Giada De Laurentiis Lasagna Rolls

Name: Giada De Laurentiis Lasagna Rolls Recipe
Yield: 6
Ingredients: Lasagna Rolls Recipe courtesy Giada De Laurentiis; See this recipe on air Tuesday Sep. 18 at 1:30 PM ET/PT.; 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); 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.

(2)

Number of Servings: 6

Ingredients

Lasagna Rolls Recipe courtesy Giada De Laurentiis See this recipe on air Tuesday Sep. 18 at 1:30 PM ET/PT. 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)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.

Directions

Number of Servings: 6

Recipe submitted by SparkPeople user ASHOOPIE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 592.7
Total Fat: 33.4 g
Cholesterol: 108.3 mg
Sodium: 1,055.3 mg
Total Carbs: 59.0 g
Dietary Fiber: 4.4 g
Protein: 32.6 g

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Member Reviews

PAOLETTIGINA12
This was fantastic!! I think the ratio of flour to butter should be the same and mine turned out well. I added sauteed garlic, onion and some fresh parmesan to the Bechamel sauce. I also put all of the maranara sauce in prior to baking. It could have used a little more sauce to pour after serving - 2/28/17
SCOTTIEGIRL12
Awesome recipe !I've made this before after seeing her make it on Food Network, and was so happy to see that you input the recipe! This is the best "lasagna" I have made. I do add some dried oregano to my taste in the ricotta mixture and leave out the proscuitto at times. DELISH- a definite fave!! - 5/11/11
KDIVA01
I was watching the food network channel and I saw her making them. It sounds great but, I'm going to substitute the prosciutto with ground turkey. - 7/10/08