Lasagna Rolls

Name: Lasagna Rolls
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons unsalted butter; 4 teaspoons all-purpose flour; 1 1/4 cups whole milk; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 pinch ground nutmeg; 1 (15 ounce) container whole milk ricotta cheese; 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry; 1 cup grated parmesan cheese; 2 tablespoons grated parmesan cheese; 3 ounces thinly sliced prosciutto, chopped; 1 large egg, beaten to blend; 3/4 teaspoon salt, plus more for salting water; 1/2 teaspoon fresh ground black pepper; 1 -2 tablespoon olive oil; 12 uncooked lasagna noodles; 2 cups marinara sauce; 1 cup shredded mozzarella cheese (about 4 ounces)

Submitted by bungalowten

"Recipe courtesy Giada De Laurentiis, EveryDay Italian on the Food Network"

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Ready In:: 1hr 20mins
Ingredients:: 18
Serves:: 6

ingredients

Sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 ¹⁄₄ cups whole milk
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon ground black pepper
1 pinch ground nutmeg
Lasagna
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup grated parmesan cheese
2 tablespoons grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
³⁄₄ teaspoon salt, plus more for salting water
¹⁄₂ teaspoon fresh ground black pepper
1 -2 tablespoon olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella cheese (about 4 ounces)

directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

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Reviews

I loved this recipe! I doubled the bechamel sauce and added sauteed red peppers and onions into the cheese mix along with increased prosciutto (4 oz.). Thanks to other reviewers imput. My older son 22 missed having chopmeat in it. Next time I'll add a meat sauce over it instead of marinara.

dbwpt
Loved this recipe. I used fresh spinach and basil in the filling and my marinara had meat in it. Will make this one all the time.

adopt a greyhound
My family loved these. My DH has traveled to Italy and eaten in many small family restaurants there. He thinks this is better then what he got in Italy!!! And it is so easy my 11 year old loves to help me roll them. The only thiing I did differenlty is the marinara sauce. Instead of store bought I just put a can of crushed tomatoes in a jar and add some red wine vinegar and shake it up. so yummy for any recipe that needs a red sauce and mych less expensive especially if you can your own tomatoes.

Chef Lisa S
Very good recipe, thanks for posting. I think that next time I will add more spice of some kind because mine came out really good but a bit bland. I will also make a little more bechamel. I will have to work on revising this to my personal tastes. But this is pretty much a keeper.

TaterBug
This was great and I can see how it can be very versitile by changing the filling or the sauces. I made this for a birthday dinner party for my SIL and we all really liked it. I did add extra prosciutto (8oz for a double batch) but the flavor didn't stand out as much as I would have liked. Next time I'll experiment with different fillings and increase the bechamel sauce and marinara because I felt the rolls needed a bit more sauciness. This was an elegant italian dish for a dinner party with my only complaint being the length of time it took to boil all those noodles (20!) 4 at a time. Next time I think I'll just use a large stock pot and cook more at a time. If you're diligent about moving the noodles around in the first minuet or so of boiling they shouldn't stick together. I saw Giada's show where she prepared this and was so happy to find that bungalowten had already posted it on my beloved Zaar... Thanks!!

muncheechee