Rolled Lasagna

4 lasagna noodles

1 cup filling (see below)

4 1/4 inch slices fresh mozzarella

12 pieces fresh asparagus–blanched, ends cut

1/2 cup roasted red pepper filets (buy prepared or better yet, roast your own)

2 cups pomodoro sauce (see below)

3 large fresh basil leaves–slivered

2 sprigs of whole basil leaves–for garnish

Cook the lasagna noodles in a large pot of boiling, salted water for about 10 minutes, and drain while the noodles are still firm. Rinse the noodles under cold water to stop further cooking (remember, they will cook more in the oven.) Preheat the oven to 350ºF.



To Assemble

Lay each noodle flat. Divide the filling evenly in the center of each noodle. Top each with a slice of the mozzarella, 3 pieces of asparagus, and a few filets of the peppers.

Fold one end of the noodle over the filling and then roll. Place each piece in a greased baking dish. Cover with foil and bake for approximately 15 to 20 minutes or until the center is warm. While the lasagna is baking, make the sauce.

Remove the lasagna from the oven and place two pieces on each plate, as in the photo. Top with the sauce. Garnish with slivered basil and sprig.



Ricotta/béchamel Filling



2 tablespoons butter

2 tablespoons unbleached white flour

1/2 cup whole milk

1/2 cup whole-milk ricotta cheese

1 teaspoon parmesan cheese (optional)

Salt and freshly ground black pepper to taste

Melt the butter in a medium saucepan over low heat. Add the flour and stir with a wire whisk until it forms a paste. Slowly add the milk, stirring until the mixture forms a paste and all the milk is absorbed. Continue cooking for about 10 minutes–stirring occasionally–until the sauce is smooth and thick. Remove from heat and refrigerate for 15 to 20 minutes. Add the ricotta, the parmesan, stir and season.



Pomodoro Sauce



1/2 cup extra virgin olive oil

1 fresh clove garlic–medium diced

2 cups grape tomatoes–halved

1/3 cup chicken broth

Salt and pepper to taste

Add oil to a sauté pan and heat over medium/high heat until the oil is hot but not smoking. Add the tomatoes and cook for about one minute. Add the garlic and cook for an additional 30 seconds, add the broth and season with salt and pepper. Cook for a minute more and remove from heat.