Sunday, July 24, 2016

Spinach Rollatini and Zucchini Rollatini

A friend shared a recipe with me many years ago for Eggplant Rollatini. It was delicious. I had never heard of it. Here's a Spinach version and a Zucchini version.

Spinach Rollatini.
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 9" X 13" Glass Casserole Pan sprayed with a Vegetable Cooking Spray.

14 Lasagna Noodles
1 C Chopped Onion
2 tsp Olive Oil
3 Cloves of Garlic, minced
1 1/2 TBS Flour
3 1/2 C Whole Milk
1/2 tsp Pepper
1/8 tsp Nutmeg
1 - 16oz. bag of Frozen Cut Leaf Spinach, thawed
1 - 24oz. container of Cottage Cheese
1 C grated Mozzarella Cheese
1 large Egg
1 C grated Parmesan Cheese

Cook Lasagna Noodles according to package directions and set aside.

In a saucepan on medium heat:
Oil
Heat well
Add:
Onion
Sauté unti translucent.
Add:
Garlic
Sauté and additional minute.
Reserve 1/4 C and set aside.
Whisk Flour into the remaining Onion mixture in the saucepan.
Cook for an additional minute.
Gradually whisk in the Milk.
Cook an additional 8 - 10 minutes until thick and bubbling.
Remove from heat.

Add:
Pepper
Nutmeg
Whisk well.

Spoon 1/2 C of the Sauce into the pan.
Drain the thawed Spinach and press it dry in paper towels.

In a medium mixing bowl:
Spinach
Cottage Cheese
Mozzarella Cheese
Egg
Reserved Onion mixture.

Spread 3 TBS of the Spinach mix onto each Noodle.
Lay them all in the pan, seam side down.
Evenly spoon the remaining Sauce over the rolls.
Sprinkle evenly with Parmesan Cheese.

Bake for 20 - 25 minutes until golden brown.
Remove to a rack to rest for 5 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!


Zucchini Rollatini Casserole.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan sprayed with a Vegetable Cooking Spray.


This is the Zucchini version. You can also use thin strips
of Eggplant in place of the Zucchini for a
different taste.
I like them equally as well.


1 - 15 oz. containers of Ricotta Cheese.
Grated Parmesan Cheese , divided (I don't include an amount so you can use as much as you want)
2 - Large Eggs
1 tsp Garlic Powder
Sal and Pepper to taste
1 - Jar of  your favorite prepared Marinara Sauce. (I don't include an amount so you can use as much as you want)
5 Large Zucchinis un peeled and sliced lengthwise, 1/8" thin on a Mandoline.
Shredded Mozzarella Cheese, divided. (I don't include an amount so you can use as much as you want)

In a Mixing Bowl:
Ricotta Cheese
1/2 C Parmesan Cheese
Eggs
Garlic Powder
Salt and Pepper to taste.
Mix well with a Blending Fork until completely incorporated and creamy smooth.

Spread a good amount of Marinara Sauce in the Casserole Pan. Set aside.

Lay out the Zucchini Slices on a flat surface.
Spread a layer of Ricotta Mixture on each slice. Use all of the Mix.
Spread a layer of Marinara Sauce over the Ricotta Mix.
Sprinkle each slice with some Mozzarella Cheese.

Tightly roll the slices and lay them seam side down in the Casserole Pan.
Top with another layer of Marinara Sauce.
Sprinkle with additional Parmesan Cheese.

Bake 30 - 40 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!

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