Recipe Box, Lemon Ricotta Lasagna Rolls with Spinach, Fennel & Basil

the Painted Apron

7 years ago

Just in time for Mother’s Day, these light lemon ricotta lasagna rolls are elegant, yet surprisingly simple

The filled noodles are nestled on a bed of sauteed spinach, fennel and shallot, topped with Parmesan and finished with a little brown butter and fresh basil

They look sinful but they’re really not…well, maybe just a little…

Sauté fennel and shallot in butter and olive oil for 4-5 minutes, then add garlic and spinach and wilt it down

Remove the vegetables and add remaining butter, and cook until golden. Set aside

Meanwhile cook lasagna noodles and make filling by mixing lemon zest, juice, salt, pepper, Parmesan with ricotta

Place vegetables in the bottom of a baking dish

Divide filling between noodles, placing dollops of filling down the noodle length, spread into an even layer, roll up, and place on the vegetable bed

Sprinkle with Parmesan and bake* at 350 for 20 minutes

*or cover and refrigerate until baking, additional cooking time will be required if dish is cold

Heat brown butter for 30-60 seconds, pour over rolls right before serving and sprinkle with basil

Lemon Ricotta Lasagna Rolls with Spinach, Fennel & Basil

Course Main Course, Side Dish

Cuisine American, Italian

Keyword Lasagna Rolls, Lemon Ricotta Pasta, Vegetarian Lasagna

Prep Time 25

Cook Time 20

Servings 3

Ingredients

6 lasagna noodles
1 cup ricotta cheese
6 oz fresh spinach leaves
1 bulb fennel
1 shallot
1 clove garlic minced
3 oz. shredded Parmesan divided
zest of 1 lemon
juice of 1/2 lemon
3 T unsalted butter divided
1 T olive oil
fresh basil leaves

Instructions

Trim fennel top and slice off bottom. Slice, discarding core pieces. Chop shallot.
Cook noodles in boiling salted water until al dente, or just done. Drain.
Saute shallot and fennel in 1 T butter and olive oil for 3-4 minutes. Add garlic and spinach. Cook and stir until spinach wilts down. Remove vegetable mixture to a small baking dish.
Add remaining butter to skillet and cook over medium heat, stirring, until butter turns golden. Pour butter into a measuring cup and set aside.
Mix ricotta with lemon zest, lemon juice, 2 oz. Parmesan, salt & pepper. Spread on lasagna noodles, roll up and place atop greens in baking dish. Sprinkle with remaining Parmesan. Cover and refrigerate before baking at this point if desired.
Bake uncovered at 350 until heated through, about 20 minutes. A cold dish will take longer. Cover during baking to keep cheese from getting too brown or the noodles dry if necessary.
Warm browned butter in microwave for 30-60 seconds and pour over rolls before serving and garnish with basil chiffonade