Skillet Spinach Lasagna Rolls

To make the tomato sauce, in a pot over high heat, combine the tomatoes, olive oil, garlic, Parmigiano Reggiano rind, basil and salt. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until sauce is cohesive and thickened a bit, about 30 to 45 minutes. Set aside to cool completely.

To make the spinach-ricotta filling, in a large skillet over medium-high heat, warm the oil. Add the shallot and garlic and cook until fragrant, softened and just beginning to brown, about 8 minutes. Add the spinach and cook, stirring occasionally, until wilted, 2 minutes. The spinach will release some liquid; continue cooking until liquid cooks off, about 5 minutes. Season with salt and pepper to taste. Set aside to cool completely.

In a large bowl, combine the ricotta and lemon juice. Add the cooled spinach mixture and stir to combine, then season with salt and pepper to taste. Cover the bowl with plastic and refrigerate until ready to use.

To make the besciamella, in a small, heavy-bottomed pot over medium heat, melt the butter. Sprinkle in the flour and stir until smooth. Increase the heat to medium and cook, stirring continually, until the flour is lightly toasted and golden brown, about 5 minutes. While stirring, slowly pour in the milk and cook until the besciamella is thick enough to coat the back of a spoon, about 5 minutes. Season with salt, pepper and nutmeg to taste. Remove from the heat and let cool, then cover and refrigerate until ready to use.

Bring a large pot of heavily salted water to a boil. Prepare an ice bath by filling a large bowl with water and ice. Line a sheet tray with parchment. Have ready 5 more sheets of parchment paper and olive oil for brushing.

Working with 1 pasta sheet at a time, drop the pasta into the boiling water and cook until al dente, 15 to 20 seconds. Using tongs, remove the pasta from the boiling water and plunge it into the ice bath. Remove the pasta from the ice bath, shaking off as much water as possible, and transfer it to the prepared sheet tray. Brush the pasta sheet with the olive oil and lay a sheet of parchment paper over the pasta. Repeat with the remaining pasta, brushing each sheet with olive oil and covering with a layer of parchment to avoid sticking.

On a clean work surface, lay 1 pasta sheet with the short side facing you (discard the parchment paper). Spread about 1/2 cup of the besciamella evenly over the sheet. Sprinkle 3/4 cup mozzarella and 1/4 cup Parmigiano Reggiano evenly over the sheet. Place another pasta sheet on top of the cheese. Spread 1/2 cup of the spinach-ricotta filling evenly over the second sheet.

Starting from the bottom, carefully roll the layered pasta into a thick log. Place the log seam side down on a sheet of plastic wrap and wrap the plastic tightly around the log. Repeat the process with remaining pasta sheets and fillings to make a total of 3 rolls. Refrigerate until firm, at least 2 hours or up to 2 days.

Preheat the oven to 425°F (220°C).

In a 12-inch (30-cm) ovenproof skillet, add the tomato sauce.

Using a serrated knife, and working with one pasta roll at a time, slice the pasta roll into rounds 3/4 inch (2 cm) thick. Place the slices cut side up into the tomato sauce so that they are close together without overcrowding the skillet. Top the slices with the remaining mozzarella and Parmigiano Reggiano. Bake until the cheese is melted and charred, 25 minutes. Remove from the oven, top with a few dollops of the spinach-ricotta filling and garnish with basil. Drizzle with olive oil and serve. Serves 6 to 8.

Williams Sonoma Test Kitchen