"Hunger is the best sauce in the world."--Cervantes

Pasta - Lasagna Rolls Recipe

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This recipe for Pasta - Lasagna Rolls, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Bechamel Sauce:
2 tablespoons butter, unsalted
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Filling:
1 - 15-ounce container whole milk ricotta cheese
1 - 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3-ounces prosciutto, thinly sliced and chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon ground black pepper
1 - 2 tablespoons olive oil

12 uncooked lasagna noodles
2 cups marinara sauce
1 cup mozzarella cheese, shredded

Directions:
Directions:
Bechamel Sauce:
Melt butter in heavy 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 oven to 450 degrees.

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

Add 1-2 tablespoons of oil to a large pot of boiling 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 9X13-inch 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 one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, on 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 marinara sauce for extra sauce if needed.

 

 

 

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