Creating memories in the kitchen...One meal at a time.

Sunday, June 7, 2009

Lasagna Rolls

I had heard about lasagna rolls, but never attempted to make them until now. You basically take the filling that you would make for lasagna and spread it evenly over the cooked noodles and roll them up and bake them. This was delicious and even got the stamp of approval from my 1/2 Italian husband!
Lasagna Rolls
courtesy of Giada De Laurentiis

Bechmael Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese (I used low-fat and it still tasted good)
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
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce (I used Dom DeLuise's recipe posted at the end)
1 cup shredded mozzarella (about 4 ounces)
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 about 3 tablespoons 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 bechamelsauce 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.
Mammas Marinara Sauce
courtesy of Dom DeLuise
4 tablespoons olive oil
5 garlic cloves, minced
2 28-oz. cans ready-cut peeled tomatoes
1 6-oz. can tomato paste
4 tablespoons sun-dried tomatoes
Salt and Pepper to taste
In a medius sauce pan, heat the olive oil and gently sauté the garlic. Add tomatoes, tomato paste and sun dried tomatoes. Add salt and pepper. Put on medium for 20 to 30 minutes, stirring occasionally. Makes about 2 quarts of sauce.
Posted By: Julia
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