Lasagna Rolls

Name: Lasagna Rolls
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 1 large egg, beaten to blend; 4 teaspoons all-purpose flour; 1 pinch Pinch ground nutmeg; 0 teaspoons ground black pepper; 12 uncooked lasagna noodles; 473 milliliters marinara sauce; 1 Tbsp olive oil; 237 milliliters grated Parmesan; 85 grams thinly sliced prosciutto, chopped; 0 teaspoons salt; 1 teaspoons salt, plus more for salting water; 113 grams cup shredded mozzarella (about; 425 grams whole milk ricotta cheese; 283 grams package frozen chopped spinach, thawed, squeezed dry; 2 Tbsps unsalted butter; 296 milliliters whole milk

Lasagn If you have pepper, lasagna noodles, salt, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Watch how to make this recipe.

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sauce Pan

Add the flour and whisk for 3 minutes.

Ingredients you will need

All Purpose Flour

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Whisk

Whisk in the milk. Increase the heat to medium-high.

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Milk

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Whisk

Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.

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Sauce

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Whisk

Whisk the salt, pepper, and nutmeg into the bechamel sauce.

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Nutmeg

Pepper

Sauce

Salt

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Whisk

Preheat the oven to 450 degrees F.

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Oven

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Ingredients you will need

Prosciutto

Parmesan

Ricotta Cheese

Spinach

Pepper

Salt

Egg

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Whisk

Bowl

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.

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Pasta

Water

Cooking Oil

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Pot

Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

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Pasta

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Baking Sheet

Butter a 13-by-9-by-2-inch glass baking dish.

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Butter

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Glass Baking Pan

Pour the bechamel sauce over the bottom of the prepared dish.

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Sauce

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.

Ingredients you will need

Lasagne Noodles

Ricotta Cheese

Pasta

Spread

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.

Ingredients you will need

Marinara Sauce

Pasta

Ricotta Cheese

Roll

Sauce

Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil.

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Mozzarella

Parmesan

Roll

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Aluminum 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.

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Cheese

Sauce

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Oven

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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Marinara Sauce

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Sauce Pan

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1large

egg, beaten to blend 4teaspoons

all-purpose flour 1pinch

Pinch ground nutmeg 0teaspoons

ground black pepper 12

uncooked lasagna noodles 473milliliters

marinara sauce 1Tbsp

olive oil 237milliliters

grated Parmesan 85grams

thinly sliced prosciutto, chopped 0teaspoons

salt 1teaspoons

salt, plus more for salting water 113grams

cup shredded mozzarella (about 425grams

whole milk ricotta cheese 283grams

package frozen chopped spinach, thawed, squeezed dry 2Tbsps

unsalted butter 296milliliters

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.