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Baked Asparagus, Lemon & Ricotta Rotolo

Baked Asparagus, Lemon & Ricotta Rotolo

Baked Asparagus, Lemon & Ricotta Rotolo

Baked Asparagus, Lemon & Ricotta Rotolo. This warming vegetarian dish is a simple mid-week meal sure to leave you feeling satisfied. 

 

Serves 8

1kg thin asparagus spears, trimmed

1kg ricotta

100g grated parmesan

2 eggs

140g pine nuts, roughly chopped

2 cloves garlic, minced

2 lemons, zest of

1/2 tsp freshly grated nutmeg

4 tbsp snipped chives

800g fresh lasagne sheets

1 cup mozzarella, shredded

 

Tomato sauce

2 tbsp olive oil

2 cloves garlic, crushed

1 onion, diced

700g tomato passata

¼ cup tomato paste

Handful of basil leaves

1 tsp brown sugar

½ tsp salt

Fresh grated parmesan cheese, for serving

 

Mix the ricotta cheese with the parmesan cheese, eggs, pine nuts, garlic, lemon zest, nutmeg and chives. Season to taste with salt and freshly ground black pepper. Cover and set aside in fridge.

Heat oil in a saucepan over medium high heat. Add garlic and onion and saute until translucent and starting to turn golden, then add the passata, tomato paste, basil leaves brown sugar and salt. Simmer for 5 minutes, then remove from heat. Scoop out two cups of the tomato sauce which will be used to pour over the dish at the end.

Pour the remaining sauce into a deep baking tray or lasagna dish.

Wash, trim the woody end away and then cut asparagus into 6cm pieces.

Preheat oven to 180°C.  Cut the pre-made lasagne sheet into 5cm lengths. Spread some of the ricotta mix over each strip, top with 2-3 pieces of asparagus. Roll the piece up and stand.

Place the rolls into the tomato sauce with the asparagus tips facing up. Drizzle the reserved tomato sauce over the top.

Cover with tin foil and bake for 1 hour, then remove and sprinkle with mozzarella cheese. Return to oven for 10 minutes or until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

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