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Lasagna Rolls
1 lb lasagna noodle
1 (15 ounce) container ricotta cheese
1 (10 ounce) box frozen spinach, defrosted and squeezed, minus 3 tbs for sauce
2 cups Kraft Italian five cheese blend (mozzarella, provolone, romano, asiago, and parmesan cheeses) minus 1/2 cup for sauce
2 eggs, wisked
1 tablespoon parsley
1 tablespoon oregano
salt and pepper
Sauce
1 head roasted garlic, large, minced
1 tablespoon olive oil
3 tablespoons butter or margarine
1 tablespoon flour
16 ounces half-and-half
1 cup white wine
1/2 cup reserved Kraft Italian five cheese blend
1 roma tomato, diced
3 tablespoons reserved spinach
1 tablespoon parsley
salt and pepper
Preheat oven to 350 degrees.
Putting rolls together:
Heat spinach in unopened box in microwave for couple minutes until warm. Remove spinach from box and squeeze all the water from the spinach. I used my lemon/lime hand press to press all the water out. You want the spinach very dry or it will water down the sauce too much. Don't forget to remove 3 tablespoons for sauce.
Roasting your garlic: Cut enough top off that all cloves are exposed, remove just the very outside skin, drizzle with olive oil, wrap in foil and bake for 30 minutes.
Boil noodles while garlic is roasting.
While garlic is roasting and noodles are boiling: In a medium bowl, whisk eggs, add seasonings and whisk. Add ricotta cheese, Italian cheese and spinach with the egg and seasonings and stir until combined.
Lay cooked noodle on a clean surface. Spread a thin layer of cheese mixture down the length of the noodle,do not spread all the way to edges. Roll noodle loosely and place seam down in a lightly sprayed 9x13 baking dish. Repeat until all noodles are stuffed and rolled. Do not let rolls touch each other. I ended up with 12 rolls.
Sauce:
Squeeze garlic head until the roasted cloves pop out of the individual clove's skin. Dice.
Dice tomatoes.
In medium sauce pan, heat olive oil over medium high heat. Add roasted garlic and saute a couple minutes, being sure not to burn.
Add butter. Once melted, mix in flour, making a roux, cooking for 1 minute.
Whisk in white wine, cook for 2 minutes to allow alcohol to burn off. Whisk in half and half cream until velvety smooth.
Add the cheese, whisking until melted and smooth. Then whisk in spinach, whisking until spinach is broke up throughout sauce. Gently stir in tomatoes.
Season with salt and pepper and add parsley. Let simmer for about 5 minutes.
Pour over lasagna rolls, cover with foil and bake in preheated oven for 30-35 minutes. Uncover and cook 10-15 minutes longer or until sauce is bubbling.
While rolls are in oven, saute boneless/skinless chicken strips seasoned with salt & pepper in olive oil in a skillet until done. I cut my strips into 3 narrow strips to cook faster.
To plate: Place one roll on plate, spoon sauce over roll. Place 2-3 strips of chicken on side.
1 lb lasagna noodle
1 (15 ounce) container ricotta cheese
1 (10 ounce) box frozen spinach, defrosted and squeezed, minus 3 tbs for sauce
2 cups Kraft Italian five cheese blend (mozzarella, provolone, romano, asiago, and parmesan cheeses) minus 1/2 cup for sauce
2 eggs, wisked
1 tablespoon parsley
1 tablespoon oregano
salt and pepper
Sauce
1 head roasted garlic, large, minced
1 tablespoon olive oil
3 tablespoons butter or margarine
1 tablespoon flour
16 ounces half-and-half
1 cup white wine
1/2 cup reserved Kraft Italian five cheese blend
1 roma tomato, diced
3 tablespoons reserved spinach
1 tablespoon parsley
salt and pepper
Preheat oven to 350 degrees.
Putting rolls together:
Heat spinach in unopened box in microwave for couple minutes until warm. Remove spinach from box and squeeze all the water from the spinach. I used my lemon/lime hand press to press all the water out. You want the spinach very dry or it will water down the sauce too much. Don't forget to remove 3 tablespoons for sauce.
Roasting your garlic: Cut enough top off that all cloves are exposed, remove just the very outside skin, drizzle with olive oil, wrap in foil and bake for 30 minutes.
Boil noodles while garlic is roasting.
While garlic is roasting and noodles are boiling: In a medium bowl, whisk eggs, add seasonings and whisk. Add ricotta cheese, Italian cheese and spinach with the egg and seasonings and stir until combined.
Lay cooked noodle on a clean surface. Spread a thin layer of cheese mixture down the length of the noodle,do not spread all the way to edges. Roll noodle loosely and place seam down in a lightly sprayed 9x13 baking dish. Repeat until all noodles are stuffed and rolled. Do not let rolls touch each other. I ended up with 12 rolls.
Sauce:
Squeeze garlic head until the roasted cloves pop out of the individual clove's skin. Dice.
Dice tomatoes.
In medium sauce pan, heat olive oil over medium high heat. Add roasted garlic and saute a couple minutes, being sure not to burn.
Add butter. Once melted, mix in flour, making a roux, cooking for 1 minute.
Whisk in white wine, cook for 2 minutes to allow alcohol to burn off. Whisk in half and half cream until velvety smooth.
Add the cheese, whisking until melted and smooth. Then whisk in spinach, whisking until spinach is broke up throughout sauce. Gently stir in tomatoes.
Season with salt and pepper and add parsley. Let simmer for about 5 minutes.
Pour over lasagna rolls, cover with foil and bake in preheated oven for 30-35 minutes. Uncover and cook 10-15 minutes longer or until sauce is bubbling.
While rolls are in oven, saute boneless/skinless chicken strips seasoned with salt & pepper in olive oil in a skillet until done. I cut my strips into 3 narrow strips to cook faster.
To plate: Place one roll on plate, spoon sauce over roll. Place 2-3 strips of chicken on side.