Lasagna Rolls

I was introduced to lasagna rolls a couple of years ago and fell in love. They are perfectly portioned little bundles of joy. The prep time for these is a bit time consuming (more so than regular lasagna), but they are well worth it.  I halved the original recipe and still had leftovers. I also used fresh spinach instead of frozen.

 

Lasagna Rolls

 

Ingredients

 

Sauce:

2 Tbsp unsalted butter

4 tsp all-purpose flour

1¼ Cup whole milk

¼ tsp salt

¼  tsp ground pepper

pinch ground nutmeg

 

Lasagna:

15 oz ricotta cheese

1 Cup fresh spinach, chopped

1 Cup grated parmesan

1 large egg beaten

¾ tsp salt, plus more for water

½ tsp ground black pepper

6-12 Lasagna noodles

2 Cups pasta sauce

1 Cup shredded mozzarella

 

Directions:

To make the sauce, melt the butter in a medium skillet. Add flour and whisk until combined (1-2 minutes) and slowing whisk in the milk. Increase heat to medium-high and whisk until the sauce comes to a simmer and is thick. Whisk the salt, pepper, and nutmeg into sauce, set aside.

 

Preheat oven to 400. Whisk the ricotta, spinach, egg, salt, and pepper in a medium bowl to blend.

 

Boil noodles in salted water until al dente. Drain and arrange in a single layer on a baking sheet to prevent sticking.

 

Butter a baking dish and pour bechamel sauce on the bottom of the dish. Spoon 3 Tbsp of ricotta mixture onto a lasagna noodle and spread into an even layer. Start at one end and roll. Place seam side down in the baking dish. Repeat until all noodles are complete. Spoon one cup of pasta sauce over the rolls, top with cheese, cover tightly, and bake for 20 minutes. Remove foil and bake an additional 15 minutes or until cheese is bubbly. Let rest 10 minutes before serving.

 

Meanwhile, heat remaining pasta sauce to serve alongside.

 

Source: Everyday Italian