Saturday, February 5, 2011

Lasagna Rolls

Giada creates another winner. Cute little lasagna rolls are baked on top of a creamy bechamel. Have you ever noticed that Giada describes everything as creamy? It gets to be a little pornographic after a while.

One great thing about this recipe is that serving is a breeze. Traditional lasagna might fall apart a bit when you are trying to serve it. With lasagna rolls you just use a spatula to scoop a roll out and you are good to go (as pictured above).


Lasagna Rolls
Makes 12 lasagna rolls

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)


1. 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.

2. 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.

3. 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.

4. 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 bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.

5. 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.

6. 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.

Recipe courtesy Giada De Laurentiis.

6 comments:

  1. I am drooling like a puppy over here! Those look so yummy, and I agree - would be much easier to serve. I am constantly fighting with the lasagna to stay in one piece and then the kids complain that "my lasagna is touching my salad!" It's mayhem!

    Thank you, I will be trying these soon.

    And yes, she DOES say creamy a lot. Totally pornographic. :)

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  2. "creamy"
    "crunch"
    "tangy"
    it's all word porn and she says them ALLLLLL the time!! I thought I was the only one catching this!

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  3. I'm going to have nightmares where all I hear is the phrase, "CREAMY" over and over again. ;)

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  4. I saw a picture of this over on StumbleUpon and had to see the recipe. I'm supposed to be on a diet. But this may be my breaking point. It looks so good.

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  5. already back! Checking out the lasagna rolls! Love the giada comment. It's true she always describes things as creamy. laura@imnotatrophywife.com

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  6. ha! I can hear her now. And you know she probably doesn't eat this and Isay MORE FOR ME.

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