Spicy Rolled Lasagna with Calabrian Chili Sauce
Difficulty: Medium | Makes: 6-8 Servings
An elevated twist on the Italian classic, this vegetarian rolled lasagna with Calabrian chili pepper sauce will have you going back for seconds!
For the Filling
- 1, 13.75 oz can Roland® Whole Artichoke Hearts, drained and chopped
- 10 0z frozen spinach, thawed and drained well
- 8 oz ricotta cheese
- 1 egg
- Zest of 1 lemon
- 8 oz grated Locatelli Romano cheese
- Salt and pepper, to taste
For the Calabrian Chili Sauce
- 2 pounds Roland® Oven Roasted Tomatoes, drained
- Roland® Olive Oil, as needed
- 1 tablespoon Roland® Crushed Calabrian Chili Peppers
- 28 oz crushed tomatoes
- 1/2 teaspoon sugar
- 4 cloves garlic
- 1 minced onion
- 1 cup water
- 1 bunch basil
To Assemble
- 1 pack of lasagna noodles
- 8 oz ricotta cheese
- 2 cups mozzarella cheese
- Locatelli Romano, to garnish
- Parsley, to garnish
Directions
- Cook lasagna sheets in well-salted water for 8 minutes or according to package directions. Drain and lay out on a sheet pan, spraying with cooking spray to avoid sticking
- Make the spinach artichoke filling by combining all ingredients and setting aside
- Sautee the onion and garlic until translucent then add the crushed Calabrian chilis and sauté for a few minutes. Add the tomatoes and the water. Add the basil and sugar
- Let it cook on low heat for 30 minutes. Use an immersion blender to blend until smooth with some chunky texture. Adjust salt to taste
- Spread a layer of spinach artichoke filling evenly across the lasagna. Sprinkle mozzarella over the layer of spinach artichoke filling. Place another sheet of pasta on top. Spread a layer of the Calabrian chili sauce evenly across the second pasta sheet, leaving one edge uncovered with sauce to seal the roll closed
- Roll the layered pasta into a log. Place in refrigerator to cool
- Preheat oven to 400°F
- Ladle the remaining Calabrian chili sauce into a casserole to cover the entire bottom of the dish. Lay lasagna pinwheels into the casserole dish, with the cut sides facing up, until the dish is full
- Add dollops of ricotta cheese in between the pinwheels
- Finish with a light sprinkling of parmesan. Place in the oven and bake for 15-20 minutes or until pasta edges are golden brown
- Top with chopped parsley and serve
