Ingredients: |
Ingredients: Bechamel Sauce:
2 T unsalted butter
4 tsp all purpose flour
1-1/4 cups whole milk
1/4 tsp salt
1/8 tsp ground black pepper
pinch ground netmeg
Lasagna:
1 (15 oz) whole milk ricotta cheese
1 (10 oz) package frozon chopped spinach, thawed, squeezed and dried
1 cup plus 2 T grated parmesan
3 oz, thinly sliced prosciutto, chopped
1 large egg, beaten
3/4 tsp salt
1/2 tsp ground black pepper
1 to 2 T olive oil
12 uncooked lasagna noodles
2 Cups marinara sauce or sauce of your choice and ground meat, cooked
1 Cup mozzarella, shredded
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Directions: |
Directions:Bechamel Sauce:
Melt butter in medium saucepan, over low-med heat. Add flour and whisk for at least a minute. Whisk in milk, turn up heat med-high. Sauce willthicken as it somes to a boil, keep whisking u til smooth, add salt and pepper to taste.
Preheat oven to 450º
In a seperate bowl, whisk spinach, ricotta cheese, 1 Cup parmesan, egg, salt and pepper.
Brown ground beef in skillet, add tomato sauce, salt and pepper
Add 1 T or 2 of olive oil to large pot of boiling, salted water. Boil noodles till tender but still firm,drain. Arrange noodles in a single layer on a baking sheet, lined with a kitchen towel ( to prevent from sticking)
Butter 13 x 9" pan, pour the bechamel sauce on bottom, take a noodle spread small amount (3 T) entire length of noodle, top with meat sauce, and small amount of mozzarella cheese. Roll up noodle and place in pan, fill entire pan, drizzle remaing meat sauce, top with mozzarella cheese.
Bake covered pan (foil) until heated through, approx.20 minutes, uncover ,and bake an additional 15 minutes until golden brown. |
This recipe for Lasagna Rolls is from