Rosette

Ingredients for 4 servings:

• 12 lasagna sheets
• 400 g leaf spinach, frozen
• 12 slices of sausage (mortadella, original)
• 1 large onion(s)
• 3 cloves garlic
• 500 ml cream
• 100 g mascarpone – Gorgonzola
• 100 g cheese (hard cheese), grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the lasagna sheets al dente or use fresh sheets. Drain and place on a tea towel. Sauté the onion and garlic. Add the spinach leaves and simmer until the spinach is tender. Place one slice of mortadella on each lasagna sheet. Drain the spinach well and spread it on the sheets as well. Roll up the sheets and place them in a baking dish. Simmer the cream and mascarpone-Gorgonzola mixture in a pan until the Gorgonzola has melted. Pour this mixture over the rolls and sprinkle with cheese. Bake in the oven at approximately 200°C (400°F) until the cheese is browned on top.