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Lovely Lasagna Rolls Filled with Spinach and Goat and Ricotta Cheese Bechamel
FOOD5225Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. ricotta cheese (drained, see note below)
- 2 bunches spinach (washed)
- 4 oz. goat cheese (soft)
- 4 oz. Parmesan cheese (grated, divided)
- 4 slices proscuitto (diced)
- 2 Tbsp. pine nuts (toasted)
- 2 Tbsp. butter (unsalted)
- 3 Tbsp. flour
- 1 cup milk (or half and half)
- 1/4 tsp. nutmeg (ground)
- 1 tsp. kosher salt
- 1/8 teaspoon ground pepper (I use a mixture of black and white pepper) (I use a mixture of black and white pepper)
- 6 lasagna noodles (large, with ruffled edges for 6 rolls)
- 2 Tbsp. olive oil
- 1 lb. Italian pork sausage (spicy, uncooked, casings removed)
- 1 onion (large, diced)
- 1/2 red pepper (small diced)
- 4 cloves garlic (minced)
- 2 Tbsp. oregano leaves (fresh minced)
- 1/2 cup white wine
- 2 Tbsp. basil (fresh chopped)
- 1 Tbsp. pesto (store-bought is fine for this recipe)
- 56 oz. tomatoes (diced, plus the juices from one can)
- 1 Tbsp. tomato paste
- 6 artichoke bottoms (optional, canned artichoke bottoms are fine here)
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Directions
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