Lasagna Rolls

Lasagna Rolls

Jenny Conway
Who doesn’t love lasagna? This lasagna get an update by rolling the pasta sheets instead of layering them.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course dinner
Servings 6 servings

Ingredients
  

Sauce:

  • 2 Tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk I use 2%
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Pinch ground nutmeg

Lasagna:

  • 1 15- ounce container ricotta
  • 1 10- ounce package frozen chopped spinach thawed, squeezed dry
  • 1 cup plus 2 Tablespoons grated Parmesan
  • 3 ounces thinly sliced prosciutto chopped
  • 1 large egg beaten to blend
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1-3 Tablespoons olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella

Instructions
 

  • For 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 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 oven to 450 degrees.
  • Mix the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.
  • Boil the noodles until just tender but still firm to bite.
  • Drain and arrange in a single layer to prevent them from sticking.
  • Butter a 13x9x2 inch glass baking dish.
  • Pour the bechamel sauce over the bottom of the prepared dish.
  • Lay out 4 lasagna noodle on a work surface, the spread a large spoonful (about 3 tablespoons worth) of the ricotta mixture evenly over each noodle.
  • Starting at 1 end, roll each noodle like a jelly roll.
  • Lay the lasagna rolls seam down, without touching, atop the bechamel sauce 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 sauce in a small saucepan over medium heat until hot, serve alongside.
Keyword entree
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