A rotolo is a rolled lasagna. The colours of this one are perfect for the festive season. The rotolo can be made in advance and refrigerated. Once chilled, slice and freeze the spirals on a lined baking tray. When ready to serve, defrost the rolls and continue as normal with the recipe
| Created by | Spinneys |
| Prep time | 30 minutes |
| Chilling time | At least 30 minutes |
| Cook time | 45 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFTo make the filling, blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out the excess moisture. Set aside to cool. Combine the cooled spinach, ricotta cheese, grated Parmigiano Reggiano, 100g of grated mozzarella and the egg in a large bowl. Mix well until smooth. Season with salt, pepper and a pinch of freshly grated nutmeg, if using.
To make the pasta, bring a large pot of salted water to a boil. Cook the fresh pasta sheets for 1-2 minutes until just tender. Transfer the pasta sheets to a clean kitchen towel or parchment paper to drain and cool.
To make the rotolo, lay one sheet of cooked pasta flat on a work surface. Spread a thin, even layer of bechamel sauce over the entire sheet. Sprinkle with 25g of grated mozzarella. Lay a second sheet of pasta on top of the bechamel and cheese layer. Spread a thin layer of the spinach filling over the second pasta sheet. Carefully roll the stacked pasta sheets lengthways into a tight log. Repeat with the remaining pasta sheets, bechamel, mozzarella and spinach filling. Wrap the logs in cling film and chill in the refrigerator for at least 30 minutes to firm up.
Preheat the oven to 190°C, gas mark 5. Grease a large 20x30cm baking dish or use 2-3 smaller round dishes to make individual servings.
Slice the chilled pasta logs into 4cm pieces, like cinnamon rolls. Spread the ready-made tomato sauce in the bottom of the baking dish. Arrange the rotolo pieces cut-side up in the dish. Cover the dish with a sheet of aluminium foil and place in the oven for 30 minutes. Remove the foil and bake for a further 10-15 minutes, or until the edges are golden and bubbly. Once the rotolo is baked and golden, remove it from the oven and let it cool slightly.
Scatter over fresh basil leaves, if desired, and serve warm.
