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Lasagna Rolls / Everyday Italian

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  • Lasagna Rolls / Everyday Italian

    Recipe By :Giada De Laurentiis
    Serving Size : 6 Preparation Time :0:25
    Categories : Pasta

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    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
    1 Pinch ground nutmeg
    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 tablespoon olive oil -- (1 to 2)
    12 uncooked lasagna noodles
    2 cups marinara sauce
    1 cup shredded mozzarella (about 4 ounces)

    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.
    Preheat the oven to 450 degrees F.

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

    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.

    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 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 bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. 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. 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 small saucepan over medium heat until hot, and serve alongside.

    "Easy Italian, food network. See this recipe on air Monday Apr. 04 at 11:00 AM ET/PT."
    "Copyright 2003 Television Food Network, G.P., All Rights Reserved"
    "12 Rolls"
    Start to Finish Time:
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    Per Serving (excluding unknown items): 286 Calories; 20g Fat (61.0% calories from fat); 14g Protein; 15g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 830mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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