Lasagna Roll-Ups With Truffle Cream
Lasagna Roll-Ups With Truffle Cream — a rich, decadent take on my favorite lasagna pinwheels from Don Angie NYC that’s simple, refined, and ready to be the star of the show! With garlicky lemon ricotta, smoky red pepper paste, and an airy truffle cream to top it off, celebrate in style with this elegant lasagna!
Ingredients
Spinach-Ricotta Filling:
- 1 cup ricotta cheese
- 4 cloves garlic , minced
- 1 tbsp oil
- 3/4 cup spinach , fresh or frozen
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 tsp black pepper
- 3 tbsp basil leaves , minced
- 1 tsp red chili flakes
- 1/2 cup mozzarella cheese , or use any cheese of your choice
- 1/2 cup parmesan cheese , or use any cheese of your choice
- 2 tsp italian herbs
- salt , to taste
Truffle Cream (or just drizzle Truffle Oil instead):
- 1/4 cup heavy whipping cream , cold
- 2 tbsp ricotta cheese
- 3 tbsp mascarpone cheese
- 2 tsp truffle oil
- 1/2 tsp black pepper
Pasta:
- 2 ½ cups pasta sauce , store-bought
- 10 lasagna sheets , boiled al dente (make sure it's not mushy)
- 1 cup mozzarella cheese , shredded, use 1/2 cup more if you are not making truffle cream or want a more cheesy lasagna
- 1/4 cup red pepper spread , or pasta sauce or pesto or any spread of your choice
- basil leaves , for garnish
Instructions
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To make the spinach ricotta filling, start by removing the excess water from your ricotta. Place a paper towel or napkin on top of a mesh strain and put your ricotta on top. Place the strainer over a bowl and let the water drain for 20 mins.
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While the ricotta is draining, heat oil in a pan over medium heat. Add in your garlic and let brown for 2-3 minutes until nice and caramelized. Add in your spinach and let cook for 1-3 minutes until wilted. Take off the heat and let cool to room temperature.
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Then, in a mixing bowl mix together the ricotta cheese, spinach, lemon juice, lemon zest, black pepper, dried italian herbs, fresh basil, chili flakes, mozarella cheese, and parmesan cheese. Your filling is ready.
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To make the truffle cream, use an electric whisk or beater to whip the heavy whipping cream to stiff peaks. Gently fold in the ricotta cheese, mascarpone cheese, truffle oil, and black pepper. Transfer to a piping bag or ziplock and let chill in the fridge.
If you don't want to use truffle cream, you can skip this step and just drizzle truffle oil instead. -
To assemble the lasagna, start by adding a layer of sauce to the bottom of a baking/serving dish. Set this aside.
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Lay out a lasagna sheet and spread a generous layers of the ricotta and spinach filling. Place another lasagna sheet on top and then spread a layer of red pepper spread and sprinkle on shredded mozzarella cheese. Gently roll this this lengthwise and use a sharp knife to cut in half. Place the rolls in the baking dish. Repeat this process until your baking dish it full but not over-crowded.
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Use a small spoon to fill in the gaps between lasagna rolls with more pasta sauce. Cover with foil and bake covered for 20 minutes and uncovered for 10 minutes at 385°F / 195°C.
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When ready to serve, pipe the truffle cream (or just drizzle truffle oil instead) in the gaps between the lasagna rolls and enjoy!