Kosher salt and freshly cracked black pepperto taste
The Filling
2tablespoonsunsalted butter
½small onionsmall dice
12ouncesfresh spinach
12ouncesmarinated artichoke heartsdrained and chopped
8ouncesmushroomschopped
1teaspoonWorcestershire sauce
Kosher salt and freshly cracked black pepperto taste
¼cupparmesan cheesefreshly grated
1large egg
The Rollatini
Kosher salt
12lasagna noodles
1cupmozzarella cheeseshredded
1tablespoonparmesan cheesefreshly grated
Instructions
The Cheese Sauce
In a saucepan, over medium-high heat, melt the butter. Sprinkle the flour into the butter; whisk until smooth. Cook for 1 minute, then slowly whisk the milk into the roux until smooth. Stir in cayenne pepper to incorporate. Bring the sauce to a boil, whisking occasionally. Cook the mixture until it thickens slightly, about 2 minutes. Turn off the heat and whisk in the cheeses, until melted. Season with salt & pepper to taste; pour the mixture into a bowl. Set aside; cool to room temperature, about 1 hour.
The Filling
In a large pan, melt the butter over medium-high heat; add the onion and mushrooms; sprinkle with a pinch of salt and add Worcestershire sauce. Saute, tossing occasionally, until soft, about 5 to 7 minutes. Add the spinach in batches, fold into the onion mixture. Keep adding batches of raw spinach, until it is all wilted. Add the artichokes, cook, stirring occasionally, until warmed through. Transfer to a sieve over a bowl; allow the mixture to drain and let cool, about 30 minutes. When the mixture has drained and cooled, stir in the parmesan, egg and ¾ cup of the cooled cheese sauce.
The Rollatini
Preheat the oven to 350 degrees F.
Bring a large pot of water, as salty as the sea, to a boil. Add the noodles; and cook per package directions. Drain the noodles; rinse under cold water to cool.
Lay the noodles out on a clean work surface.
Cover the bottom of a 9 x 13-inch baking dish with 2 ½ cups of the cheese sauce. Spoon about 2 tablespoons of the filling across each noodle, leaving about 2-inches of one end uncovered. Carefully roll the noodles around the filling; place seam-side down into the sauce covered baking dish. Top with the remaining sauce; use a spoon to help smooth out the sauce over the rollatini. Sprinkle with mozzarella and parmesan cheese.
Cover the dish with foil; bake until bubbling and hot, about 45 minutes. Remove the foil and turn on the broiler to high; broil until browned 3 to 5 minutes.
Let cool for 15 to 20 minutes before serving.
Notes
Refrigerates well and you could even freeze individual portions for quick easy grab-n-go meals!Recipe adapted from Food Network Kitchen
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