Spinach Lasagna Rolls

 

 Here I go...gettin' all Italian again!  But what is the best thing you can do with homemade Ricotta  but make Lasagna?  What was a girl to do?

 I've wanted to try these rolls for some time in lieu of a standard pan Lasagna and they didn't dissapoint.  They would be really great to serve at a buffet, such tidy little bundles.
I based my recipe on several that I found...picking and choosing until I had, what I think, is the perfect combination!  I didn't add any meat and you certainly could...I just didn't want to drown out any of the flavor of that yummy homemade ricotta.
The rolls are set on top of a creamy bechamel, the same basic recipe I used in my Baked Ziti...When served, be sure and gather up some of the bechamel on the bottom of the pan!  (I forgot and most of it was left over...ugh!).

 

Ingredients

Bechamel Sauce

• 2 tablespoons 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) Fresh or store bought Ricotta

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons grated Parmesean

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)

Directions

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.

Mix 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 or parchment paper to prevent them from sticking.

Butter a 13-by-9-by-2-inch (cover with foil for easy cleanup). 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 bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.

 Spoon 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 40 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.

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