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Lasagna Rolls

lasagna rolls with tomato sauce 49724725
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Make a large batch of these cheesy Lasagna Rolls, and freeze some to help you make quick dinners on busy days. Serve with salad and bread.

Ingredients

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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)

Instructions

  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.
  3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  4. 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.
  5. 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 a large spoonful (about 3 tablespoons worth) 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. Spoon 1 cup of marinara sauce over the lasagna rolls.
  6. 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.
  7. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.
  8. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Notes

For best results, we recommend freezing your lasagna rolls after they’ve been assembled but before baking. This will ensure that the flavors stay intact and the texture remains perfect when you’re ready to bake them. Here are the steps for freezing and storing lasagna rolls:
 
  1. Assemble your lasagna rolls according to the recipe instructions.
  2. Line a large baking sheet with parchment paper or aluminum foil and place the lasagna rolls in a single layer on top.
  3. Place the baking sheet in the freezer until the lasagna rolls are frozen solid, about 2-3 hours.
  4. Transfer the frozen lasagna rolls to an airtight container or freezer-safe bag and store in the freezer for up to 3 months.
  5. When you’re ready to bake, preheat your oven to 375°F and bake from frozen for 25-30 minutes, or until heated through and bubbling.
And that’s all there is to it! With this freezing and storage method, you can have lasagna rolls whenever you want without having to worry about making them from scratch. Enjoy!

Nutrition

Find it online: https://goingmywayz.com/lasagna-rolls/