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Spinach Lasagna Rolls

September 1, 2008


Spinach Lasagna Rolls, originally uploaded by katbaro.

N. and I found this recipe some time ago on the Everyday Italian link off of the Food Network, and have made this a few times. Fortunately, it’s come out pretty good both times. Unfortunately, we forgot the lessons learned the first time.

First of all, if you don’t like spinach I would suggest not having this recipe, or toning it down a great deal. Giada calls them Lasagna Rolls, I would go ahead and call them Spinach Lasagna Rolls. N. says that they’re “good for us”. I say they need more meat. This recipe only has less than a quarter pound of proscuitto. If you like a lot of meaty lasagna flavor, then you’re going to want to experiment with adding some more beef.

All of that aside, I’d really like to express that the lasagna roll concept is really great. There’s no guessing about the done-ness of the inside of the lasagna, and you don’t have to worry about layering and spreading the layers evenly. Basically, it’s all of the great lasagna taste with about half the fuss. Give it a try, its super tasty.

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)

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.

2 Comments leave one →
  1. September 11, 2008 3:17 pm

    Love the recipe
    Can I add this recipe to mylasagnarecipe.com?

  2. badhuman permalink*
    September 12, 2008 5:34 am

    Sure, thanks!

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