These baked lasagna rolls are a quick and practical way to use leftover pasta sheets. Lightly blanched, then filled with a creamy ricotta mixture and baked with grated cheese, they come together in minutes and develop a golden, slightly crisp finish.
About the Pecorino cheese
Pecorino Romano is a traditional Italian sheep’s milk cheese, originally from Rome (hence the name) and the Lazio region, and also widely produced in Sardinia.It has a firm texture and a distinctly savoury, slightly salty flavour that works particularly well in baked pasta dishes.
Serves: 2, Prep time 20 mins, Cook time approx. 20 mins
- 7 lasagna sheets (slightly dried, if using leftovers)
- 250 g sheep’s milk ricotta
- 40 g Pecorino cheese, finely grated (plus extra for topping)
- A few fresh sage leaves, finely chopped
- A pinch of freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- Extra virgin olive oil (EVOO) to taste
- A few small knobs of unsalted butter
Method
1.Prepare the filling:
In a bowl, mix the ricotta with grated Pecorino, chopped sage, nutmeg, salt, and pepper until smooth.
2.Blanch the pasta:
Bring a pot of water to the boil. Add salt, then blanch the lasagna sheets for a few seconds to soften them slightly. Drain and lay flat on a work surface.
3.Assemble the rolls:
Sprinkle each sheet with a little Pecorino, then spread over the ricotta mixture. Carefully roll each sheet into a compact roll (or a sort of).
4.Prepare the baking dish:
Lightly grease a baking dish with extra virgin olive oil. Arrange the rolls inside, add small knobs of butter, sprinkle with more Pecorino, and drizzle lightly with oil.
5.Preheat the oven:
Preheat your oven to 180°C /160°C fan / Gas Mark 4 before placing the dish inside.
6.Bake and Serve:
Place the dish in the preheated oven and bake for 10 minutes. Grill for an additional 5 minutes until lightly golden and crisp on top.
Serve your Baked Lasagna Rolls Ricotta and Pecorino immediately while hot.
(5 votes, average: 5.00 out of 5)
Loading... 
Leave a Reply