Smoked Salmon Lasagna Rolls Recipe

ngredients

8 lasagna noodles

• 1 bag, 284 g (10 oz) spinach, washed, dried and torn in pieces


• 30 ml (2 tbsp) olive oil


• Salt and freshly ground pepper, to taste


• 8 slices (225 g / 8 oz) smoked salmon


• 12 thin slices (225 g / 8 oz) light provolone cheese, each slice cut in half


• 500 ml (2 cups) commercial tomato sauce


• 180 ml (3/4 cup) 35% cream

Directions

1. In a large pot, cook the pasta al dente according to package directions. Rinse in cold water, oil each noodle lightly and set aside in a single layer on a clean tea towel.


2. In a saucepan, wilt the spinach in the oil. Season with salt and pepper, remove from heat and set aside.


3. Preheat oven to 200°C / 400°F.


4. Place a slice of smoked salmon and some of the spinach on each lasagna noodle. Top with 2 half-slices of cheese and roll up. Arrange the rolls in a greased casserole, seam side down.


5. In a saucepan, heat the tomato sauce. Stir in the cream, season with salt and pepper and simmer for 2 minutes.


6. Pour the sauce over the rolls, top each roll with a half-slice of cheese, and bake 20 minutes.


7. Serve two rolls per person, with the sauce spooned over the top.