Lasagna Rolls

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Fast Food

Rated: 5 stars out of 5Rate itRead users' reviews (1242)

Cook Time:
50 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: 10 min
Cook: 50 min
Total:: 1 hr 25 min

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Ingredients

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

Lasagna:

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
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
1 cup shredded mozzarella (about 4 ounces)

Directions

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.

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Comments & Reviews

recipe Lasagna Rolls
Barbara Cody, WY 02-03-2010
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As good as mine ;-)
Rated: 5 stars out of 5

I made this last fall and again today and it is just so darn good! It is as good as the fancy layered lasagne I have always... made, and it doesn't take all day. Love the bechamel addition. Just can't say enough nice things about this recipe. Thanks so much, Giada!Read more
recipe Lasagna Rolls
LINDA D. Philadelphia, PA 01-31-2010
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Serve at your next dinner party...
Rated: 5 stars out of 5

This dish surprised me. It was very easy to make and the presentation is really nice. Great for a dinner party because the... roll is a good portion and not messy like regular lasagna tends to be. I served it along side my usual meatballs and sausage and a side salad. Delicious!Read more
recipe Lasagna Rolls
Cortney Lancaster, CA 01-28-2010
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Made it Vegetarian (Lacto-Ovo)
Rated: 4 stars out of 5

Very tastey! Variations: Obviously took out the pancetta, instead I sauteed a little onion and garlic with Italian seasoning... as suggested by another review and allowed it to cool before mixing it into the mixture. I served it with a simple salad and it was a big hit with my MEAT EATING family. (Ms. Picky had 2 and Mr. Picky had 3 and took 3 more for lunch). Next time I'd like to add even more veggies (maybe carrots and broccoli) to add a little bit more texture. But overall very yummy, having leftovers for lunch today!Read more
recipe Lasagna Rolls
deana geneva, IL 01-23-2010
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Fantastic!
Rated: 5 stars out of 5

I made this for my large Italian family over New Year's and it was a BIG hit. Delicious...You can freeze it too and bake at... later for a dinner party. Also we have subsituted sweet ground italian sausage.Read more
recipe Lasagna Rolls
Deborah Zephyrhills, FL 01-23-2010
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Fabulous Dish
Rated: 5 stars out of 5

I made this for my husband last night and it really was fabulous!! I followed the recipe exacly and it was perfect. It is... much better than any lasagna that I've ever made. This recipe is definitely a keeper. Thanks Giada!!Read more
recipe Lasagna Rolls
Mary Ann S. Abington Township, PA 01-21-2010
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Big Hit for the New Baby!
Rated: 5 stars out of 5

I made this dish the very first time for our neighbors who just had a new baby. They called me up immediately after dinner... and said "We want this recipe". I have made it several times since (once for a dinner party and once for my husband and me) and I have to say that it really is a keeper. I agree with everyone that you have to double the bechamel sauce. It's just so-o-o yummy. I also always use fresh spinach and just saute' it in a little of the bacon grease to make it wilt. It shrinks down quickly, and it gives the recipe a really nice flavor. All of the times I used bacon instead of prosciutto, and I also added about 1/2 lb. of spicy sausage to the mixture just to kick up the meat content a little. You don't have to do that but we like our meat. This is just an amazing recipe. I'll keep it forever!Read more