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Lasagna Rolls

Photo: Lasagna Rolls

TOTAL TIME: 1 hr 25 min
Prep: 25 min
Inactive Prep: 10 min
Cook: 50 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

SAUCE:
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Pinch ground nutmeg
    LASAGNA:
    • 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 thinly sliced prosciutto, chopped
    • 1 large egg, beaten to blend
    • 3/4 teaspoon salt, plus more for salting water
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    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 450 degrees F.

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

    Add a tablespoon 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 13-by-9-by-2-inch 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 a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop 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 in a heavy small saucepan over medium heat until hot, and serve alongside.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on January 09, 2013

      Flag

      Followed the recipe exactly and Wham! It was fantastic, served to my grandchildren in St Louis and they gobbled it down. Very much like a real good lasagna but just a different appraoch. Will make it often. Thans.

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    • on September 17, 2012

      Flag

      I made this romamtic dinner for my husband. The dish I choose was a recipe I got from Giada DeLaurentiis Lasagna Rolls with my own homemade marina, with a great salad and fresh Italian bread, It was the Perfect dinner. Bobby Your Dark Chocolate Mousse recipe took it from a perfect dinner to a PERFECT ROMANTIC DINNER. With a Good bottle of WINE, both receipes, I started cooking. I found that both of the recipes are very easy to make and the flavor was AMOUR!!!! Thanks to the both of you for helping me w a PERFECT ROMATIC DINNERxoxo Oh I will be making it a lot and even for the kids or dinner paryies. Thanks again xoxoxo

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    • on September 02, 2012

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      OMG -- This recipe is outstanding. Made everything according to directions and it was perfect. The nutmeg in the beschmel sauce really stood out. In fact, I doubled the sauce because I had a bigger pan than stated. Just added more spices to taste. My husband doesn't like beschmel, so I just followed the same directions using homemade marina for his. He loved it. Served as roll-ups, this reccipe is very proportion friendly. Very, very good.

      people found this review Helpful.
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