RITA LOBO teaches you HOW TO MAKE a delicious recipe for a weekend lunch that will bring the whole family together in the kitchen! #PracticalCookingNoGNT #RitaLobo #Recipes INGREDIENTS FOR THE FILLING 1 bunch of spinach (leaves and stems) 1 400 g ricotta cheese (about 2½ cups (tea) crumbled) 2 cups (tea) of coarsely grated mozzarella cheese (about 200 g) ½ cup (tea) of milk 2 tablespoons (soup) of butter 4 cloves of garlic salt freshly grated nutmeg to taste freshly ground black pepper to taste INGREDIENTS FOR THE SAUCE 1 jar of tomato passata (680 g) 1 can of diced peeled tomatoes (with the liquid) ¾ cup (tea) of water ½ onion 4 cloves of garlic 3 tablespoons (soup) of olive oil salt freshly grated nutmeg to taste 2 sprigs of basil INGREDIENTS FOR ASSEMBLY 1 package of dry pasta lasagna (500 g, 30 sheets measuring 24 cm x 3.5 cm) basil leaves to taste for serving olive oil PREPARATION OF THE FILLING In a bowl, place the stalks with the spinach leaves, cover with water and wash well — there is no need to separate the leaves from the stalks; they will be chopped together. Transfer to a colander and let the water drain well. On the cutting board, hold some stalks with the leaves, forming a small bunch, and slice thinly with a knife. Repeat the process with all the spinach. Peel and finely chop the garlic cloves. Heat a large frying pan over high heat. Add 1 tablespoon of butter; once melted, add half of the garlic and stir for 1 minute to perfume. Add half of the chopped spinach, season with a pinch of salt and sauté for 2 minutes, until wilted. Transfer the sautéed spinach to a sieve over a bowl — this way the excess water from the leaves does not moisten the filling. Repeat the process with the remaining spinach, adding butter and garlic before sautéing. Break the ricotta into pieces and transfer to a blender; add the milk, season with 1½ teaspoons of salt and blend until smooth – stop blending and scrape the sides of the blender with a spatula as many times as necessary to mix the ingredients evenly. In a bowl, mix the ricotta cream with the spinach and mozzarella. Season with nutmeg and black pepper to taste. Set aside. METHOD FOR THE SAUCE Peel and finely chop the onion and garlic. Heat a medium saucepan over medium heat. Drizzle with olive oil, add the onion and season with a pinch of salt. Sauté for about 3 minutes, or until it begins to brown. Add the garlic and basil and stir for 1 minute to perfume. Add the peeled tomatoes (with their liquid) and the tomato passata; mix well. Add the water, season with 1 teaspoon of salt and plenty of nutmeg; cook until boiling — the sauce should be thin, as it will thicken in the oven along with the pasta. Turn off the heat and set aside. HOW TO PREPARE AND ASSEMBLY Preheat the oven to 220°C (medium temperature). Bring a pot with 3 liters of water to a boil over high heat. Meanwhile, separate a bowl with water and ice and drizzle a large baking sheet with oil. As soon as the water boils, add 1½ tablespoons of salt and dip 10 lasagna sheets at a time. Let it pre-cook for 4 minutes and, using tongs, transfer the pre-cooked sheets to the bowl with water and ice — this stops the cooking of the pasta and prevents the strips from sticking together. Transfer the pre-cooked pasta to the baking sheet with oil and drizzle a little oil over the sheets as well. Repeat the process with the remaining pasta. In a large 25 cm x 35 cm baking dish, place all of the tomato sauce. To assemble the rondelli: spread about 2 tablespoons of the filling on a lasagna sheet. Roll the pasta over itself and place the roll upright in the baking dish on top of the sauce — this way, the part with the filling is visible, like a snail. Repeat the procedure with all the pasta sheets. Drizzle the rondelli with a little olive oil and bake for about 40 minutes, or until golden brown. Serve immediately. ------------------------------------ ➡ Subscribe to Receitas: https://bit.ly/InscrevaSeNoReceitas ➡ Also watch on Globoplay +Canais: www.globoplay.com ➡ Follow Receitas on social media: Facebook: / receitas Instagram: / receitas Pinterest: / receitas TikTok: / receitas Muito Mais Receitas: https://receitas.globo.com/