1 Bunch Of Cleaned Chard
2 Cups Of Robiola Cheese (or Substitute A Mixture Of 1 ½ Cups Mascarpone And ½ Cup Ricotta),
1 Box Of Wavy Lasagne
1/2 Lb Of Romanesco Broccoli,
½ Cup Grana Padano Cheese,
Extra-Virgin Olive Oil,
Salt And Pepper To Taste
Preheat oven to 350F
Step 1: Prepare the robiola spread
Combine the robiola or substitute cheese mixture with ½ cup of grated Grana Padano cheese, salt, pepper, and few thyme leaves, one tablespoon of extra virgin olive oil, and the zest of half a lemon until a cream forms.
Step 2: Cook the greens
Roughly chop the Swiss chard and sauté it in a pan with a pinch of salt for 2-3 minutes.
Boil the Romanesco broccoli florets in salted water for 2 minutes and strain.
Step 3: Cook the lasagna sheets
Bring a pot of salted water to boil. Cook the Wavy Lasagne pasta sheets for 8 minutes, then soak them in iced water for 1 minute, and lay them on a clean tea towel. Cook and fill them two at a time so that they remain flexible and do not tear while being filled.
Step 4: Make the rose rolls
Spread the Wavy lasagne sheets with the robiola mixture, top with the Swiss chard and the Romanesco broccoli, then fold them over to form rolls. Cut them in half.
Step 5: Assemble the timbale and bake
Arrange the rolls upright in a casserole dish (8×8). Sprinkle the timbale with grated cheese, drizzle a bit of oil on top and bake for 10-15 minutes.