Baked Sole Rolls with Spinach and Parmesan Cheese

Name: Baked Sole Rolls with Spinach and Parmesan Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 bag 284 g spinach, trimmed and washed; 2 tablespoons (30 ml) olive oil; 3 tablespoons (45 ml) butter; 3 tablespoons (45 ml) flour; 3 cups (750 ml) hot milk; 2 cups (500 ml) grated Parmesan cheese; 1 pinch nutmeg; 4 lasagna noodles, cooked; 375 g sole fillets; 200 g provolone cheese, sliced; Salt and pepper

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Preparation 20 min
Cooking 35 min
Servings 4

Sans noix
Sans oeufs

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Ingredients

- 1 bag 284 g spinach, trimmed and washed
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) flour
- 3 cups (750 ml) hot milk
- 2 cups (500 ml) grated Parmesan cheese
- 1 pinch nutmeg
- 4 lasagna noodles, cooked
- 375 g sole fillets
- 200 g provolone cheese, sliced
- Salt and pepper

Preparation

- 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.
- 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.
- 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.
- Bake for about 25 minutes and finish cooking under the broiler to brown the cheese.

Baked Sole Rolls with Spinach and Parmesan Cheese

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