Tender lasagna noodles are rolled around a creamy spinach and ricotta filling, then baked over a layer of béchamel sauce with marinara, mozzarella and Parmesan. Prosciutto is optional, making these easy to prepare either as a vegetarian dish or with a little added savory flavor.
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| Lasagna Rolls |
Servings: About 6
Prep Time: About 30 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Prep Time: About 30 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Ingredients:
For the Béchamel Sauce:
- 2 tablespoons unsalted butter
- 4 teaspoons all-purpose flour
- 1¼ cups whole milk
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Pinch of ground nutmeg
For the Lasagna Rolls:
- 1 (15-ounce) container whole-milk ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
- 1 cup plus 2 tablespoons grated Parmesan cheese, divided
- 3 ounces thinly sliced prosciutto, chopped, optional
- 1 large egg, beaten
- ¾ teaspoon salt, plus additional salt for the pasta water
- ½ teaspoon freshly ground black pepper
- 1–2 tablespoons olive oil
- 12 uncooked lasagna noodles
- 2 cups marinara sauce, divided
- 1 cup shredded mozzarella cheese (about 4 ounces)
- Butter, for preparing the baking dish
Instructions:
- Make the béchamel: Melt the butter in a medium heavy saucepan over medium-low heat. Add the flour and whisk continuously for 3 minutes.
- Gradually whisk in the milk. Increase the heat to medium-high and continue whisking until the sauce comes to a simmer and becomes thick and smooth, about 3 minutes.
- Whisk in the salt, pepper and nutmeg. Remove the béchamel from the heat and set aside.
- Preheat oven to 450°F.
- In a medium bowl, combine the ricotta, spinach, 1 cup Parmesan, prosciutto if using, beaten egg, ¾ teaspoon salt and ½ teaspoon pepper.
- Bring a large pot of salted water to a boil and add 1–2 tablespoons olive oil. Cook the lasagna noodles until just tender but still firm to the bite.
- Drain the noodles and arrange them in a single layer on a baking sheet so they don’t stick together.
- Butter a 13 × 9 × 2-inch glass baking dish. Spread the béchamel evenly over the bottom.
- Lay 4 lasagna noodles on a work surface. Spread about 3 tablespoons of the ricotta-spinach filling evenly over each noodle.
- Starting at one short end, roll each noodle up like a jelly roll.
- Arrange the rolls seam-side down over the béchamel, leaving a little space between them.
- Repeat with the remaining noodles and filling to make 12 lasagna rolls.
- Spoon 1 cup marinara sauce over the rolls.
- Sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan.
- Cover the baking dish tightly with foil and bake for about 20 minutes, until heated through and the sauce is bubbling.
- Remove the foil and continue baking for about 15 minutes, until the cheese is melted and golden.
- Remove from the oven and allow the lasagna rolls to rest for 10 minutes.
- Meanwhile, warm the remaining 1 cup marinara sauce in a small saucepan.
- Serve the lasagna rolls with the additional warm marinara sauce alongside.
Tip: Be sure to squeeze as much moisture as possible from the thawed spinach. Excess water can make the ricotta filling loose and watery.
Source: Not provided