Lasagna Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Sauce:2 Tbsp margarine or butter (butter = higher calories)4 tsp all-purpose flour1 1/4 cups 1% milk1/4 tsp salt1/8 tsp ground black pepperpinch ground nutmegLasagna:1 (15 oz) container part skim ricotta1 (10 oz) package frozen chopped spinach, thawed and squeezed dry1 cup plus 2 Tbsp grated parmesan3 oz thinly sliced Prosciutto, chopped1 large egg, beaten to blend1/4 tsp salt1/2 tsp ground black pepper1 to 2 Tbsp extra virgin olive oil12 uncooked lasagna noodles3 cups marinara sauce1 cup shredded mozzarella
To make the sauce:
Melt the butter in a heavy medium sauce pan 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 of Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add the tablespoon or two of olive oil to a large pot of bowling 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 13X9X2 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 Tbsp of ricotta mixture evenly over each noodle. Starting at one end, roll the 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.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ABURNETT5.
Melt the butter in a heavy medium sauce pan 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 of Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add the tablespoon or two of olive oil to a large pot of bowling 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 13X9X2 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 Tbsp of ricotta mixture evenly over each noodle. Starting at one end, roll the 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.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ABURNETT5.
Nutritional Info Amount Per Serving
- Calories: 381.3
- Total Fat: 17.9 g
- Cholesterol: 55.1 mg
- Sodium: 845.6 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 4.6 g
- Protein: 19.8 g
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