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Lasagna Roll Ups Recipe

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This recipe for Lasagna Roll Ups, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Miller
Added: Thursday, June 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Sauce
2 TBS. unsalted butter
4 tsp. flour
1 ¼ c. whole milk
¼ tsp. salt
1/8 tsp. ground black pepper
Pinch ground nutmeg

Lasagna
1 (15 oz.) container whole milk ricotta cheese
1 (10 oz) pkg. frozen chopped spinach, thawed, squeezed dry
1 c. plus 2 TBS. grated Parmesan
3 oz. thinly sliced prosciutto, chopped
1 large egg, beaten to blend
¾ tsp. salt plus more for salting water
½ tsp. fresh ground black pepper
1-2 TBS. olive oil
12 uncooked lasagna noodles
2 c. marinara sauce
1 c. shredded mozzarella cheese (4 oz)

Directions:
Directions:
Sauce, melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 min., then 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 min. Whisk the salt, pepper and nutmeg into the béchamel sauce. Preheat the oven to 450 F. Whisk the ricotta, spinach, 1 c. Parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.

Add a tablespoon or two of oil to a large pot of boiling, salted 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 13 x 9 x 2 inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 noodles on a work surface, then spread about 3 TBS. of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 c. of marinara sauce over the rolls. Sprinkle the mozzarella and remaining 2 TBS. of Parmesan over the rolls. Cover tightly with foil and bake until heated through and the sauce bubbles, about 20 min. Uncover and bake until the cheese on top becomes golden, about 15 min. longer. Let stand for 10 min. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over med. Heat until hot and serve alongside.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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