps:

1. In a mixing bowl, combine ricotta cheese, egg, spinach, salt, pepper, pepper flakes, romano & Parmesan cheese. Combine well, but do not over-mix.
2. Lay 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.
3. Place 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".
4. Dollop a tablespoon or two of marinara over each "rose", followed by the grated mozzarella.
5. Place under broiler, on the lowest rack, until cheese is melted and bubbly. Serve hot with some Italian wine. Enjoy!