Lasagna Rolls

I have found that Italian recipes are so fun to photograph! I don’t have a super fancy camera, just a Cannon point-and-shoot, but the colors are so pretty that the pictures turn out great {in my opinion}!! So I am appoligizing for all pics in this post… but it was so hard to choose. The original recipe is Giada De Laurentiis, but I have made a few minor changes (not that it needed any really)…like bacon instead of prosciutto and I use more sauce… other than that it’s pretty much the same! This is sooo good! A classic recipe with great results!

{step one}: Béchamel Sauce


The simple ingredients: milk, butter, all-purpose flour, salt, pepper and nutmeg. Don’t leave out the nutmeg! *béchamel means “white sauce” in french.


Butter a 13×9 glass casserole dish. In a medium sauce pan over medium low heat, melt the two tablespoons of butter. Whisk in the four teaspoons of flour, keep whisking until it turns a golden brown in color. When it turns to a light golden brown, still whisking, add the whole milk.


Add salt, pepper and nutmeg, whisk some more and when the béchamel is thick pour into prepared 9×13 glass dish.

{Part two}: The Lasagna Rolls

Here is what you will need: lasagna noodles, frozen spinach (thawed and squeeze out all the water), whole milk ricotta, 3 cups of marinara sauce, one egg, bacon, parmesan, mozzarella, salt and pepper.


Bring a large pot of water to a boil add about 2 tablespoons olive oil and a good dash of salt. Place 12 to 15 lasagna noodles (not the oven ready kind) into the boiling water. You only need 12 but I make extras incase some stick or tear.


Don’t cook your noodles all the way. I only cook them for eight minutes because they will finish cooking in the oven. When the eight minutes are up take them out (I use silicon tongs) and place them flat on a silpat or wax paper to keep from sticking to each other. Now preheat your oven to 450 degrees.


In a medium bowl mix the ricotta, egg (slightly beaten), spinach, bacon, parmesan salt and pepper. You don’t need a lot of salt because of the bacon and parmesan.


Spoon equal amounts of ricotta mixture on each lasagna noodle and spread out for an even layer.


And roll them up like you would a jelly roll.


Lay each lasagna roll into the béchamel sauce and cover with sauce, fresh mozzarella and parmesan cheese. Cover with tinfoil and bake in preheated oven for 20 minutes.


Uncover and bake for an additional 15 minutes. Look at that Cheese!

It should be smelling pretty darn good right now, and when you pull out this beauty… you will only have to wait 10 minutes before serving, I know… it will be hard…but you can do it!


What else is there to say?

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Lasagna Rolls

Yield: 6-8

Ingredients:

For the Béchamel Sauce

2 tablespoons Unsalted Butter

4 teaspoons All-Purpose Flour

1 1/4 cups Whole Milk

1/4 teaspoon Kosher Salt

1/8 teaspoon ground Black Pepper

Pinch ground Nutmeg

For the Lasagna Rolls

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

3/4 lb Bacon, cut into 1 inch pieces, and cooked

1 large Egg, beaten

1/2 teaspoon Sea Salt, plus more for salting water

1/2 teaspoon freshly ground Black Pepper

1 to 2 tablespoons Olive Oil

12-15 Uncooked Lasagna Noodles

26 oz Jar of your Favorite Marinara Sauce

1 pkg fresh Mozzarella

Directions:

To make the béchamel: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes or until a nice golden color. 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 béchamel sauce.

Preheat the oven to 450 degrees F.

Mix the ricotta, spinach, 1 cup Parmesan, bacon, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or two 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 "silpat" or wax paper to prevent them from sticking.

Butter a 13-x-9-by-x-2 inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 12 lasagna noodles on a work surface, and spread out 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 béchamel sauce in the dish. Top with the sauce and then with the fresh mozzarella and remaining 2 tablespoons of Parmesan. 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.

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4 Responses to “Lasagna Rolls”

  1. #
    1
    Nichole — April 21, 2010 at 12:48 pm

    Having made this one, I can say it is delish. My entire family, 8 year old and all absolutely love it! And being a family of 3, we can eat it for lunch the next day also.

  2. #
    2
    nicole — May 25, 2010 at 1:26 am

    Made this dish tonight, and OMG it was so good (I made it w/o bacon, so I could eat it)! The best part of it, both my kids gobbled it up. Can't wait to try another recipe. xoxo

  3. #
    3
    Karm — May 12, 2011 at 5:42 pm

    Made this for my Mom and family for mother's day….It was D.E.L.I.C.O.U.S.!!! It is a keeper for us :)

  4. #
    4
    glenrilotto — August 4, 2013 at 2:20 am

    Herzlich willkommen in der Welt der Jeans. Im Gegensatz zu früheren Jahrzehnten, als wenige Jeansmod

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