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Lasagna Rolls Recipe

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This recipe for Lasagna Rolls is from The Murrock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bechamel Sauce:
2 Tbsp 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 nutmeg

Lasagna:
1 (15oz) container ricotta
1 (10oz) pkg frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 Tbsp grated Parmesan
3 oz thinly sliced prosciutto, chopped
1 lg egg, beaten to blend
3/4 tsp salt, plus more for salting water
1/2 tsp freshly ground black pepper
1 to 2 Tbsp olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
2 cups shredded mozzarella
Directions:
Directions:
To make the sauce: melt the butter in a heavy medium 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 the oven to 425º

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

Add a Tbsp or 2 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 13x9x2" glass 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 Tbsp of the ricotta mixture evenly over each noodle. starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down on the bechamel sauce in the dish. Repeat with remaining noodles and ricotta mixture. Spoon 1 cup marinara sauce over the lasagna rolls. Sprinkle the remaining 1 cup mozzarella and remaining 2 Tbsp of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated, about 20 minutes. Uncover and bake another 12 minutes. Remove from oven and let stand 10 minutes. Serve with remaining marinara
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes, 50 minutes to cook
Personal Notes:
Personal Notes:
Great dish! If you want to add sausage, add about 1/2 lb of cooked, crumbled sausage to the ricotta mixture. You could even have 1/2 rolls with sausage, 1/2 rolls without!

 

 

 

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