Lasagna Rolls with Spinach & Ricotta
This recipe is best with:

 

Ingredients

  • 8 Lasagna noodles

  • 1 egg and 1 egg white

  • 2 pck 275g frozen chopped spinach cooked and squeezed dry

  • 200g Fat-Free ricotta cheese

  • ¼ of fat free Parmesan cheese

  • 3 Cloves minced garlic

  • ¼ tsp fresh ground Cape Culinary Black Perl Peppercorns

  • 1/8 tsp Cape Culinary Nutmeg

  • ½ tsp Cape Culinary Table Salt
    ½ tsp     Cape Culinary Black Sea Salt Flakes

Preparation

  • Cook Lasagna noodles. Drain water and lay out to chill, each noodle separated.

  • In a bowl, combine the eggs, spinach, ricotta, parmesan, garlic, pepper and the nutmeg. Divide into 8 equal portions.

  • Lay a noodle and spread one portion of the filling down the centre, and roll it up.

  • Place seam side down in a baking pan lightly sprayed with oil. Repeat with the rest.

  • Brush melted butter over the lasagna rolls, and bake at 190 degrees for 15 minutes.

  • Finish each dish by sprinkling the Cape Culinary Black Sea Salt Flakes on top.