Lasagna Rolls

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Total Time:
1 hr 25 min
Prep
25 min
Inactive
10 min
Cook
50 min
Yield:
6 servings
Level:
Intermediate
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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 a large spoonful (about 3 tablespoons worth) 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 bechamel sauce 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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Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 1405 reviews

  • on May 20, 2013

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    I thought the dish was very good, and would definitely make it again less the prosciutto. Maybe it was the prosciutto I used but the dish came out too salty. I think next time I will had mushrooms to the ricotta mixture and try to go veggie. I also may skip the bechamel and just use marinara, although I liked the bechamel it would just make the receipe easier. I too will add garlic somewhere along the line, I kept looking for it and it wasn't there. All in all, great dish, looks elegant on the plate and tastes fantastic.

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  • on May 08, 2013

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    This was really good. I made like a traditional lasagna and just layered it. I also added sliced mushrooms and thin sliced yellow zucchini and no meat for a vegetarian style dish. It was a lot of cheese, I think next time I wont use as much. Yummy

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  • on May 07, 2013

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    These were pretty labor-intensive to make, but SO worth it! Creamy and delicious. I had pancetta instead of prosciutto on hand, so I diced it and sautéed it before mixing it in. My 6 year-old gobbled these up! Makes a lot, too, so plenty of leftovers.

    people found this review Helpful.
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