Lasagna Rolls – This was simpler to make than traditional lasagna. Despite oiling the water as instructed, I did experience sticking issues with the lasagna noodles. Not sure why it occurred. The following time, I’ll cook extra lasagna noodles in case they cling. fantastic recipe I’m glad I made it.
Lasagna Rolls Ingredients
- 2 tablespoons unsalted butter
- 4 teaspoons of regular flour
- 1 added to cart 1/fourth cup whole milk
- 1/8 teaspoon of ground black pepper and 1/4 teaspoon of salt
- pinch of nutmeg, ground
- 1 15-ounce jug of whole milk for lasagna mozzarella cheese
- 1 box (10 ounces) of thawed, squeezed-dry frozen spinach, chopped.
- Grated Parmesan, 1 cup plus 2 teaspoons.
- 3 ounces of prosciutto, thinly sliced (chopped)
- One big egg (beaten to blend)
- 1/4 teaspoon of salt (plus more for salting water)
- freshly ground black pepper, half a teaspoon
- Olive oil, 1 to 2 tablespoons
- Twelve raw lasagna noodles
- 2 cups of sauce marinara
- 1 cup of mozzarella, shredded (about 4 ounces)
- Sauce ingredients: In a heavy medium saucepan, melt the butter over medium heat. Whisk in the flour for three minutes. Add the milk by mixing. Set the temperature to medium-high. In about three minutes, whisk the sauce until it is smooth and thick. Incorporate the nutmeg, salt, and pepper into the bechamel sauce.
- In a medium bowl, combine the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper. Preheat the oven to 450 degrees F.
- In a large pot of salted water that is boiling, add one or two tablespoons of oil. Noodles should be boiled until they are just tender but still bite-able. Drain. To avoid sticking, arrange the noodles in a single layer on a baking sheet.
- Butter a glass baking dish that is 13 by 9 by 2 inches. The bechamel sauce should be poured over the dish’s bottom. Spread a large spoonful (about 3 tablespoons worth) of the ricotta mixture evenly over each of the four lasagna noodles that have been laid out on the work surface. Roll each noodle like a jelly roll, beginning at one end. Lay the lasagna rolls crease side down, without contacting, on the bechamel sauce in the dish. Use the remaining noodles and ricotta mixture to repeat. Layer the lasagna rolls with one cup of the marinara sauce. Over the lasagna rolls, sprinkle the remaining 2 tablespoons of Parmesan and mozzarella. Use foil to secure the cover. Bake for about 20 minutes or until heated through and the sauce bubbles. Bake another 15 minutes, uncovered, until the cheese on top is golden. Allow to sit for ten minutes. In the meantime, to serve, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot.