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, 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.
Originally Submitted
4/12/2013
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