I got this recipe off the Food Network and made it last weekend. It got 5 stars from my family. This can easily be modified for vegetarians. It is truly an Italian recipe.
Provided by WildCook
Categories < 4 Hours
Time 1h15m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 18
Steps:
- For 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°F
- For the lasagna mixture, whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.
- Add a tablespoon or 2 of oil to a large pot of boiling 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 13x9x2 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. Lay the lasagna rolls seam side down and place in baking dish on top of bechamel sauce. Repeat with the remaining noodles and ricotta mixture.
- Spoon 1-2 cups 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.
- Add 2 tbsp of grated parmesan and enjoy!
Nutrition Facts : Calories 576.4, Fat 29.2, SaturatedFat 15.9, Cholesterol 117.5, Sodium 1114.9, Carbohydrate 47.9, Fiber 3.2, Sugar 8.2, Protein 30.7
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