Giada’s Lasagna Rolls

This is one recipe that I know I’m gonna be making only once; I can tell from just reading it.  Oh, I know  that it’s gonna be awesome ( it’s loaded with cheese, so why won’t it be..I love cheese!)  but I had also foreseen the work, the dishes that I will be washing and the mess that I’m going to clean afterwards but still I wanted to try it.

It’s definitely worth it, but to make it again..well, yes I will be using the recipe for the filling again to make a regular layer lasagna that I prefer to make –  the easy, stress-free no pre-cooking and rolling the lasagna sheet way that I love -but no more (making) lasagna rolls for me for now.

Delicious!

lasagna_roll-ups_1

Make the filling, cook the lasagna sheets, then start rolling ’em up..

lasagna_roll-ups_2

..then lay them in a baking sheet over the bechamel sauce

lasagna_roll-ups_3

pour in the tomato sauce and sprinkle lots of cheese on top, then bake!

lasagna_rolls

Yummy-ness!! :)

Giada's Lasagna Rolls
Source: 
Recipe type: Main, Pasta, Lasagna Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1¼ cups whole milk
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Pinch ground nutmeg
  • 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
  • ¾ teaspoon salt, plus more for salting water
  • ½ teaspoon freshly ground black pepper
  • 1 to 2 tablespoons olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)
Instructions
  1. Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.
  2. 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. Add the salt, pepper, and nutmeg into the bechamel sauce.
  3. Preheat the oven to 450 degrees F.
  4. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  5. 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.
  6. 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 about 3 tablespoons of ricotta mixture evenly over each noodle.
  7. 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.
  8. 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.
  9. 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.
  10. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside. Enjoy!
Notes
I made substitutions for some ingredients because I didn't have them. Silken tofu plus some cheese for ricotta and regular ham for prosciutto

 

Have a nice day..God Bless!! :)

Leave a Reply

Your email address will not be published.

Rate this recipe: