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Preparation time
20 minutes
Total time:
55 minutes
Serves
4
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Ingredients
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1 bag 284 g spinach, trimmed and washed
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2 tablespoons (30 ml) olive oil
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3 tablespoons (45 ml) butter
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3 tablespoons (45 ml) flour
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3 cups (750 ml) hot milk
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2 cups (500 ml) grated Parmesan cheese
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1 pinch nutmeg
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4 lasagna noodles, cooked
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375 g sole fillets
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200 g provolone cheese, sliced
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Salt and pepper
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Directions
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Preheat the oven to 180 ºC (350 ºF). In a saucepan, soften the spinach in the olive oil. Season with salt and pepper. Set aside.
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In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and stir until it thickens. Add the cheese and nutmeg. Stir until the cheese has melted. Season with salt and pepper. Set aside.
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Cut the lasagna noodles in half crosswise. Cut fish into eight strips. Place a fish strip on the entire length of the noodle, fold the fish, as needed. Place 1/8th of the spinach at the beginning end of each lasagna. Roll up and place the rolls, seam side down, in a 38 x 25-cm (15 X 10-inch) baking dish, sprayed with oil. Cover with the sauce and cheese.
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Bake for about 25 minutes and finish cooking under the broiler to brown the cheese.
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