The old saying for March, “in like a lion, out like a lamb,” isn’t faring well this year. It’s lion all the way: blustery cold, temperatures skirting the freeze point at night. The threat of snow might only manifest as a swirl of icy flakes, hardly worth mentioning. Except that there are competing signs of spring–pear and plum trees blooming; branches of forsythia fleck sunny yellow, tulips and hyacinths in varying purpled hues; Against the stark grey, they all glow.
So, the recipe that I’m sharing with you today is one of those that straddles the seasons. Like most members in the family of baked pastas, it is substantial, hearty. The kind of dish you’d want on a chilly March night, when that lion wind roars through the cracks of your doors and windows.
At the same time, it is lightened. The sauce combines sweet red bell peppers and tomatoes, roasted together and pureed to a gorgeous vermilion. The ricotta is whipped with baby spoon spinach into a creamy pale green smear. Impossibly thin ripples of speck, that marvelous cured ham from northern Italy, impart smoky woodsy notes. Ash, juniper, pepper, laurel.
And, they are dainty rolls.
While I do like squares and rectangles of beefy lasagna, and lush vegetable towers: layer upon layer spread with bechamel, ricotta, braised artichokes
I found that these small roll-ups had an endearing and easy way about them–
and made a delicious presence on the potluck table.
True to the way of lasagna, the most time is spent working with each component—prior to assembly.
Sauce pureed, filling whipped, pasta cooked al dente: you are ready to spread, cut and roll.
Lay out your lasagna noodles like fat ribbons on the counter;
spoon and slather the spinach ricotta from end to end. A little palette knife, used for icing cakes, is especially handy.
The slices of speck, almost transparent, seem custom made for the pasta roll, and fit neatly over the ricotta.
Make a cut through the center of each layered ribbon, creating two pieces to curl into clever spirals. I think you’ll like this smaller style roll-up, rather than the giant ones made from the entire piece.
For potluck, I also made a vegetarian version with shiitake mushrooms. They have a meaty texture and flavor that works well with the other ingredients. The recipe I’ve given below makes enough sauce and filling to make 2 casseroles: one with speck (or prosciutto, if you can’t find speck at your market) and one with shiitakes.
As I finish writing this post, this early spring snow has picked up: swirls of white past my windows, and a pretty dusting over the yard.
Lion March! It shouldn’t last.
And April, with the promise of balmier days, will be here soon. Memories of winter and cold will fade as we anticipate tilling and planting the garden, and dream of asparagus and sweet peas and strawberries.
LITTLE SPINACH-RICOTTA-SPECK (OR SHIITAKE) LASAGNA ROLLS WITH
SWEET RED BELL PEPPER-TOMATO SAUCE
Red Bell Pepper-Tomato Sauce:
4 red bell peppers, cut in half, stemmed and seeded
1 large onion, cut into eighths
4 cloves garlic
1-28 oz can plum tomatoes
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
Place red bell pepper halves onto one side of a baking sheet. Tuck onion pieces and garlic cloves underneath. Brush the tops with olive oil.
Pour remaining oil onto the other side of the baking sheet. Spoon the entire contents of the can of plum tomatoes and sauce over the oiled area.
Sprinkle tomatoes and red bell peppers with salt and black pepper.
Roast in a preheated 425 degree oven for 25 minutes until the skins of the peppers are blackened and blistered.
Remove from oven and allow to cool. Peel the blistered skins and discard.
Place roasted vegetables and juices into a bowl. Using an immersion blender, process the ingredients into a brilliant red-orange sauce. Taste for seasonings and adjust as needed.
Spinach-Ricotta-Speck Filling: (for vegetarian version, use shiitake mushrooms instead of speck)
8 oz. fresh baby spoon spinach
2 lb. ricotta
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon granulated garlic
1 ½ cups shredded or grated parmesan
4 oz. speck or prosciutto, very thinly sliced
4 oz shiitake mushroom, sliced and sauteed
1 box lasagna: 18 pieces, cooked according to package directions, drained and cooled
½ cup shredded pecorino romano to sprinkle over the top
Coat 2 9″by 13″ (or size thereabouts) casserole dishes with a little olive oil.
In a food processor fitted with the swivel blade, pulse the spinach until it’s chopped. Scrape into a mixing bowl and return the work bowl to the processor. Refit with swivel blade.
Add ricotta, eggs, salt, black pepper, and garlic and processor until well blended.
Stir the ricotta mixture into the spinach. Fold in the parmesan.
Lay out the lasagna in rows on your work counter. Dollop a few tablespoons of the ricotta mixture and spread it along the length, covering the pasta. Place slices of speck (or prosciutto) over the ricotta.
Cut the lasagna ribbons in half. Roll up each piece. You will have 36 nice lasagna roulades.
Cover the bottom of the casserole dishes with a layer of sauce. Arrange lasagna rolls in the dish. Spoon sauce over the tops. Sprinkle with pecorino romano.
Bake uncovered for 35 minutes in a 325 degree preheated oven. Serves 12-15