Tuesday, February 24, 2009

Spinach and Goat Cheese Lasagna Rolls

for 6 "Risollo"
(cannelloni in photo)


  • 20 ounces fresh spinach, tough stems removed
  • 2 Tbsp extra virgin olive oil
  • 4 large shallots, minced
  • 2 cloves of garlic, pureed
  • 1/2 cup minced fresh parsley
  • 2 Tbsp minced fresh thyme
  • 1 cup soft goat cheese (about 10 oz)
  • 1/2 cup freshly grated parmigiano-reggiano, packed
  • zest of 1 lemon
  • 2 large eggs
  • salt and pepper to taste


Parmigiano-Reggiano Bechamel Sauce (optional)


Tomato Concasse (optional)
  1. preheat oven to 35o degrees F
  2. Fill a large pot with boiled salted water over high heat and bring to a boil.
  3. Thoroughly rinse spinach leaves and place in a large pot over medium heat until completely wilted, about 3-5 minutes. Drain, cool completely and wring dry with hands, removing as much water as possible. When you think you're done, wring again!
  4. In a small saucepan saute garlic and shallots in extra virgin olive oil over medium heat until just softened. Stir in parsley and thyme, cook for 30 seconds more and remove from heat.
  5. Put garlic/shallot mixture into a food processor with the spinach, goats cheese, parmesan-reggiano, lemon zest and eggs and pulse until the eggs are incorporated and the cheese/spinach is thoroughly mixed. Season with salt and pepper.
  6. Place the lasagna sheets in the boiling salted water and cook a few minutes until al-dente. Drain and arrange separately on parchment paper or plain towels, with the 5" side closest to you. (cover with parchment paper if not using right away or pasta will dry out)
  7. Divide the spinach/cheese filling amongst all the lasagne sheets, leaving 1/2" margin on 3 sides and 1" on the side furthest from you. Fold the long side of the sheet in on top of the filling, and roll the lasagne sheets. Place in a non-stick or greased pan seam down.If desired, cover completely with bechamel sauce, or brush all sides of the lasagne roll with extra virgin olive oil.
  8. Cover with tin foil, put in oven and bake for 15 minutes; remove tin foil and bake for 15 minutes more or until heated through. Cut into slices and serve on a bed of fresh tomato sauce.
  9. Garnish with a bit or all of the bechamel and/or tomato concasse

- recipe Sarah Harrell, the Veg Company

No comments: