spinach lasagna rolls
(3 RATINGS)
I was wanting a cannelloni type dish to go with my stuffed chicken breasts. 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!
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prep time
30 Min
cook time
30 Min
method
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yield
8 serving(s)
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 cups shredded parmesan cheese
- 6 slices bacon, fried crisp and crumbled
- - salt and pepper, to taste
- 16 - lasagna noodles
- 1 cup mozzarella, shredded
- FOR SAUCE:
- 10 tablespoons butter
- 2 cups heavy cream, cold
- 1/2 cup whole milk
- 1/4 cup lemon juice
- 1/2 cup shredded parmesan cheese
- 1/2 teaspoon nutmeg
- 1/8-1/4 cup flour
- - salt and pepper, to taste
How To Make spinach lasagna rolls
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Step 1For 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.
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Step 2For 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.
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Step 3Bake at 350 degrees until heated through, bubbling, and cheese browns slightly; about 20-30 minutes.
- 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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