Rotolo is a wonderful dish not very well-known outside of Italy, but it is a magnificent Italian pasta dish using lasagna sheets, where they are filled, rolled, and baked in a creamy sauce topped with a rich tomato sauce.
Takes 1 minuteminute
Serves 4
Ingredients
Mushroom Mix
2tbspolive oil
1large onion
2clovesgarlic(minced)
200goyster mushrooms(or chestnut mushrooms)
½tspsalt
a pinch of black pepper
3tbsptamari or soy sauce
Sauce
680gpassata
1tub of Happy Pear sun-dried tomato pesto(180g)
Topping
2tbspoil
50gbreadcrumbs(panko breadcrumbs if available, as these will provide a higher crunch)
3sprigs of fresh thyme
Spinach Ricotta Mixture
300gsoaked cashew nuts
200mlwater
a pinch of salt
⅓tspgarlic powder
150gwilted spinach or frozen spinach
6-8lasagna sheets
Instructions
Prepare the Lasagna SheetsPut the lasagna sheets in a large bowl of boiling water for 30 minutes, ensuring the sheets are fully submerged. After 10 minutes, check that the sheets are not sticking together and separate them if needed.
Prepare the Spinach and Ricotta MixtureFor the spinach and ricotta: Soak the cashew nuts ideally overnight; if short on time, boil them for 15 minutes, then rinse well before blending. To prepare the ricotta, add the rinsed soaked cashew nuts to a blender along with the water, garlic powder, and salt, then blend until smooth.To wilt the spinach, add it to a pot with 50ml of water, cover with a lid, and leave to wilt for 3 minutes until all the leaves have cooked down. Using a sieve over the sink, transfer the spinach and squeeze out any excess moisture. Roughly chop the spinach, add it to the cashew cream, and mix.
Prepare the Mushroom MixPeel and finely chop the garlic and onion, and chop the mushrooms into bite-sized pieces.In a medium-sized pan over medium-high heat, add two tablespoons of olive oil and the onion. Reduce the heat to medium and stir while frying for about 3–4 minutes. Add the garlic, mushrooms, and a pinch of salt, and cook for 4–5 minutes until the mushrooms have started to brown and reduce by a third. Add the tamari sauce and continue to cook, stirring occasionally, for 2 minutes. Remove from heat and set aside to cool.
Assemble the RotoloUsing scissors, cut the soaked lasagna sheets lengthwise in half.Remove the lasagna sheets from the water and drain any excess moisture. Lay the lasagna sheets out lengthways on a clean surface. Cover each sheet with approximately 1 tbsp of spinach ricotta. Add approximately 1 tsp of the mushroom-onion mix at the top of each sheet, then roll up the lasagna sheets gently.
Prepare the Sauce and BakeMix the pesto with the passata and add to a pie dish (approximately 10 inches long, 8 inches wide, and 2.5 inches deep). Place the cut, filled lasagna rolls, pasta cut-side up, in the sauce in your pie dish. The tomato sauce should come about halfway up the pasta rolls to prevent the pasta from drying out during cooking. Repeat with the remaining filled lasagna sheets until all are placed in the dish.
Add Topping and BakeIn a small bowl, add 2 tsp of oil to the breadcrumbs along with the chopped thyme leaves. Mix well and distribute the breadcrumbs evenly across the top of the pasta-filled pie dish.Bake for 20–30 minutes in the oven until the breadcrumbs are golden brown and the pasta is soft and cooked. Remove the dish from the oven and let it sit at room temperature for a few minutes before serving.
Notes
Beat the Bloat
To reduce bloating, as referenced in our Gut Health Course – you can omit the garlic and onion and use the green parts of two leeks instead.
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