Lasagna Rolls

Today we have Liz here from That Skinny Chick Can Bake! Her decadent recipes and lovely photographs always make my mouth water and her blog boasts an extensive assortment of meals and desserts. Go and have a peek around, I’m certain you won’t be disappointed!

This delectable twist on lasagna uses a few bowls and pans, and is probably not the swiftest dinner idea in the midst of our unprecedented heat wave. I went ahead and baked it anyway. My daughter ADORES this…so it was worth seeing her smile when she saw this come out of the oven. I have mentioned before that she avoids most meats, but the diced up prosciutto does not seem to bother her sensitive palate. Mums the word on this secret ingredient…shhhhh, don’t tell. Buon Appetito, my friends!

Serves: 6

Prep time: 25 minutes

Cooking time: 40 minutes

Béchamel Ingredients:

2 tbl butter
4 tsp flour
1¼ c/300 mL whole milk
¼ tsp salt
a few grinds of fresh black pepper
couple grinds of fresh nutmeg

Lasagna Ingredients:

15 oz/425 g ricotta cheese
10 oz/280 g frozen, chopped spinach, thawed and squeezed dry
1 c/100 g grated Parmesan, plus more to sprinkling on top
3 oz/85 g prosciutto, chopped
1 egg
¾ tsp salt
½ tsp freshly ground pepper
12 oz/340 g lasagna noodles, cooked in salted water
2 c/500 g marinara sauce (see FYF’s marinara recipe here)
1 c/150 g shredded mozzarella

Method:

To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk for a couple minutes. Whisk in the milk.
Increase the heat and allow to simmer while whisking till thick and smooth, about 3 minutes.
Finally, whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450º.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Set aside.
Butter a 9 x 13 baking dish. Pour the bechamel sauce over the bottom of the prepared dish.
Spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down over the bechamel sauce. Repeat with the remaining noodles and ricotta mixture. You should have enough for 12 rolls.
Spoon the marinara sauce over the rolls. Sprinkle the mozzarella plus a couple more tablespoons of Parmesan over as well.
Cover tightly with foil and bake until heated through, about 20 minutes. Then, uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand before serving.