1. Steam
the spinach until tender and squeeze out the excess water. In a bowl,
add the Ricotta cheese, spinach, egg, Mozzarella cheese, garlic, basil,
parsley,
salt and black pepper. Add 2 tablespoons of the Locottelli cheese and stir
to
blend well.
2. Bring a large pot of water to a rapid
boil. Add the lasagne noodles and gently
stir for a few minutes. Cook for 15 minutes and drain. Rinse the noodles
under
cold water and pat dry with paper towels.
3. Lay
the noodles on a flat surface and evenly divide the cheese mixture among
the noodles. Spread the cheese evenly among the entire length of the noodles.
4. Begining at the end, roll up the noodles
until a tight circle is formed. Place them,
flat side down, in a fitted oven proof baking dish.
5. In a saucepan, melt the butter and
add the milk, salt, black pepper and the
remaining Locottelli cheese. Stir and heat through. Add 3 tablespoons of
the
milk mixture to the cornstarch and stir to remove the lumps. Pour the cornstarch
into the saucepan. Simmer and stir until thickened.
6. Pour half the sauce over the lasagne
noodles. Cover and bake in a preheated
350º F oven for 40 minutes. Reheat the remaining sauce and spoon over
the
noodles.
