Mar 30, 2017

How to Boil Water: Lasagna Rolls

Can you believe it - a How to Boil Water but not a quesadilla?! I know it's just crazy but we didn't have any quesadillas this week or at least we haven't yet so I don't have one to share. But this one is well worth it.

Dinner Brought To You By: Giada De Laurentiis

Here's What You Need:
SAUCE::
2 tbsp unsalted butter
4 tsp all-purpose flour
1 1/4 cup whole milk
1/4 tsp salt
1/8 tsp ground black pepper
Pinch ground nutmeg

LASAGNA::
1 container (15-oz) whole milk ricotta cheese
1 package (10-oz) frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tbsp grated Parmesan
3 oz thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 tsp salt, plus more for salting water
1/2 tsp freshly ground black pepper
1-2 tsp olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 oz)

Here's What You Do:
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 becharmel sauce.

Preheat oven to 450 degrees.

Whisk the ricotta, spinach, 1 cup Parmesan, proscuitto, egg, salt and pepper in a medium bowl to blend.

Add a tablespoon or two of oil in a large pot of boiling salted water. Boil the noodles until just tender but still firm to the bite. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13x9 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 tablespoon worth) of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna roll seem side down, without touching, atop the bechamel sauce in the dish.

Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of the marinara sauce over the lasagna rolls. Sprinkle with mozzarella and remaining 2 tbsp 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.

Meanwhile, heat the remaining marinara sauce in a heavy saucepan over medium heat until hot and serve alongside.



















Whoa, that's a lot of pictures. But this is a lengthy thing. It takes some serious time to put this together but the more times you do it the faster you get and the easier it gets. And then like most lasagnas, it's in the oven for awhile.

This dinner is one of my favorites. Which is definitely good since it is so time consuming and a weekend only meal because then I have someone else here to entertain the kiddos. But it is definitely worth it because yum!

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