Palate Pleasers

Lasagna Rolls

Posted on: June 20, 2011

Here is my long-awaited Lasagna Rolls – actually Giada’s recipe from “Giada’s family dinners.”  I had wanted to make these for several weeks and finally got around to making them this past Friday night.  I started around 6pm and we ate at 7:30, so when I do them again, I’ll start earlier next time.  That being said they are really easy to make if you make sure you read the directions all the way through and prep for the meal.  Get everything ready before you start cooking so that you can add what you need when you need it.   I read it through, but didn’t do the prep on the front end like I should have, so when I needed certain things I didn’t have it at my fingertips - How can you continue to whisk the sauce when you need the milk and it’s in the fridge?  Also, the first thing you want to do is get a pot of water boiling for the pasta noodles.  The non-boil tnoodles don’t work for this recipe.  Also, make sure to squeeze the spinach totally dry so it’s not runny.  Here we go…

DIRECTIONS:

SAUCE:

  • 2 TBSP Butter
  • 2 tsps all-purpose flour
  • 1-1/4 Cups whole milk
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • pinch of nutmeg (optional)

LASAGNA:

  • 1 (15 oz) container whole-milk Ricotta Cheese
  • 1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
  • 1 cup plus 2 Tablespoons freshly grated Parmesan cheese
  • 3 oz thinly sliced prosciutto, chopped
  • 1 large egg, lightly beaten
  • 3/4 tsp salt, plus more for Pasta
  • 1/2 tsp freshly ground black pepper
  • 12 dried Lasagna Noodles
  • Butter for baking dish
  • 2 Cups Quick Marinara Sauce (to follow)
  • 1 cup shredded mozzarella cheese (about 4 oz)

To make the sauce:

Melt the butter in a medium, heavy saucepan over medium-low heat.  Add the flour and cook for 3 minutes, whisking continuously.  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 cream sauce.

To make the Lasagna:

In a medium bowl, stir together the ricotta, spinach, 1 cup of the Parmesan cheese, prosciutto, egg the 3/4 teaspoon of salt and the pepper until blended. 

Bring a very large pot of salted water to a boil over high heat.  Add the lasagna noodles and cook until just tender but still firm to the bite, stirring frequently to prevent the noodles from sticking together.  Drain.  Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Preheat the oven to 450 degree’s F.  Butter a 13 x 9 x 2 inch glass  baking dish.  Spread the cream sauce over the bottom of the prepared dish. 

Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle.  Roll the noodles up and arrange the rolls, seem sides down and not touching one another, atop the cream sauce.  Repeat with the remaining noodles and ricotta mixture.  Spoon 1 cup of the marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese.  Cover the dish tightly with foil.  Bake until the rolls are heated through and the sauce bubbles, about 20 minutes.  Uncover and bake until the cheese on top is golden about 15 minutes longer.  Let stand for 10 minutes.

meanwhile, heat the remaining marinara sauce in a small heavy saucepan over medium heat until hot.  Transfer the sauce to a sauce boat and serve alongside.

COOKs NOTES:  I just followed the directions to a tee; however, I left out the nutmeg.  The white sauce reminds me of a Bechamel sauce but instead of putting it on top of the meal, you put it on the bottom and it all mixes together well.  I was a bit confused initially about how to get these in the lasagna rolls, but what I did was put 4-5 noodles across the cookie sheet and then I took 3-4 Tablespoons of the Ricotta mixture or a handful rather and put it length-wise into the noodle and then rolled up the noodle to create a “mini” lasagna.  I didn’t change anything about this recipe.  It was very savory with the Prociutto; however, I would do this with Chicken, hamburger and just recently heard that Giada did this with Short Ribs.  I might have to try that as well!  Whatever you make it with, it’s sure to please!

The sauce recipe will follow this recipe.

Mangiamo!

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3 Responses to "Lasagna Rolls"

Thanks for sharing this. It sounds delicious! It would be fun to see pictures of your cooked recipes… just a thought :)

This sounds wonderful Susan. I will be waiting for the sauce. If you made this with hamburger would you do anything different with spices? So glad you are sharing.

i’d leave out the nutmeg for everything. With the hamburger, You could keep the spinach and ricotta mixture and maybe even add some sauce into the hamburger mixture and mix it all together in the noodle. You could delete the spinach and add basil, mozzarella and ground hamburger along with the sauce. Let me think of some other combinations too! One thing that I did recently was added Ricotta to the Sauce which gave it a pink color, but it was really good – i might consider doing that with Chicken and not hamburger – anyways I’ll play with it and see what I can come up with. I’ll put the sauce recipe up shortly.

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