This spinach roll recipe is stuffed with crunchy pistachio and creamy cheeses.
Preheat oven to 375 degrees F. Line an oven proof baking dish with parchment paper and oil the parchment paper.
Prepare a large pot of water for the lasagna noodles.
In a large skillet, saute the spinach in a saucepan with about a little olive oil. Season to taste with salt and cook for about 10 minutes.
Allow the spinach to cool and then shred in a food processor.
Add the spinach, along with ricotta, parmesan, nutmeg, pistachios and a pinch of salt and then set aside.
When the water for the noodles is boiling, add salt and then lasagna noodles and cook for about 8-10 minutes.
Lay out and pat dry the lasagna noodles. Spread ricotta mixture on the lasagna noodles and roll to form logs.
Drizzle with extra virgin olive oil and sprinkle with parmesan cheese.
Bake for about 35 minutes and then serve hot.