lasagna rolls
(1 RATING)
Saw this on the food Network. Not my own recipe but it is too good not to share. Family loves it!!!
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prep time
cook time
method
Bake
yield
Ingredients
- BECHEMEL SAUCE
- 2 tablespoons butter
- 1 1/4 cups whole milk
- 1/8 teaspoon fresh ground black pepper
- 4 teaspoons flour
- 1/4 teaspoon salt
- 1 pinch nutmeg
- LASAGNA
- 15 ounces ricotta cheese
- 10 ounces frozen spinach (thawed & drained)
- 1 large egg (beaten)
- 1/2 teaspoon fresh ground black pepper
- 12 - lasagna noodles, cooked to al dente
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese (grated)
- 2 tablespoons parmesan cheese (grated)
- 3 ounces prosciutto, chopped
- 3/4 teaspoon salt
- 1-2 tablespoon extra virgin olive oil
- 2 cups spaghetti sauce
How To Make lasagna rolls
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Step 1To make sauce: Melt butter in sauce pan over medium low heat. Add flour & whisk for about 3 minutes. Whisk in milk & increase heat to medium high. Whisk until comes to simmer & is thick & smooth. Whisk in salt pepper and nutmeg. Pour into a 13x9 baking dish. Set aside.
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Step 2Lasagna: Whisk Ricotta, spinach, parmesan, prosciutto, egg, & salt & pepper in medium bowl to blend. Into a large pot of boiling water add the olive oil and salt. Boil Noodles til aldente, then drain & place noodles on sheet pan coated with olive oil to keep from sticking. Place lasagna strip down flat & place 3 Tblsp of ricotta mixture evenly over each noodle. Roll up like a jelly roll. Lay seam side down being sure to leave space in between each roll so they are not touching each other. Spoon 1 cup of spaghetti sauce over the rolls & sprinkle mozzarella & parmesan cheese over the top.
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Step 3Cover w/foil & Bake @ 450 for 20 minutes & top w/ additional spaghetti sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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