Lasagna Rolls (Giada De Laurentis)

 

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

pinch of ground nutmeg

Lasagna:

1 (15 ounce) conatiner whhole milk ricotta

1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons of grated Parmesan

3 ounces thinly sliced prosciutto,  chopped (optional)

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1-2 tablespoons of oliive oil

12 uncooked lasagna noodles

2 cups of marianara sauce

1 cup of shredded mozzarella cheese (about 4 ounces)

Directions:

1. To make the sauce (Bechemel):  Melt the butter in a heavy medium sacuepan overr 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. 

2. Preheat the oven to 450 degrees F.

3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.

4. Add a tablespoon or 2 of olive oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to the bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

5. Butter a 13-by-9-by 2 inch glass baking dish. Pour the bechamel sacue over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons) of riicotta mixture evely 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 bechamel sauce in the dish. Repeat with the maining noodles and ricotta mixture. Spoon 1 cup of marianara sauce over the lasagna rolls. Sprinkle the mozzella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Baken until heated through and the sacue 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.