Lasagne Twirls
Serves 2 - 3
     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


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