Spinach Lasagna Rolls

Christine Whisenhunt

By
@cwhisenhunt

I was wanting a cannelloni type dish to go with my stuffed chicken. This was what I came up with. I took it to a family gathering and everyone went wild for it. It is yummy! I hope you try it and enjoy it too!

Note: Photo borrowed from internet.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

30 Min

Cook:

30 Min

Ingredients

1
16 oz. container ricotta cheese
1
16 oz. package spinach, thawed/drained/squeezed dry
1/2 bunch
basil, tops only, chopped fine
1/4 bunch
parsley, tops only, chopped fine
1 1/2 c
shredded parmesan cheese
6 slice
bacon, fried crisp and crumbled
salt and pepper, to taste
16
lasagna noodles
1 c
mozzarella, shredded

FOR SAUCE:

10 Tbsp
butter
2 c
heavy cream, cold
1/2 c
whole milk
1/4 c
lemon juice
1/2 c
shredded parmesan cheese
1/2 tsp
nutmeg
1/8-1/4 c
flour
salt and pepper, to taste

Directions Step-By-Step

1
For sauce:
Mix all sauce ingredients except cheese and flour. Heat until just boiling. Add cheese and stir until melted and no longer stringing (use whisk). Turn heat down. Add flour slowly, stirring well (with whisk) to prevent clumping, until desired thickness is reached. Make sure to cook long enough after adding the flour that the flour gets cooked, or it will be gritty.
2
For rolls:
Mix all ingredients and divide into 16 portions, spread thinly over cooked noodles, and rollup. Pour a small amount of sauce into bottom of baking dish. Place each roll in the dish and roll it in the sauce, ending with the seam side down. Pour remaining sauce over rolls. Sprinkle mozzarella cheese over rolls.
3
Bake at 350 degrees until heated through, bubbling, and cheese browns slightly; about 20-30 minutes.

About this Recipe

Course/Dish: Pasta, Vegetables, Pasta Sides
Regional Style: Italian