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Lasagna Rolls

Ingredients

  • 2 T. unsalted butter
  • 4 tsp. all-purpose flour
  • 1-1/4 c. whole milk
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1-15 oz. Ricotta cheese
  • 1-10 oz. pkg. frozen spinach thawed and squeezed dry
  • 1 c. plus 2 T. grated Parmesan cheese
  • 1/2 lb. ground beef or sausage browned
  • 1 lg. egg beaten
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1-2 T. olive oil
  • 12 uncooked lasagna noodles
  • 2 c. Marinara sauce
  • 1 c. (4 oz.) shredded mozzarella cheese

Instructions

  • For sauce, melt butter in saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 min. Whisk in the salt, pepper and nutmeg (if desired).
  • For lasagna, preheat oven to 450 degrees. Whisk the ricotta, spinach, 1 c. Parmesan, ground beef, egg, salt and pepper in a medium bowl to blend.
  • Add a tablespoon or two of oil to pot of boiling water and boil the noodles till al dente. Drain.
  • Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13x9x2" baking dish. Pour the b├ęchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 T.) of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay each roll in pan seam side down without touching. Repeat with other noodles.
  • Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle with mozzarella and remaining 2 T. Parmesan cheese. Cover tightly with foil and bake until heated through and the sauce bubbles, about 20 minutes.
  • Uncover and bake until the cheese on top becomes golden, about 15 min. longer. Let stand for 10 minutes.
  • Meanwhile, heat the remaining marinara sauce to serve alongside.