recipes
Gluten-free lasagna rolls with Ricotta, speck and walnuts
Serves: 2-3
2018-01-11
Ingredients
- 1 packet gluten-free lasagna sheets (Dr Schar)
- 500g ricotta (Benna)
- 1 egg, beaten
- 6 slices speck
- Few leaves basil, chopped
- 1 tbsp chopped parsley
- 2 tbsp chopped walnuts
- Salt and pepper to taste
- 1 white gbejna, chopped (Benna)
- 4-5 tbsp ready-made classic tomato pasta sauce (Coppola)
- You will also need spinach or rocket leaves to serve
Method
Start this recipe by pre-cooking the lasagna sheets in some boiling water before you start. To make the filling, mix together the ricotta, egg, chopped basil and parsley. Season well with salt and pepper and add in the chopped white gbejna. Lay the speck over the lasagna sheets and spread over the ricotta filling. Sprinkle over the chopped walnuts. Roll up the lasagna sheets and cut into 2-3cm slices. Spread some of the pasta sauce into the bottom of your baking dish and lay over the stuffed pasta wheels. Cover with the remaining pasta sauce, season with salt and pepper and a drizzle of olive oil and bake in the oven for 15-20 minutes. To serve, carefully lift the pasta wheels onto serving pates and cover with dressed spinach or rocket leaves.
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