Spicy Rolled Lasagna with Calabrian Chili Sauce |… | Roland Foods

Ingredients

• 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
• 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
• 1 pack of lasagna noodles
• 2 cups mozzarella cheese
• Locatelli Romano, to garnish
• Parsley, to garnish
• 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
• 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