Lasagna Rolls

7 Oct

This is really a fabulously yummy recipe. Mmm…if you like creamy, yummy pasta, this is one from you. I got it off Food Network from Giada De Laurentiis.

Bechamel Sauce
2 T butter
4 tsp all-purpose flour
1 1/4 cups milk (I used half whipped cream, half skim milk–which was what I had on hand).
pinch of nutmeg

1 container ricotta cheese (15-ounce)
1 cup grated Parmesan
1 large egg
12 uncooked lasagna noodles
2 cups pasta sauce (red sauce)
1 cup shredded mozzarella

Make the bechamel sauce in a saucepan by melting the butter and whisking the flour in. Then whisk in the milk, a bit of salt and pepper and a pinch of nutmeg (yum)!!! Whisk on medium-high until thick and smooth and then pour on the bottom of your lasagna pan to cover the whole pan.

Next cook the lasagna noodles. While they are cooking mix together the ricotta, parmesan and an egg. Once the pasta is finished cooking pull them out and spread about 3 tablespoons of the ricotta mixture along one of the noodles. Then roll up the noodle like a jelly roll and set it on top of the bechamel sauce. Continue this with all of the noodles. Pour the red sauce over the noodle rolls and top with mozzarella and a little bit of parmesan.

Bake at 450 degrees, covered with foil, for 20 minutes. Then uncover and bake for 15 more minutes until bubbly. Serve with some extra pasta sauce on the side.

This was very yummy. I didn’t have spinach or prosciutto as the original recipe called for, so I used a ground turkey meat red sauce. I would have loved to put the spinach in with the ricotta mixture, but I didn’t have any when I was making it. I also liked adding shredded vegetables to the ricota mixture too.  Regardless, this was a fabulous dish and I would definitely make it again! Yum, yum!

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