Spinach And Ricotta Rolls
|Fresh spinach||2 Pound (1 Kilogram)|
|Ricotta cheese||8 Ounce (1 1/4 Cup, 225 Gram)|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Boiling water||1 Cup (16 tbs) (As Required)|
|Oil||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Small, chopped|
|Canned tomatoes||14 Ounce, sieved (1 1/2 Cup, 400 Gram To Be Strained)|
|Freshly ground black pepper||To Taste|
Wash the spinach and remove tough stalks and discoloured leaves. Put it in a roasting or boiling bag, tie loosely and cook for 6 minutes, shaking the bag once. Allow to cool.
Chop the spinach, draining away excess moisture. Mix it well with the ricotta and season with salt, pepper and nutmeg.
Put the lasagne in a dish and pour over enough boiling water to cover. Add a pinch of salt and a few drops of oil. Cover and cook for 15 minutes. Drain and rinse thoroughly under cold running water. Lay the lasagne sheets out on a tea (dish) towel to dry.
Meanwhile, make the sauce. Put the oil in a bowl and cook for 30 seconds. Add the garlic and onion and cook for 3 minutes. Stir in the sieved (strained) tomato and cook for 4 minutes. Season to taste with salt and pepper.
To assemble, divide the spinach and ricotta mixture between the lasagne sheets. Spread it out to cover the lasagne and roll each sheet up. Pack them in a dish they just fit and pour over the hot tomato sauce.
Heat through in the microwave for a couple of minutes.