Corollo with Spinach and Ricotta Filling

Ingredients

• 12 fresh lasagna sheets 12 fresh lasagna sheets
• 2 cups (500g) ricotta cheese 2 cups (500g) ricotta cheese
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 egg, beaten 1 egg, beaten
• 1 cup (250ml) tomato sauce 1 cup (250ml) tomato sauce
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, beaten egg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Lay out the cooked lasagna sheets and spoon the spinach and ricotta mixture onto each sheet, spreading it evenly.
5. 5.
   Roll up the lasagna sheets tightly to form the Corollo rolls.
6. 6.
   Spread a thin layer of tomato sauce on the bottom of a baking dish.
7. 7.
   Place the Corollo rolls in the baking dish, seam side down.
8. 8.
   Pour the remaining tomato sauce over the Corollo rolls, covering them completely.
9. 9.
   Sprinkle the shredded mozzarella cheese on top.
10. 10.
    Cover the baking dish with aluminum foil and bake for 25 minutes.
11. 11.
    Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems and discard them.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and smooth texture in the filling.
• Tomato sauce — You can use store-bought tomato sauce or prepare your own by sautéing onions and garlic, then adding crushed tomatoes and simmering until thickened.

Tips & Tricks

• To prevent the Corollo rolls from sticking to each other, you can lightly coat them with olive oil before rolling.
• For a burst of freshness, garnish the baked Corollo with some chopped fresh basil leaves.
• Feel free to add some sautéed mushrooms or sun-dried tomatoes to the filling for extra flavor and texture.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the tomato sauce.
• Leftover Corollo can be refrigerated and reheated in the oven for a delicious next-day meal.

Serving advice

Serve the Corollo rolls hot, straight from the oven. Pair them with a fresh green salad or some garlic bread for a complete and satisfying meal.

Presentation advice

Arrange the Corollo rolls on a serving platter, drizzle some extra tomato sauce on top, and sprinkle with grated Parmesan cheese and fresh basil leaves for an appetizing presentation.